Sample Table d’hôte

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

Mackerel, parsnip, apple, horseradish, apple tuille

Crispy halibut, parmesan risotto, parmesan crisp, mushroom foam

Norfolk quail, hazelnut, cherry, kohlrabi, girolle mushroom

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

Wild sea bass, mussels, garlic, parsley, leeks, dashi

Loin of venison, celeriac, oyster mushroom, venison pie

Pork tenderloin, crispy cheek, pork belly, turnip, cabbage, barbecue

Turbot, burnt cauliflower puree, raisins, curry, ratte potatoes, butter crumb

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Blackberry, almond, pear, honey

Victoria plum, pistachio, vanilla cheesecake

Chocolate, malt, hazelnut, milk

Banoffee pie with walnut

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

40 Two courses

50 Three courses