9 Course Tasting Menu
from £125/pp
Includes complimentary Canapes & Petit Fours
Chef’s Surprise Amuse Bouche
Appetizer
Beef Fillet Tartare, Royal Oscietra Caviar, Bloody Mary Ketchup, Quail Egg
or
Beetroot Tartare, Black Lentil Caviar, Bloody Mary Ketchup, Quail Egg(v)
Soup
Wild Mushrooms Cappuccino, Parmesan & Truffle Foam, Cep Powder (v)
Salad
Warm Goats Cheese Croquette, Tomato & Caper Vinaigrette, Micro Herb Salad(v)
Fish
Beet & Gin Cured Salmon, Roasted Beetroot, Fennel Gel, Red Beetroot Dust, Pickled Cucumber & Juniper Oil
or
Beet & Gin Cured Tofu, Roasted Beetroot, Fennel Gel, Red Beetroot Dust, Pickled Cucumber & Juniper Oil (V)
Palate Cleanser
Pineapple & Pear Granita, Peach & Basil Salsa (v)
Main
Best end of Lamb, Smoked Bacon Pea & Parmesan Crust, Truffle Celeriac Puree, Roasted Heritage Carrots, Barolo Jus
or
Harissa Roasted Aubergine, Truffle Celeriac Puree, Pistachio Crusted Mushroom Ragu Filo Pie, Pepper Ajvar, Petit Pois (V)
Pre-dessert
Passion Fruit Curd Mini Brûlée Tart, Clotted Cream
Dessert
Dark Chocolate Delice, Honeycomb, Caramelised Biscuit Soil
7 Course Tasting Menu
from£115/pp
Includes complimentary Canapes & Petit Fours
Amuse-Bouche
Oyster with Champagne Mignonette
or
Watermelon Gazpacho with Feta Crumble (V)
Appetizer
Seared Scallops with Truffle Foam and Pea Puree
or
Heirloom Tomato Tartare with Avocado and Balsamic Reduction (V)
Soup
Lobster Bisque with Cognac Cream
or
Wild Mushroom Velouté with Truffle Oil (V)
Palate Cleanser
Citrus Sorbet with Mint Infusion (V)
Fish
Pan-Seared Stone Bass with Lemon Beurre Blanc
or
Pan-Seared Celeriac with Lemon Beurre Blanc
Main
Filet Mignon with Red Wine Reduction, Potato Gratin and Asparagus
or
Spinach and Ricotta Raviolo, Candied Pecan , Sage Beurre Noisette (V)
Dessert
Dark Chocolate Fondant, Biscoff & Orange Soil, Clotted Cream Ice Cream
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5 Course Tasting Menu
from£115/pp
Includes complimentary Canapes & Petit Fours
Amuse-Bouche
Prosciutto-Wrapped Asparagus, Poached Duck Egg , Hollandaise & Balsamic
or
Grilled Peach, Burrata, Lemon Crème Fraiche, Olive Oil (V)
Appetizer
Beef Carpaccio with Arugula, Parmesan and Truffle Oil
or
Stuffed Portobello Mushrooms with Spinach and Goat Cheese (V)
Soup
French Onion Soup with Gruyère Crouton
or
Tomato Basil Bisque with Vegetarian Parmesan Crisps (V)
Main Course
Pan-Seared Duck Breast with Cherry Port Wine Reduction, Sweet Potato Puree &
Heritage Carrots rolled in Cocoa & Smoked Bacon Crumbs
or
Pan-Seared Aubergine with Cherry Port Wine Reduction, Sweet Potato Puree &
Heritage Carrots rolled in Cocoa & Chestnut Crumbs (v)
Dessert
Poached Pear in Red Wine with Vanilla Bean Ice Cream (V)
Deluxe Package grants Access to All Menus
