Guests can enjoy some of Rick’s most iconic dishes such as the Dover Sole a la Meunière and Turbot Hollandaise as well as a selection of new dishes including Salt Pork Belly with split pea puree and sauerkraut, and Baked Guinea Fowl with garlic beans and smoked sausage. Alongside the a la carte menu, we also offer a set lunch menu and a traditional Sunday roast.