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With Guest chef Andy Stacey from the guild of Masterchef’s
of Great Britain

Menu

Champagne cocktail & canapés on arrival

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Amuse gueule

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Beetroot mousse & jelly, with tartare of salmon, dill crème fraiche,
caviar remoulade & micro herb salad

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Chilled celeriac consommé with lightly smoked duck & asparagus

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Scallops in spring greens, wild crayfish gnocchi & baby leek, langoustine sauce

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Pink champagne & peach spoom

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Roast canon of lamb served on braised roast belly with cauliflower risotto,
potato & mixed root torte, crisp green pods,
sauce Périgueux

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Dark chocolate & pistachio cream with redcurrant compote,
chocolate marshmallow & vanilla coulis

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Coffee

£59.95
Booking Essential

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