Sample Table d’hôte

Chefs appetiser

~

Heritage carrot salad, lemon yogurt, dukkah crumb (V)

Venison tartare, pickled shallot, crispy kale, egg yolk

Loin of rabbit, confit leg, iberico ham, pea puree, potato

Blowtorched mackerel, mackerel mousse, gooseberry, horseradish

Scallops, caramelised cauliflower, raisins, burnt butter crumb

~

Roast turbot, cep, salsify, mashed potato, chicken wings

Halibut, textures of parsnip, curried puree, crispy mussels, cream sauce

Loin of venison, braised red cabbage, celeriac, crispy kale

Braised short rib, roasted Jerusalem artichoke, shallot, cashew nut

Butternut squash gnocchi, shiitake mushroom, cavolo nero, sage and chestnut crumb (V)

~

Chocolate, honey, cashew nut, milk

Banana, mascarpone, tonka bean, salted caramel ice cream

Coconut rice pudding, lime, mango, pineapple

Forced rhubarb, blood orange cake, crème patissiere, ginger ice cream

A selection of cheese

~

 

Coffee and petit fours (4.50 supplement)

 

 

38 Two courses

47 Three courses