Chef Director Matt Gillan and his team of dedicated chefs have carefully created our menus; they are founded in classical techniques combined with unique twists which highlights Matt’s signature style. We offer multi-course tasting menus, with ever changing enhancements that you can add into your menu.
We take reservations for parties of up to 6 people in the main dining room but we do have two private dining rooms for larger groups. Click here for more details and to make an enquiry.
Please note that the menus below are sample menus only and may be different when you join us – we are constantly changing and evolving the menus based on seasonality and availability so they are subject to change.
Sample Menus
Lunch Menus [Thursday – Sunday]
Our current 4 course lunch menu will be available from 14th to the 31st of March.
Dinner Menus [Thursday]
Dinner Menus [Friday & Saturday]
Vegetarian Lunch Menus [Thursday – Sunday]
Our current 4 course lunch menu will be available from 14th to the 31st of March.
Vegetarian Dinner Menus [Thursday]
Vegetarian Dinner Menus [Friday & Saturday]
We are happy to accommodate dietary requirements and we pride ourselves on our ability to offer an exceptional experience for all our guests regardless of their allergies or dietary preferences. However, in order for us to properly prepare our menus we do require advance notice of all requests including vegetarian, vegan or pescatarian menus. Please use the questionnaire on the booking form or contact our team on reservations@heritage.restaurant to let us know. We regret that we will not be able to accommodate any dietary requirements announced on the day without advanced notice.
Our drinks menus have been curated by our fantastic front of house team. Whether you choose one of our creative cocktails, local gins or our interesting wines we guarantee you will find something you’ll love. We also offer a wine flight to enjoy alongside our signature tasting menu, so you can try a selection of our amazing wines, which have been carefully paired with each course.