Sample Menus
We’re pleased to introduce our Winter / Spring 2018 Menu. For more information or to book, please contact us.
Amuse
Starters
Whole boned confit quail. Braised onion. Cod cheeks. Capers. Dandelion.
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Lightly cured sea trout. Trout roe. Sea vegetables. Maki disc with lobster rice.
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Blow torched smoked Eel. Eel mousse. Compressed apple, Celeriac. Chickweed.
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Verrine of Colchester crab. Berkswell millefeuille. Foraged salad .
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Fish
Pan fried Halibut. Cockles. Girolles. Rock Samphire. Seaweed butter Emulsion .
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Poached lobster, smoked butter lobster bisque, thyme oil.
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Rosemary smoked blackened mackerel. Crispy mussels. Sea Rosemary. Ash baked celeriac. Salmon caviar. Lemon
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Charcoal grilled king scallops. Smoked potato and squid ink. Hazelnut. Pickled radishes .
Main
Seared loin and glazed cheek of British rose veal. Spelt. Baked turnips and carrots, Lardo. Walnut.
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Sutton Hoo chicken. Grilled spring onions. Celeriac and cardamom. Jerusalem Artichoke. Wild herbs.
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Braised shoulder of Herdwick lamb. Savoy cabbage. Black pudding and cauliflower terrine. Wild mushrooms. Hazelnuts.
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Caramelised fillet of lightly cured Aylesbury duck. Aubergine. Violet artichokes. Girolles. Watercress.
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Truffle, Foie Gras and Cornish black pork sausage. Confit Pork Belly. Charcoal Roasted fennel. Lentils. Tomatoes.
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Wild mushroom and thyme pithivier. Roasted squashes and pink Onions. Black Garlic sauce. (v).
Dessert
Ginger parkin. Elderflower ice cream. Apples textures.
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Dark chocolate and Iranian pistachio semifreddo. Salted pistachio tuile. Cherry sorbet.
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Bitter orange cake. Ginger and orange compote. mascarpone and marsala ice-cream.
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Cardomom and cherry clafoutis. Almond milk emulsion. Toasted Almond.
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Selection of British Cheeses.
