19/03 - Cassoulet de Castelnaudary

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Join us on 19th March as Chef Julien prepares Cassoulet!

Julien will prepare his Cassoulet according to the traditional "recette de Castelnaudary" with Toulouse sausage, pork knuckle, pork belly, shoulder of lamb and duck.

The Cassoulet will be available as a special for £29.50pp with starters, sides and desserts all available from the monthly à la carte menu.

 

more info to follow...

 

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Cassoulet Dinner

Join us for a special Cassoulet de Castelnaudary on Tuesday 19th March (£29.50pp)

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Turkey Flat Wine Dinner

Join us for a four course Barossa Valley wine dinner on Tuesday 26th March (£75pp)

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