Chef’s Appetiser
(NV Prosecco, Delle Vanezie, Italy)
~
Roast Scallop with Pumpkin Puree, Pork Belly and Ham Hock
(Donnhoff, Reisling, Germany)
~
Pan-Fried Sea Bass with Salsify and Jerusalem Artichoke
(Stop Banks Sauvignon Blanc, Marlborough)
~
Carpaccio of Venison with Beetroot Salad and Blue Cheese
(Dr Loosen, Villa Wolf, Pinot Noir Rose, Germany)
~
Roast Fillet and Braised Beef Cheek with Mash and Confit Garlic
(Bain’s Kloof, Pioneer’s Reserve, Merlot, South Africa)
~
A Selection of Cheese
(Late Bottle Vintage Port)
~
Pre-Dessert
~
Poached Rhubarb with Blood Orange Jelly and Ginger Anglaise
(Peller Estate, Vidal Ice Wine, Canada)
~
Coffee & Petit Fours
~
£50.00 per person
(£40.00 wine flight)
This Menu is only Available for the Entire Table