Entrees

Warm bloody mary soup with goat’s cheese islands and crispy pancettah

Warm sour dough, confit sweet tomatoes, buffalo mozzarella, garlic mayo, poppy seed crisps with winter cress salad

Smoked salmon with tian of crab salad

Chilli & garlic king prawns, squid rings, beet root, pea puree, radish and pickled cucumber

Roasted quail, braised chicory, red wine jus, watercress and apple salad

Smoked duck, salad of citrus essence buttered baby vegetables and candied walnuts.

 

Mains

Braised puy lentils, roasted button onions, green beans, glazed baby root vegetables

Braised shoulder of lamb, saffron risotto, winter vegetables, grilled lettuce and Parmesan

Stuffed chicken ballotine, pomme puree, shitake, honey roasted parsnips and roasting jus

Pan fried cod with crusted pine nuts, buttered spinach, new Orleans bean salad with hollandaise

Poached plaice, leeks, brown shrimp sauce, crushed potatoes, broccoli and green beans

Grilled sea bream, soft shell crab, green beans, Parmesan foam, pink grape fruit

 

Desserts

Vanilla cheese cake, warm lemon & thyme honey drizzle with poached winter berries

Almond milk panna cotta, plum comport, mixed spice sugar doughnuts

Treacle tart, caramel sauce, clotted cream

Poached Clementine, vanilla infused almond cake, stuffed Christmas cookie, crème fraiche

Apple or pear tart tatin, with salted caramel crème shantilly

Passion fruit Eaton mess, Orange flower curd, banana beignet with lemongrass drizzle

 

 

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