Sit-Down Menu (Winter)
STARTERS
Shallot Tarte Tatin with English Goats cheese and micro herbs
Crab Arancini with a lime aioli and pickled Cucumber
Lobster Salad with fine Asparagus, lime and soft herb aioli, Tomato concasse, pickled cucumber
Lobster Ravioli with a Lobster foam
Seared scallops, pickled Parsnips, Parsnip crisps and a light madras and Apple sauce
Wild Sea Bass Ceviche, baby broad Beans, pickled Heritage Carrots, Radish, Herb oil
Tuna Tartare with avocado, soy, ginger, pickled cucumber and a crispy quails egg
Carpaccio of Beef with Celeriac remoulade, Beetroot, parmesan, micro herbs
Seared Asian Duck Breast on an Asian slaw with peanut and yuzu dressing
A salad of Iberico ham, Fig and marinated Mozzarella with basil, fig balsamic and toasted hazelnuts
Pan roasted Breast of quail with quails egg Scotch egg and harissa aioli
MAIN COURSE
Fillet of Cornish Brill, carmalised Fennel, Carrot puree, Pomme rosti and a split herb butter sauce
Pan-fried Wild Sea Bass with oven roasted Tomatoes, baby Spinach, parmentier Potatoes and salsa verde
Roasted fillet of Monkfish with saffron Pomme puree, tenderstem Broccoli and sauce vierge
Glazed Gressingham Duck Breast with roasted garlic Pomme puree, charred hispi cabbage, Roast shitake and a light 5-spiced jus
Breast of Guinea Fowl, roasted ginger and squash puree, roasted Chickpeas, Cauliflower Bhaji and Pomegranate
Roast Best End of Lamb with Aubergine puree, char-grilled baby Courgettes, Pomme fondant and a lamb jus
Fillet of Pork, Pork Belly bon-bon, crackling, Pomme Dauphinoise, Cavolo Nero, Jus
Fillet of marinated Beef, Celeriac puree, roasted pearl Shallots, fine beans, Parmentier potatoes, light jus
Fillet of marinated local Venison, Jerusalem Artichoke puree, fine beans, Pomme dauphinoise and a light jus
PUDDINGS
Apple tarte tatin with salted caramel ice-cream
Pear and Frangipane Tartlet with clotted cream ice-cream
Chocolate delice, Raspberry Macaroon, Blackberry sorbet
Raspberry and Pistachio Tartlets with Raspberry Sorbet
Orange Tart, Blood Orange sorbet, Clementine panna cotta
A chocolate cylinder filled with Passion Fruit mousse, Mango concase and Passion Fruit sorbet
Chocolate and praline hazelnut tartlette
Vanilla crème brulee, Rhubarb sorbet
Tiramisu, Cappuccino Macaroon