Entrees

Watermelon Gazpacho with prawn tempura

Terrine of Salmon, leek and basil with beetroot oil

Crispy wrap filled with tuna marinated with lime, sushi ginger, coriander and crème fraiche

Open ravioli with wild mushrooms, Jerusalem artichokes and gremolata

Char-grilled boned quail with apricots, currants and watercress

Smokey aubergine and Taleggio frittata

Salad of quinoa, roast peppers and buffalo mozzarella with pomegranate dressing

Smoked haddock and red pepper chowder with tarragon pesto

Carpaccio of organic beef with Pecorino and wild garlic oil

 

Mains

Scallop ceviche with seaweed, Asian vegetables, coriander and ginger juices

Steamed boned skate wing with wilted greens and curried mussel salsa

Mille feuille of Sea Trout with spaghetti of cucumber and moulli, and watercress oil

Seared marinated pigeon breasts with crispy curried noodles and a spiced consommé

Chicken breast poached in carrot juices with sugar snaps and tabbouleh

Rump of lamb with artichokes

 

Desserts

Sherry trifle

Pear and Almond tart with Marsala ice cream

Passion fruit Panna cotta, raspberry puree and hazelnut sable

Tarta de Santiago with Grand Marnier crème fraiche

Apple Tarte fine with Calvados ice cream

Bread and butter pudding with Rum, sultanas and cinnamon

Dark chocolate tart with coffee and cardamom syrup and vanilla ice cream

Meringue mille-feuille of stem ginger and rhubarb with elderberry anglaise

Poached pear with white chocolate mousse, basil ice cream and lemon and raspberry coulis

 

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