One Dining Menus Dinner

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Starters

Grilled lemon sole
Heritage tomatoes, tarragon, crab bisque
Hoisin duck
Crispy pancake, compressed cucumber, spring onion
Cornish sea trout tartare
Summer pea mousse, pea and lemon dressing, black onion seed tuile
Longhorn beef carpaccio
Japanese horseradish, pickled Asian vegetables, crispy noodles
Cured salmon and crab salad
Tequila watermelon, whipped avocado, margarita salt
Yuzu shrimp
Mango, coconut, snow peas
Seared Yellowfin tuna
Moroccan spices, pomegranate molasses
Seared Loch Duart salmon
Beetroot carpaccio, horseradish, lemon
Potted “coronation chicken”
Asian slaw, spiced mango, almonds, curried salt cracker
Griddled Hereford asparagus (v)
Burrata, baby leeks, salsa verde
Goat’s cheese soufflé (v)
Marinated heritage tomatoes, salsa verde, basil
Heritage beets (v)
Lemon feta, beetroot, horseradish
Seared butternut scallops (vegan)
Sumac, imam bayildi, coconut raita, coriander, squas puree
Kimchi and sesame dumplings (vegan)
Vermicelli noodle salad, crisp lotus root, lime and soy dressing

Mains

Roast Sussex lamb
Crushed Jersey Royals, summer asparagus, mint hollandaise
Grilled Anglesey sea bass
Black olive tortellini, smoked tomato, artichoke, sauce vierge
Roast Goosnargh chicken
Tarragon gnocchi, confit leg, charred baby gem, summer peas
Maize Farm beef
Pressed dauphinoise potato, glazed heritage carrots, watercress purée, horseradish crisps
Gressingham duck breast
Roast fig tatin, cocotte potatoes, summer squash purée, baby spinach, pomegranate jus
Smoked beef short rib
Sweetcorn purée, charred polenta, chimichurri
Grilled seabream
Smoked chowder, summer chard, parsley
Roast Cornish cod
Olive oil mash, parsley and crab crust, buttered spinach
Catalan chicken
Bath Pig chorizo, pressed patatas bravas, salsa verde
Asian pork belly
Spring onion mash, Swiss chard, crackling
Moroccan lamb
Spiced aubergine imam bayildi, Yellison’s goat’s cheese, cucumber yoghurt, mint
Wild mushroom and black truffle cannelloni (v)
Cep puree, wild mushroom fricassée, purple sprouting broccoli, hollandaise
Smoked Yorkshire fettle and spinach parcel (v)
Spiced aubergine imam bayildi, cucumber yoghurt, mint
Salt baked celeriac (v)
Truffled leeks, baby spinach, raclette, crispy onion
Beet wellington (vegan)
Charred sprouting broccoli, chestnut mushroom duxelles, madeira sauce
Szechuan aubergine (vegan)
Ginger and chilli hot rice, shiitake mushrooms, kimchi cabbage
Pulled BBQ jackfruit (vegan)
Sweet potato fondant, smoked tomato and corn, crispy kale

Deserts

Chilled Valrhona chocolate fondant
Blackcurrant sorbet, blackberry textures, cocoa soil, chocolate macaroon
“Lemon tart”
Lemon thyme, pecan nuts, raspberry pearls
Warm treacle tart
Chilled vanilla cream, ginger nut brittle, orange blossom
Deconstructed tiramisu
Caramel soufflé, Tia Maria and mascarpone semifreddo, amaretto tuile
Chocolate bombe
Black forest, hot cherry sauce
“Strawberries & Cream”
Burnt cream, strawberry textures, vanilla
Mango and passion fruit
Passion fruit panna cotta, mango textures, gulab jamun
“Peach Melba”
Raspberry bonbons, wild honey ice cream, candied almonds
Golden syrup sponge
Milk ice cream
“After Eight”
Valrhona chocolate, aerated pistachio, mint choc chip ice cream

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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