Sample Table d’hôte

Chefs appetiser

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Heritage tomato salad, mozzarella, basil (V)

Norfolk Quail, Hazelnut, Morello Cherry

Blowtorched mackerel, mackerel mousse, gooseberry, horseradish

Crab salad, avocado, cucumber, quail egg

Crispy pig cheek, baked apple, chorizo, chickpea mushroom, bbq sauce

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Pea and mint ravioli, spring onion, baby gem lettuce, butter milk (V)

Wild sea bass, chicken thigh and skin, bacon crumb, parsley, leek, mushroom

Loin of lamb, lamb shoulder, dauphinoise potato, courgette and red onion

Duck breast, pressed leg, textures of turnip, crispy egg yolk and blackberry

Halibut, jersey royals, crispy oyster, cucumber, radish, lemongrass fish cream

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Banana, mascarpone, tonka bean, salted caramel ice cream

Poached pear, apple, calvados, pear sorbet

Chocolate, honey, cashew nut, milk

Strawberries, yuzu, pistachio, basil

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

 

39 Two courses

48 Three courses