Hello Everyone.
Just a friendly message to let everyone know we are now fully booked till the end of October. With that said the restaurant will be closed for a week from October 14th for some well-deserved me time.
As of November, the restaurant will be shut until next year due to the fact I have nearly reached the VAT threshold and the only thing I want to be spending my money on is bottles of wine for me to drink.
However, this is not the end! I just brought a new diary we are re-opening from the 14th of February for 3 nights a week (Friday, Saturday, Sunday) as per usual.
In the meantime, from the 2nd of November, i will be open for takeaways/deliveries every Friday, and Saturday. The full restaurant menu will be available for you to order from.
I am also available if you want to host a dinner party and can't be bothered to cook. I am happy to cater to 12-20 people either in your own home or here at the restaurant.
Any inquiries please email me as you can appreciate I'm taking some time out so would like to enjoy my time off. I will try to reply to all emails within 24 hours.
Furthermore, I am currently in the process of creating and designing cooking classes for the winter period so watch this space as more details will be following shortly.
The Yodeling Award-Winning Chef
Just a friendly message to let everyone know we are now fully booked till the end of October. With that said the restaurant will be closed for a week from October 14th for some well-deserved me time.
As of November, the restaurant will be shut until next year due to the fact I have nearly reached the VAT threshold and the only thing I want to be spending my money on is bottles of wine for me to drink.
However, this is not the end! I just brought a new diary we are re-opening from the 14th of February for 3 nights a week (Friday, Saturday, Sunday) as per usual.
In the meantime, from the 2nd of November, i will be open for takeaways/deliveries every Friday, and Saturday. The full restaurant menu will be available for you to order from.
I am also available if you want to host a dinner party and can't be bothered to cook. I am happy to cater to 12-20 people either in your own home or here at the restaurant.
Any inquiries please email me as you can appreciate I'm taking some time out so would like to enjoy my time off. I will try to reply to all emails within 24 hours.
Furthermore, I am currently in the process of creating and designing cooking classes for the winter period so watch this space as more details will be following shortly.
The Yodeling Award-Winning Chef
Our operating hours are from 6:30pm, Friday through Sunday.
Private dinner party bookings available Monday to Thursday.
We are still also open for takeaway and delivery
Open for business for take out and delivery Friday to Saturday only- please observe take out conditions orders.
Please place orders for take out as soon as you know what you like.
Latest orders have to be in by 5 pm on the night before your order.
I'm still providing a takeaway service Friday to Saturday - providing alternative food when you are
fed up with your own cooking and need a bit of spoiling yourselves time.
Please take a look at my extensive menu which is available to collect or
Deliver.
Please click the link below to see my takeaway menu.
Private dinner party bookings available Monday to Thursday.
We are still also open for takeaway and delivery
Open for business for take out and delivery Friday to Saturday only- please observe take out conditions orders.
Please place orders for take out as soon as you know what you like.
Latest orders have to be in by 5 pm on the night before your order.
I'm still providing a takeaway service Friday to Saturday - providing alternative food when you are
fed up with your own cooking and need a bit of spoiling yourselves time.
Please take a look at my extensive menu which is available to collect or
Deliver.
Please click the link below to see my takeaway menu.
StartersCrème of asparagus soup with Poached Quails Egg and White Truffle Oil –pastry cheese twist £ 7.50 (V) Sautéed Sliced Venison and Wild boar & Apple Sausages on a base of Creamy Sauerkraut base £8.75 Kaese Spatzle - home made pasta with mature cheddar and dressed leaves on the side £ 7.50 (V) Home Cured Smoked Sliced Duck Breast – with Cumberland Sauce drizzle -served with a Mango and Avocado salad £9.50 Ham hock with Apricots, Rabbit, Duck and Pidgeon Terrine- Pickled Vegetable and Grainy Mustard and Apple Chutney £ 7.95 Lobster and Scallops Ravioli with slice of Lobster & Caviar on Courgette Strips in Lobster Bisque £15.25 Seared Scallops with Grilled Asparagus Tips, Vine Tomatoes and Saffron Infused Fish Sauce & Dill Oil £14.50 Handpicked finest Brixham Crab , Smoked Mackerel and Smoked Salmon Pate with Pickled Ginger on Beetroot Carpaccio with Lime Oil £14.50 DessertsHomemade Mothers Recipe Short crust Pastry Apfelstrudel -Crème Patisserie £8.50 Sticky Date and Toffee Pudding with Clotted Cream £8.50 Fresh Strawberries, Raspberries ,( diabetic friendly) berry sorbet – topped with Prosecco and served with homemade biscuit £9.85 ‘Mohr Im Hemd’ a Classic Viennese warm Chocolate and Almond Sponge Cake - Chocolate Sauce and whipped Cream (suitable for Celiac) £8.50 Pancake filled with warm Kirsch soaked Morello Cherries - served with Homemade Chestnut Ice Cream, Drizzle of Chocolate Sauce £8.50 Speciality of my Region Apricot Dumpling, Toasted sweet buttery Breadcrumbs served with- home made Vanilla Ice Cream al5low time – takes about 20 minutes £8.50 Homemade Vanilla, Chocolate, Strawberry ,Rhubarb, Chestnut-rum ice creams £3.60 per scoop Clotted cream £1.50 Local Sharpham (Totnes) Cheese (4) with garnish, chutney and biscuits £9.25 Coffee with homemade chocolates £4.50 Treat yourself Austrian Eiswein by the glass 50 cl £5.95 All is subject to availability If you are taking pictures of food and restaurant please feel free to share on internet. Specials Veal and venison goulash slow cooked pieces of veal in rich paprika – tomato sauce-Austrian- Hungarian classic served with bread and herb dumpling £16.50 Lamb tagine marinated and cooked slowly- apricots sultanas -dates – served with couscous £ 16.50 Local Pheasant breast wrapped in black forest ham, comfit pheasant thigh –lightly smoked ,creamy lentils and served with orange and Cointreau sauce £18.75 All comes with selection of vegetables |
MainsDuck breast -sous vide,-pan fried on a medley- of cabbage & creamed leek base , comfit duck leg crocket- plum and port sauce £23.99 Local Venison Steak, sous vide, with pickled exotic mushrooms, cauliflower puree, red wine jus and almond potato croquette £23.50 Chicken Ballantine filled with cheese and chorizo coated in crunchy breadcrumbs, warm potato roasted peppers salad £18.30 8 Oz Fillet of Beef sous vide -plain £31.00 or served with choice of green peppercorn & brandy or Stilton and port sauce £35.00 Roasted Rump of Lamb, sous vide –sweet potato fondant and crisps – smoked aubergine purée- rosemary and garlic jus £23.99 Classic Wiener Schnitzel Veal Escalope in bread crumbs – lemon, anchovies, caper garnish – or cranberry sauce £22.99 Scallops – pan seared, grilled asparagus and vine tomatoes, saffron infused fish sauce – dill oil £24.80 Pan fried fillets of Sea Bass on crushed potato and samphire - Noilly prat and fish stock cream sauce –pickled cucumber pearls –Sea vegetables £23.50 Kohlrabi Schnitzel, poached and breaded with roasted red pepper sauce – vegetarian --vegan £17.00 Peppers stuffed with wild Mushroom couscous, pine nuts, crumbed goat’s cheese, butternut squash and sweet potato – cooked slowly in spicy tomato sauce -vegetarian also vegan with vegan cheese £17.00 Please note – all our main coursed come with a vegetable selection of four vegetables and a potato dish we don’t charge for side orders ALLERGIES –please let me know of allergies when placing order Subject to availability 
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