Host Restaurant & Bar

The Corn Exchange building was once a place where farmers and merchants traded cereal grains, but with the Host Restaurant and Bar located in the front, the clamour of the traders is now replaced with the clinking of cutlery and somewhat calmer conversation. The décor is all brown and minimalist with features like exposed brick walls that lend an air of originality.

Start with chicken liver and foie gras parfait with apple and grape chutney and toasted brioche, creamy pea and ham soup with crispy bacon, or tempura marlin served with a chilli dressing. Mains of Chinese style king scallops and monkfish stir fry come with a coriander and coconut milk dressing, while char-grilled chump of lamb with warm purple truffle potatoes is accompanied by a green bean salad and mustard cream sauce. For desserts there's passion fruit bavoir with a tropical fruit salsa and iced raspberry soufflé with tuile biscuit.