A 5 course experience !
Autumn/ Winter Degustation Menu 2017
Course 1: Twice baked cheese souffle.
Course 2: Seared scallop, venison chorizo, cauliflower puree
Course 3: Duck breast with sauteed leek and wilted spinach with truffled butter.
Course 4: Slow roasted Asian spiced pork on braised fennel orange gastrique.
Course 5: Apples and berry compote, toasted rose meringue, mandarin sorbet and chocolate soil
Spring/Summer Degustation Menu 2017/18
Course 1: Freshly shucked oyster with tequilla lime and chilli
Course 2: Classic beef carpaccio
Course 3: Slow roast pork belly, braised fennel with an orange gastrique
Course 4: Lamb backstrap, medley of mushroom, brussels sprouts, red wine jus
Course 5: Berry compote, toasted rose meringue, strawberry sorbet and chocolate soil
Minimum 6 guests
Staff min 3 hours