Sample Menus

— MENU 1 —


Chicken Liver Parfait, and mandarin


Beef with coffee and chocolate, Potato dauphinoise, Seasonal greens


Liquorice glazed poached salmon with vanilla


Galette of Cox’s apple and mint opaline, black butter ice cream

Palate cleanser

Cucumber and yoghurt sorbet

— MENU 2 —

Amuse Bouche

Goats cheese pearl and sour dough toast


Lemon Meringue Pie’ with Poached Oranges and Basil Sorbet, Coffee and Petit fours


Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms


Roasted chicken wrapped in Parma ham with butter, basted cauliflower, sautéed greens, Creamed potatoes and Cauliflower Salad

— MENU 3 —


Pressed terrine of braised rabbit and pistachio, black pudding with celeriac remoulade and rabbit ‘bon bon’


Sea bass with watercress, artichoke puree, serrano ham and red wine sauce


Sea-salted caramel tart with Javanese milk chocolate

— MENU 4 —


Heritage tomato textures, with black olive and tomato essence ravioli


Served with goats cheese, orange and warm arugula salad


Strawberry and basil millefeuille, Served with strawberry and black pepper sorbet

10 Course Tasting Menu

Beetroot and Horseradish Crisp,Two semi-spheres of aerated beetroot crisp sandwiched with a smooth horseradish cream

Cold Smoked Salmon Bodega​, Brunoise of cold smoked salmon, pickled heritage carrot, shallot, cauliflower and compressed cucumber served with goats milk curds and whey

Garden pea, mint and lemon panna cotta, A garden pea, mint and lemon set cream

Croccantino of Foie Gras with Balsamico Heart, A foie gras popsicle coated in crystalised almond and hazlenuts filled with a balsamic vinegar fluid gel

Roast loin of lamb served with crispy sweetbreads, chard onion, parsley cake, confit carrot, dauphine potato and roast lamb gravy, Stilton and bacon cheesecake

Pimms jelly with a cucumber sorbet

White chocolate mousse served with liquid green olives, black truffle and caviar

Macerated strawberries and blackpepper shortbread

Jasmine Tea served with Yuzu pastilles