Entrees

Seared Queen Scallops On Lemon Tahini Mousse With Crunchy Pancetta

Almond Gnocchi With Crispy Stilton

Tempura King Prawns Sweet And Sour

Shredded Crispy Duck On Sweet Potato Soy Pancakes with a Plum Sauce Drizzle

Ham Hock Terrine With Homemade Piccalilli

Salmon Tartar

Sausage And Black Pudding with Quail Eggs

Carpaccio Of Beef and Deep Fried Pear Blue Cheese Mousse

Fig And Feta Tart Tatin with Samphire Risotto

 

Mains

Slow Roast Belly Pork, Crunchy Crackling , Honey Glazed Apples, Black Pudding Fritters

Poached Smoked Haddock Stuffed With Crab/Green Herb Sauce/Deep Fried Quails Egg

Medallion Of Beef Fillet with Wild Mushrooms and Sticky Port Sauce

Monkfish Hazelnut Curry

Roast Filet Of Beef On Gratin Dauphinoise, whisky Jus

Roasted Baby Vegetables , Walnuts And Avocados, Cauliflower Fritters, Beurre Blanc

Lamb Cutlet On Pea And Parmesan Risotto, Redcurrant Drizzle Mint, Cream

Crispy Sea Bass, Ginger And Cream Mousse, Crispy Prawn

Duck Breast with Plum Sauce and Curried Onion Crisps

 

Desserts

Chocolate Marquise/Brownie/Mousse

Apple Cinnamon Pie, Vanilla Ice Cream

Banana and Date Pudding with Fudge Sauce and Clotted Cream

Vanilla and White Chocolate Pannacotta with Shortbread Biscuits

Crème Brule with Crema Catalana and Tim Le Chef Bonfire Toffee Ice Cream

Chocolate Fondant Red Fruit Compote With Gin And Lime Sorbet

Treacle Tartlets with Bonfire Toffee Ice Cream

Salted Caramel Ice Cream with Peanut Pavlova and Vanilla Foam

Raspberry and White Chocolate Cheesecake

 

 

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