menus
DESCRIPTION
TRANSCRIPT
Sample à la carte menu
To start… Mackerel Compressed Apple & Cucumber, fresh Dill, Oyster
emulsion Tortellini Confit spring Onion, Wild Lime, Coconut Milk Lobster Smoked red Pepper Sweet & Sour Lamb Belly Slow cooked and thinly sliced, Rose petal Marsala, Preserved lemon
To follow…
Beef Feather blade Swiss Chard, Mushroom ketchup, Smoked bone
Marrow, Bordelaise sauce Salmon Cooked in Asian Master stock, Roasted cauliflower
Crispy pigs head Veal Roast Rack and Kidney, grilled Grelot onions, white
Miso, Bonito jus Macaroni Gratin of Macaroni, Spinach and Black Truffle, aged
Parmesan
To finish…
Blood orange Almond and Polenta cake, Lemon Thyme Blueberries Baked Alaska, Tonka bean ice cream Matcha Tea Green Tea Parfait, Pink Grapefruit and Ginger
Macaroons Malted Vanilla Soy milk ice cream, Salted Butter Caramel, Milk
crumb
Sample à la carte menu
To start… Beef short rib Ravioli of braised short rib, savoy cabbage purée Salt baked carrots Medjool dates, almond milk, red amaranth cress Chicken liver parfait Malt loaf crumb, wild watercress Crab Dressed with green mango, red chilli, coriander
To follow…
Black Bream Crispy skin, girolle fricassee, stone fruit fermentation Pork neck fillet Aubergine and peanut caviar, pommes boulangères Halibut Roasted darne, spinach roulade, lemon and garlic
purée Poulet de Bresse Oven roast crown and confit leg, baby vegetables,
Albufara sauce
To finish…
Banana Baked with wild lime, alpaco Valrhona chocolate,
Peanut butter ice cream Soufflé Haricot blanc soufflé, prune ice cream Coffee sorbet Whiskey anglaise, dark chocolate madeleines White peach Caramelised peach, pistachio frangipane, raspberry
sorbet
Sample tasting menu
Natural oyster, frozen Sorrel
Curried Swede and Chick Pea broth
Baked Scallop in its shell Seaweed butter
Anjou squab Pigeon Caramelised Mango purée, Wild mushroom toast
Burnt White chocolate Fool
Selection of local Cheeses
Raspberries, Sablé Biscuit, Fromage blanc Sorbet
Sample tasting menu
Slow cooked Egg, Alsace bacon
Horseradish Cheese Pink radicchio, Candied Beets
Langoustine Burnt tomato Ketchup
Sweetbreads, Gremolata Fermented garlic, Italian Leaves
Frozen Goats Curd
Selection of local Cheeses
Mango and Olive oil Millefeuille
Sample tasting menu
Pickled Cockles and Clams In caviar sauce
White Leek, Liquorice Pear Oil of Green herbs
Grilled Dover Sole Potato gnocchi, Hazelnut crumb, Blood Orange
Aged Rib of Beef, Crisp Potato press, Sorrel juice
Selection of local cheeses
Green Apple sorbet
Fraîses des bois Gratin