One Dining Menus Dinner

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Starters

Cured salmon and crab salad
Tequila watermelon, whipped avocado, margarita salt
Longhorn beef carpaccio
Japanese horseradish, pickled Asian vegetables,
crispy noodles
Goosnargh duck à l’orange
Crispy leg, whipped pumpkin, kumquat, pickled radish
Cornish sea trout tartare
Summer pea mousse, pea and lemon dressing, black
onion seed tuile
Asian shrimp cocktail
Mango, coconut, snow peas
Seared Loch Duart salmon
Beetroot carpaccio, horseradish, lemon
Confit Yellowfin tuna
Heritage tomato, baby fennel, black olive tuile
Grilled Anglesey seabass
Samphire, asparagus, yuzu
Seared Scottish scallops (£5.00 supplement)
Creamed cauliflower, bacon and cauliflower brittle
Potted “Coronation chicken”
Asian slaw, spiced mango, almonds, curried salt cracker
Black forest duck
Goosnargh duck, plum jelly, sourdough toast, hazelnuts
Griddled Hereford asparagus (v)
Crispy hen’s egg, pea and broad bean fricassée,
truffled hollandaise
Goats cheese soufflé (v)
Marinated heritage tomatoes, salsa verde, basil
Beetroot mess (v)
Goat’s cheese, liquid beetroot, frozen lettuce, horseradish

Mains

Moroccan lamb
Spiced aubergine imam bayildi, Yellison’s goat’s cheese,
cucumber yoghurt, mint
Roast Cornish sea bass
Olive oil mash, parsley and crab crust, buttered spinach
Roast Goosnargh chicken
Tarragon gnocchi, confit leg, charred baby gem, summer
peas
Maize Farm beef
Pressed dauphinoise potato, tenderstem broccoli, Chantry
carrot purée, horseradish crisps
Herb crusted cod loin
Crushed Jersey Royals, summer asparagus, feves and peas,
lemon and thyme hollandaise
Roast Sussex lamb two ways
Herb crusted lamb rump, lamb sausage roll, pressed
potatoes, crushed peas, caper relish
Gressingham duck breast
Roast fig tatin, cocotte potatoes, summer squash purée,
baby spinach, pomegranate jus
Spiced Loch Duart salmon
Indian spiced spinach and pearl barley, caramelised
apple, parsnip crisps
Catalan chicken
Bath Pig chorizo, pressed patatas bravas, salsa verde
Asian pork belly
Spring onion mash, Swiss chard, crackling
Longhorn steak and chips
Portobello mushroom and confit tomato, béarnaise sauce,
truffle salt
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
“Cauliflower cheese” (v)
Berkswell cheese, black truffle, burnt onion
Charred polenta (vegan)
Caponata, salsa verde, artichoke, black olive crisp

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
“Lemon tart”
Lemon thyme, pecan nuts, raspberry pearls
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
Deconstructed “tiramisu”
Caramel soufflé, Tia Maria and mascarpone semifreddo,
chocolate textures, Amaretto tuile
Bakewell tart
Almond financier, wild honey ice cream, cherry textures
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