Sample Table d’hôte

Canapés

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Chef’s appetiser

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

Scallops, cauliflower, raisin, burnt butter crumb, curry oil

Sweetbreads, textures of garlic

Halibut ceviche, orange, grapefruit, dill, lemon

Rabbit loin, rabbit terrine, cep, pea

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Mushroom tortellini, shallot, wild garlic (V)

Pigs head, pork belly, leek, parsley, mash, bacon

Turbot, turnips, gnocchi, crackling

Lamb loin, Mediterranean vegetables, chive potato

Brill, cucumber, radish, crab ravioli

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Textures of chocolate, buttermilk, mint

Pear, lemon & honey, Greek yogurt

Banana, salted caramel, cream cheese, tonka bean

Rhubarb, pistachio & blood orange tart

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

40 Two courses

50 Three courses