Sit-Down Menu (Summer)
STARTERS
Harissa roasted Heritage Carrots with roasted Fennel, roasted Shallots and Puy Lentils with a citrus Vegan Yoghurt dressing (Vegan)
Heritage Beetroot, Goats cheese mousse, micro herbs, candied walnuts, Fig Balsamic (Vegetarian, contains nuts)
Char-grilled English Asparagus, soft Quails Egg, Iberico Ham, Herb Aioli
Charred Tuna loin, pickled enoki Mushrooms and Cucumber, wasabi Aioli
Tian of Cornish Crab with sauce Gazpacho and edible flowers
Crab Arancini with Lime aioli and pickled Cucumber
Lobster salad with Asparagus, Radish, Chervil dressing and Tomato concasse
Seared Scallops with pickled Parsnip, Parsnip crisps and Curry oil
Wild Sea Bass Ceviche, baby broad Beans, pickled Heritage Carrots, Radish and Herb oil
Carpaccio of Beef, Celeriac remoulade, Beetroot crisps, Parmesan, Micro herbs
Fillet of Lamb with Tabbouleh, baba ganoush, Harissa yoghurt
A salad of Iberico Ham, Fig and marinated Mozzarella with basil, fig balsamic and toasted hazelnuts (contains nuts)
Chorizo Quails egg Scotch egg with breast of Quail, Harissa Aioli
Seared Asian Duck Breast on an Asian slaw with Peanut and Yuzu dressing (contains nuts)
MAIN COURSE
Spiced Falafel on a bed of pomegranate Quinoa with roasted Cauliflower and tahini dressing (Vegan)
Tian of Aubergine, sun blushed Tomatoes and Buffalo Mozzarella with Tabbouleh and Basil oil (Vegetarian)
Fillet of Cornish Brill, carmalised Fennel, Carrot puree, baby broad Beans, Pomme rosti and a Summer herb light butter sauce
Fillet of Cornish Wild Sea Bass, oven roasted Tomatoes, charred Asparagus, parmentier Potatoes and Salsa Verde
Roasted fillet of Monkfish, saffron Pomme puree, wilted baby Spinach, fine Beans, sauce Vierge
Breast of Guinea Fowl, Cauliflower puree, roasted Cauliflower, fine Beans, Pomme fondant and a Cider Jus
Roast Best End of Lamb, Aubergine puree, char-grilled baby Courgettes, baby Broad Beans, Pomme rosti and Lamb Jus
Seared Fillet of Beef, Watercress puree, English Asparagus,Pomme dauphinoise and a light Jus
Breast of Gressingham Duck breast, wilted Chard, pickled shitake Mushrooms, Roasted garlic Pomme Puree and a light Jus
Fillet of Pork, Pork Belly bon-bon, crackling, Pomme Dauphinoise, Wilted Chard, Baby roasted Carrots, Jus
PUDDINGS
Lemon verbena Crème Brûlée with Strawberry sorbet
Elderflower Panna Cotta with Framboise macerated Berries and Rhubarb ice-cream
A Trio of orange, Blood orange sorbet, Orange Tart and Orange Panna Cotta
Melting Valhrona Chocolate cake with Cherries and Kirsch ice-cream
Shot glass of pink Champagne and Summer berry jelly, Summer pudding ice-cream and a Mille-Feuille of Raspberries
Mini Tiramisu, Cappucinno Macaroon
Lemon tart with Raspberry sorbet (or Basil sorbet)
A Chocolate cylinder filled with Mango mousse, Mango concase, Passion fruit sorbet
Chocolate delice, Raspberry Macaroon, Raspberry sorbet