Christmas Dinner 2019

Chef’s appetiser  

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Jerusalem artichoke, textures of goat cheese, pine nuts, Pedro Ximenez

Beef tartare, corned beef, onion, chive, mushroom, egg yolk

Blow torched salmon, lemon, tomato, prawn, dill mayonnaise, baby gem

Crispy cod cheeks, parmesan risotto, parmesan crisp, mushroom foam

Norfolk quail, hazelnut, cherry, kohlrabi, granola

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Squash Gnocchi, baby carrot, crispy kale, sage cream (V)

Halibut, mussels, garlic, parsley, leeks, dashi

Loin of venison, celeriac, red cabbage, kale

Partridge, parsnip, pear, bacon, sprouts, truffle

Wild sea bass, lemon, pork belly, turnips

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Blackberry, almond, pear, honey

Victoria plum, pistachio, vanilla cheesecake

Orange and cranberry trifle

Chocolate fruit & nut, chestnut, pistachio

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

40 Two courses

50 Three courses