English Asparagus (when available), poached hens egg, hollandaise foam, crisp smoked bacon.
Ceviche of sea bass, chilli, lime, avocado and coriander.
Set custard of Cornish crab with confit lemon, dill, borage and crisp capers.
Carpaccio of smoked duck, watermelon, chilli, mango, mint and coriander.
Burrata or labneh with salt roasted beetroot, dill, pomegranate seeds and toasted pistachios.
or
Burrata with heirloom tomatoes, basil oil and smoked garlic sourdough.
Smoked haddock and yellow pepper velouté with crème fraiche & chives.
Fresh pea and mint soup, smoked ham hock and crispy quails egg.
Partridge ‘scotch’ egg on citrus slaw with artichoke cream.
Smoked duck breast, spiced Cape gooseberries, crispy kale, fondant potato and soy emulsion.
Panada with roasted squash, mascarpone, black garlic, spinach, spinach, toasted pine nuts and light cheese foam. (V)
Wild mushroom risotto, sauté local mushrooms, truffle oil & crispy sage (V)
Pan-roasted cod, champ, soy butter sauce and petit pois francais.and cider, smoked lardons, shallot petals, butternut squash and sage.
Pancetta wrapped rosemary and garlic scented monkfish with cream jus and souffle mash.
Sous vide supreme of chicken in sauce Veronique with parmesan piped potato.*
Corn fed supreme of guinea fowl with braised fennel & mustard lemon cream. *
Braised lavender and rosemary-scented lamb shank, crushed potatoes with wild garlic pesto, fresh peas and pea shoots.
Slow braised pork cheek bonbon on celeriac puree, pork tenderloin, pork crackling, caramelised apple, cider jus and heirloom carrots.
Slow braised beef cheek bonbon, smoked garlic and porcini polenta, beef & onion jus and cavalo nero.
Seared fillet of roe deer or beef, horseradish root crème fraiche with smoked garlic pressed potato and candy-striped orange glazed beetroot..
A selection of cheeses served with artisan crackers, warm fruit loaf, wet walnuts, grapes & homemade chutney.
Espresso pannacotta with mocha sauce.
or
Lemon balm and basil pannacotta with raspberries.
Mascarpone and limoncello trifle with amaretti and raspberries.
Brioche pudding with apricots, lemon thyme & crème anglaise.
Pear & lavender tarte tatin.
Chilled rice pudding with rosewater, cardamom and cherry compote.
Dutch apple & sultana strudel topped pie.
Strawberry and pistachio semi freddo with marinated strawberries and aged balsamic drizzle.
Vanilla baked cheesecake with passion fruit glaze.
Chilled dark chocolate and chilli mousse on citrus Genoise.
*Chicken may be substituted in place of guinea fowl and vice versa.