And these include 28-day aged rib of beef with chunky chips and roasted vine tomatoes, glazed ham hock with pulled ham dumplings and sweet potato puree, braised shoulder of lamb with Bourguignon sauce and vanilla potato puree, confit duck leg with roast charlotte potato, smoky bacon and a port reduction, citrus crushed sea bream with spinach and seafood gratin with a carrot and leak rosti or, for vegetarians, wild mushroom linguini with shaved parmesan and gone and then the last portion of ham hock had just been snapped up by another diner.
For mains I went for the roasted sirloin of beef, cooked medium rare, with a sweet potato mash served with a bourguignon sauce - good choice, the beef was absolutely magnificent, thick, juicy slices from animals that grazed just up the road, with the mash helping mop up the wine and mushroom sauce.
I went for one of Papaya's signature dishes, the Chef's Special Curry (pounds 5.10), which was described as 'unique to Papaya - hot, sweet, sour and spicy.' It certainly was unique, it tasted like an Indian version of a French bourguignon sauce. I was impressed.