3-course Dinner Menu £65
Starters
Marmite of celeriac, Paris mushroom and black truffle
with leek fondue, hazelnuts, pickled onions and fine herbs
Raw tuna
with compressed watermelon, toasted sesame, avocado and seaweed mousseline, Japanese dressing, watermelon and coriander vierge
Tartelette of leeks and confit salmon
with horseradish cream and poached egg
Terrine of confit chicken and ham hock
with apricots, black garlic and smoked almonds, spiced apricot chutney, toasted sourdough
Steamed foie gras custard
with Sauternes jelly, poached pear, walnut, chicory, toasted brioche
Mains
Cauliflower roasted in garam marsala
with black garlic purée, green grapes, toasted cashews, salsa verde and turmeric velouté
Roast halibut
with queen butter beans, broccoli, poached Carlingford oyster and lemon thyme velouté
Poached Chalk Stream trout
with a warm salad of new potatoes, brown shrimp and young vegetables, salmon ravioli, watercress velouté
Breast of rare breed chicken
with toasted barley risotto, BBQ cabbage and Bayonne ham brochette, roasted Jerusalem artichokes, truffle sauce
Crispy belly and braised pork cheek
with muscade pumpkin and St Maure de Touraine purée, baked apple, bitter leaves and sage jus
Loin of English beef
with caramelised kohl rabi, grilled hen of the woods mushroom, cured beef fillet, red wine sauce
Desserts
75% chocolate and smoked olive marquise
with cherry, tarragon and tonka bean ice cream
Forced Yorkshire rhubarb and coconut choux bun
with marmalade ice-cream
Gingerbread and butter pudding
with Armagnac prunes and vanilla ice cream
Lemon tarte
with lavender crémeux, cinnamon crumb and blueberry sorbet
Selection of cheese from “La Fromagerie”
(£8 supplement)
