Beef carpaccio, smoked aubergine mousse, burnt lemon and mustard seed dressing with panko hen egg Honey and cumin roasted heritage carrot salad, Brillat Saverin, burnt lemon dressing, toasted pumpkin seeds and a crispy quinoa cracker Sea bream ceviche with shallot, ginger, soy, fermented chilli vinaigrette Salmon tartare, pickled beetroot, miso aioli and a tapioca pearl cracker Cured mackerel, pickled purple cauliflower, clementine, spring onion and pink peppercorn Hot salmon rillette with sourdough and cox apple salad Chicken liver parfait, red cabbage purée with brioche toast Tempura broccoli salad with whipped goat's cheese and toasted seeds (v)
Pan seared foie gras with caramelised pears and walnut crunch Wild mushroom ravioli, wilted spinach, duck egg yolk Pan seared scallops, black pudding croquette, crispy pork salt and parsnip purée Grilled octopus and chorizo salad with Romesco sauce and green lentils Butternut squash risotto with hickory smoked butter and crispy kale crisps (v)
Hay smoked Royal Windsor Park venison loin with pumpkin and passion fruit purée, potato fondant, crispy kale, pumpkin seed wafer and truffle jus Barbery duck breast with potato terrine, roast heritage carrot, crispy kale and baked apple jus Roast chicken breast with parsnip purée, red skin hasselbacks, pickled shiitake mushrooms, crispy chicken skin and calvados jus Confit duck cassoulet, butter beans, pancetta, duck bacon and Toulouse sausage Roasted fillet of beef with porcini, served with a celeriac purée and roasted heritage carrots 28 day aged fillet of beef, bone marrow crumb, shallot and thyme jam, potato Lyonnais Roast pork belly with chicharonnes, celeriac remoulade, apple purée and cider jus Pan-seared lemon sole with crispy capers, infused with burnt lemon and sautéed Anya potatoes with saffron Stonebass, potato gnocchi, heritage winter vegetables and clam velouté Roasted halibut with parsley and hazelnut pesto, truffle mash and wild mushrooms (seasonal) Roast cod fillet, chorizo, mussel cream, puy lentils and winter greens salsa verde Tofu, cauliflower, crispy kale, cashew nut dukkah, miso aubergine purée and sticky rice
Winter Eton Mess; pink beet meringue, whipped cream, micro thyme, mulled winter berry coulis, white chocolate popping candy Cardamom panna cotta with pistachio macaron and rose syrup Sea-salted caramel tart, green apple ice cream with a ginger and cinnamon crumb Sticky toffee pudding with vanilla cream, salted butterscotch sauce Chocolate salted caramel fondant, toasted peanuts, ice cream Date, almond and pistachio tartlet Blackberries, fresh figs, goat's curd and stem gingerbread Stewed pear with winter berry coulis, fennel and ginger ice cream
Assorted cheeses garnished with fresh dates, grapes and celery
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