Set in the splendid Palladian mansion of this luxury hotel, the main dining room of this excellent restaurant, was originally the old parlour- although with its fine wood panelling, this is sometimes hard to believe.
Chef Matthew Butcher has a good network of local suppliers and his menu's follow the seasons.
Starters such as 'Pan-seared Scallops with a Confit of Bacon and Salsa Verde'; 'Goats' Cheese and Saffron Pannacotta with Pear and Lavender Purée and Blackberry Compote' and 'Oak-smoked Salmon with Caper Berry and Shallot Salad' set the style.
Perhaps to be followed by 'Pan-seared Lemon Sole, Parsnip Dauphinoise, Curry and Almond Beurre Noisette'; 'Oven-roasted Rump of Veal, Sweetcorn Semolina and Aged Balsamic' or 'Fillet of Beef Rossini with Madeira Sauce'.
Like all the dishes, desserts are beautifully-presented, and you might be tempted by the likes of 'Hot Chocolate and Banana Pudding with Hazelnut Ice Cream' or 'Poire William and Rosemary Crème Brulée, spiced Pear and Red Wine Granita'. While the more savoury-toothed are offered an impressive selection of West Country farm-house cheeses.
Vegetarians have plenty of interesting choices in the main restaurant and in the less elaborate menu that can be taken in the 'Old Kitchen' elsewhere in the hotel.
- Food Style: Modern British
- Lunch: all week, 12.00-14.00; set L £21.50 (2 courses), £29.50 (3 courses)
- Dinner: all week, 19.00-21.30, mains £24.50 to £29.50
- Seats: 40
- Wine: an impressive list, covers the globe, but prices are not for the faint hearted.
- Wheelchair access: Yes
- Nearest station: Bath
- Directions: See the map at the top of the page
- Parking: Yes, adequate
- Outside eating
- Rooms available