St Elizabeths House
St Elizabeth's new head chef Stuart Downie proudly presents his exciting menu, which consistently delivers course after course of fine food. Allow me to tempt you with some of the starters; terrine of pheasant with spiced pears, seared scallops with ham hock beniet, prawn bisque with tempura tiger prawn and pineapple salsa, and foie gras mousse with prune jam and toast are just some of the culinary pleasures you can expect to experience. When considering the main courses, the saddle of poached rabbit with braised confit leg pithiver and red onion chutney was superb - a rich, succulent, wellpresented hearty portion. However, you might opt for the pan-fried scallops instead, served with a roasted cauliflower risotto; or plump for the pork cooked three ways with sweet and sour cabbage. An ever-changing range of meats, fish, pastas, risottos and vegetables are served to suit all palates, and desserts come as you would expect - indulgent and as pretty as a picture.
Try the rich, dark chocolate and Baileys smoothie with praline cookies and you'll be in sweet heaven, or the glazed lemon tart with fresh raspberries and raspberry sorbet is a fruity treat with plenty of zing. St Elizabeth's fine setting and exquisite menu mean that it is suitable for almost all occasions: romantic dinner for two, reunion with friends, family celebration, luncheon from the bar snack menu, or private functions for up to 60 people. And of course, there are some exceptional offers on the two and three-course menu du jour and early evening dinners. Special events such as murder mystery dinners and a 'Taste of France' banquet provide further reasons, should you need them, to dine at this diverting restaurant.