STARTER



Confit Salmon
pickled beetroot, horseradish cream and watercress

Risotto Nero
“squid chorizo” citrus foam

Asian Marinated Sea bass
soy pearls, mooli and bok choi, lemongrass

Braised Pork Belly and Seared Scallop
corriander, cauliflower purée

Rabbit and Parma Ham
carrot purée, warm mushroom salad, pearl onions

Roast Butternut Squash Soup
foie gras, pain d’espice

Textures Of Carrot
agnolotti, baby, pickled, purée, ribbon,
crisp and “cardamom air”

Crottin of Goats Cheese
honey caviar, fig, caramelised red onion compote



MAIN



Roast Cornish Brill
mussel broth, saffron potato parsley caviar

Cornish Pollock
salt cod cromeski, langoustine consommé,
tender stem broccoli

Wester Ross Salmon
celeriac and vanilla risotto, razor clam,
lemon emulsion

Pork Fillet
choucroute, caramelised apple and prune,
cider jus

Herb Infused Chicken
deconstructed ratatouille, thyme roasted potatoes

Rare Beef Fillet and Braised Oxtail
fricassée of wild mushroom, polenta


Truffled Potato and Celeriac Gratin
almond and cauliflower cous cous,
cauliflower pakora



DESSERT



Assiette of Apple
toffee apple, popping strudel sphere,
apple sorbet, samosa and Calvados air

Chocolate Cornet
white chocolate mousse, salt caramel,
chocolate and walnut brownie

Citrus Crepes
lemon mousse, orange purée, fairy floss

Banana Rice Pudding
sticky toffee pudding, vanilla ice cream

Quince Tarte Tatin,
gingerbread ice cream, pistachio soil

Selection of French and English cheese
toasted raisin and walnut bread






Coffee and Truffles






Three Courses for 40.00

Executive Chef, Stephen Englefield





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