One Dining Menus Dinner

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Starters

Cornish Crab salad
Whipped avocado, compressed cucumber and watermelon
Cornish sea trout tartare
Summer pea mousse, pea and lemon dressing, black onion seed tuile
Cured Loch Duart salmonBeetroot textures, fennel and radish salad, lemon gel, parsley blini
Cured Yellowfin tuna
Modern “niçoise salad”, heritage tomato confit, black olive purée, crunchy quail egg
Vintage “Prawn Cocktail”*
Cox apple, avocado, bloody Mary jelly
Grilled Anglesey seabass
Jersey Royals, summer vegetables, sauce vierge
Seared Scottish scallops (£5.00 supplement)
Creamed cauliflower, bacon and cauliflower brittle
Spiced beef carpaccio
Japanese horseradish, pickled Asian vegetables, crispy noodles
Mini ploughman’s plate
Black pudding scotch eggs, Lancashire cheese, piccalilli
Trealy farm smoked dried ham
Potted “Coronation chicken”
Asian slaw, spiced mango, almonds, curried salt cracker
Goosnargh duck two ways
Home cured duck ham and pulled duck leg ballotine, compressed apple, blackberry hazelnut and blackberry gel
Griddled Hereford asparagus (v)
Crispy hen’s egg, pea and broad bean fricassée, truffled hollandaise
Pressed grilled provençal vegetables (v)
Laverstoke Farm mozzarella, tomato and thyme jam
Goats cheese soufflé (v)
Marinated heritage tomatoes, salsa verde, basil

Mains

Anglesey sea bass
Crab tortellini, bisque dressing, seashore vegetables,Saffron
Spiced Cornish cod
Indian spiced spinach and pearl barley, caramelised apple, parsnip crisps
Herb crusted Loch Duart salmon
Crushed Jersey Royals, summer asparagus, feves and peas, lemon and thyme hollandaise
Abbots Close Farm lamb
Spiced aubergine imam bayildi, Yellison’s goat’s cheese, English cucumber, yoghurt
Roast Sussex lamb two ways
Herb crusted lamb rump, lamb sausage roll, pressed potatoes, crushed peas, caper relish
Suffolk lamb niçoise
Jersey Royals, Kalamata olives, confit heritage tomatoes, green beans
Roast Longhorn beef*
Thyme rosti, asparagus and wild mushroom fricassée, caramelised white onion, wild garlic jus
Maize Farm beef*
Pressed dauphinoise potato, tenderstem broccoli, Chantry carrot purée, horseradish crisps
Roast Guinea fowl
Potato rosti, truffled peas and broad beans, tarragon jus
Gressingham duck breast
Roast fig tatin, cocotte potatoes, summer squash purée, baby spinach, pomegranate jus
Roast Goosnargh chicken
Confit leg pithivier, asparagus, thyme fondant, cep and chicken jus
Pea and mint ravioli (v)
Baby spinach, broad beans, crumbled Cotswold feta, herb beurre noisette
Smoked Yorkshire fettle and spinach parcel (v)
Lemon and herb risotto, caponata, basil emulsion
Caramalised beetroot and onion tart tatin (v)
Goats cheese bon bons, heritage beets, petit herb salad, hazelnuts

*£5 supplement to upgrade to fillet for all beef dishes

Deserts

Valrhona chocolate torte
Salt caramel ice cream, honeycomb, candied hazelnuts
“Toffee apple”
Caramel and apple mousse, mini apple tart, calvados cream
Crème brûleé
Vanilla and lavender shortbread, macerated summer berries, strawberry purée
Chilled pineapple crumble
Spiced pineapple carpaccio, iced coconut parfait, crisp pineapple
Buttermilk and honey panna cotta
Poached rhubarb, candied pollen
Chilled Valrhona chocolate fondant
Blackcurrant sorbet, blackberry textures, coco soil, chocolate macaroon
Strawberry Eton mess
White chocolate meringue, Sussex strawberries, vanilla mascarpone, candy floss
Lemon posset
Spiced mandarin, fennel biscotti, Limoncello gel
Deconstructed “tiramisu”
Caramel soufflé, Tia Maria and mascarpone ice cream, chocolate textures, Amaretto tuile
Bakewell tart
Almond financier, wild honey ice cream, cherry textures

We take great pride in sourcing the best British produce available; we may however very occasionally have to use imported alternatives due to seasonality.

Due to the nature of heirloom and heritage produce we use, shapes, sizes and appearance of these varieties may vary, although the taste will remain consistent.

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