Pumpkin & Parmesan Soup, Spiced Praline
Leek Ballontine, Poached Egg & Mushroom Sauce
Pressed Ham Hock, Smoked Prunes, Truffle Mustard Mayonnaise
Slow Cooked Duck Led, Celeriac, Ras El Hanout & Caper Vinaigrette
Salmon Escabeche, Saffron Aioli Sauce & Basil Oil
Roast Turkey, Pigs in Blankets, Roast Potatoes, Brussel Sprouts & Red Currant Jelly
Milk Chocolate & Salted Peanut Parfait, Lime & Biscotti
Rum & Raisin Ice Cream, Snowball Custard
2 Courses £28.00
3 Courses £34.00
A discretionary 10% service charge will be added to the bill.
Please inform us of any food allergies
The Menu is subject to change.
PLEASE NOTE WE ARE CLOSED ON CHRISTMAS DAY AND BOXING DAY
We are very proud to have been awarded Best Restaurant 2017 in The Surrey Life Food and Drink Awards
On the last Sunday of every month, our Chef Mike Wall-Palmer showcases the new set menu as a special tasting dinner. You have a chance to preview our new menu in full before it is fully launched. Mike takes seasonal ingredients and works with The Anchor team to provide new and exciting dishes. This creative journey can be followed on our regular blogs and our Facebook and Instagram pages.
Next Supper Club is Sunday 29th October 2017. 18:00 - 20:00
Book early to avoid disappointment.
Join us every Thursday evening | 18.00 - 21.30
2 Cocktails and 2 Snacks £18
CALL 01483 211 866
Pumpkin & Parmesan Soup, Rocket, Spiced Praline
Braised Pig Cheek, Celeriac Remoulade & Caramelised Apple
Roast Pheasant, Parslet Root, Salted Grapes & Bread Sauce
South Coast Brill, Cabbage & Ginger Puree, Salsify & Red Wine Butter
Blackberry Cheesecake, White chocolate Sorbet
Wine Flight £35.00
CALL 01483 211866
We are always interested in hearing from dedicated and ambitious people looking for opportunities to work in the kitchen or front of house.
Any successful candidate must have a warm and friendly personality, with a flair for recognising and exceeding guest expectations. Previous experience is essential.
We are passionate about providing excellent food, service and guest experience. If you are interested please send C.V's to firstname.lastname@example.org
We are currently recruiting and require :
a Chef De Partie
a Commis Chef