Seasonal

It’s this truly personalized …

Autumn Winter Menu

Canapés

Mushroom duxelle, porcini dust salt, ricotta and sage
Beetroot panna-cotta, whipped goats cheese, nduja crumble and caviar
Spiced celeriac soup, Jersey cream and lemon oil and mini bhajis
Candied celery, chicken liver parfait on brioche croutes
Parsnip croquettes with truffle honey and kale
Sweet potato rosti, cured stone base, rose and red pepper syrup
Moroccan lamb kofta with green harissa and date molasses glaze
Confit tuna, pickled Spanish peppers and green olives with orange
Pomegranate chicken skewers with pistachio duckah crust
Cornish crab and yuzu cakes with kafir lime and sweet chili
Venison tartare with quails eggs, sea pepper and toasted nigella seed, coriander and chilli
Seared scallop, miso butter and wakame
Pumpkin and smoked mozzarella arancini with a chilli and parsley salt
Szechuan pepper beef skewers with compressed cucumber and coriander cress
Smoked duck and sticky fig skewers
Rabbit rillett on toasts with tarragon and black pepper cultured butter
Stilton and poached red wine pear filo parcels with red onion jam

Starter

Cured cod, orange and oregano aioli, walnut and tomato salsa, fennel pollen
Beef croquettas with a green olive and white almond puree
Pumpkin, charred onion, ricotta and salted almond with caramelised chestnut butter and smoked salt

Main

Venison loin, black berries, celeriac puree and shallots
Roast trout with clams and chorizo, saffron oil, chard, butter beans
Feast menu: whole roast stuffed free-range chicken, heritage carrots and fennel with sage and orange, charred seasonal greens, autumn vegetable crumbles with parmesan and parsley, Guinness jus
Cauliflower and burnt apple risotto with pecorino salsify

Dessert

Chocolate and chestnut torte with orange and cinnamon salad
Winter berry pavlova with nougat cream
Pear and almond tart with clotted cream
Vanilla cheesecake with blackberries and mint