Autumn
Winter
2015
Menu Selection
Hot Canapés
Cold Canapés
Fish
Fish
Smoked haddock and caper croquette, horseradish
mayonnaise
Confit salmon, pumpkin ketchup, pumpkin seed pesto
Oyster fritters, devilled egg, Guinness caviar
Mackerel tartar, avocado puree fermented lime and
soy
Breaded clams, homemade sriracha, Japanese
mayonnaise
Sea bass ceviche, soy, coriander, jalapeno
Meat
Cured goose, charred sourdough, Bramley apple pickle
Pork croquette, kimchee puree
Charred bavette, rice crackers, pickled seaweed
Roasted Morteau sausage, sauerkraut, red cabbage
ketchup
Vegetarian
Meat
Chicken liver parfait, Madeira gel, spiced bread
Steak tartar, quails egg, beef dripping croute
Beef Bourguignon
Pork rillettes, apple caramel, crackling
Vegetarian
Pumpkin and mandarin nitro shots (V)
Jerusalem artichoke and truffle rolls, soy mousse (V)
Devilled egg, avocado, smoked bread (V)
Hot manchego cheese Pannacotta (V)
Nitro beetroot, sour cream, horseradish snow (V)
Confit garlic mushrooms, baked cheese, mushroom
ketchup (V)
Slow cooked maple aubergine, sesame, crispy shallot
(V)
Starters
Soft Shell Crab
Aerated sweet corn soup, crispy soft shell crab, aromatic caramel, miso
Tuna Ceviche – Add £1.00
Tuna ceviche, poached avocado, pork crackling, soy and lime dressing
Aged Beef
Short rib of beef, smoked bone marrow, pickled turnip, onion sauce
Sweet Lamb
Lamb chops, miso caramel, chive and pickled lemon, calamansi lime, maple
dressing
Miso Mushrooms (V)
Charred flat cap mushrooms, pickled lemons, onion oil, mushroom and miso puree
Pig Cheek
Roast broccoli, burnt butter hollandaise, sherry vinegar and maple dressing,
almond brittle
Five Onions (V)
Roast onion velouté, charred, pickled and crispy shallots
BBQ Cauliflower (V)
Charred cauliflower, roast garlic, chilli and maple puree, crispy capers, piccalilli
Sous Vide Salmon
Slow cooked salmon, oyster velouté, puffed rice, soy and maple
Surf n Turf
24 hour cooked pork belly, teriyaki, Scottish langoustine, satay, leek and shallot
slaw
Mains
Cod
Roasted cod, Jerusalem artichoke puree, smoked fish cream, parsley oil
Pollack
Pot roast Pollack, charred braised leeks, sautéed pink fir potatoes, Kombu, caviar
Goosnargh Duck
Roasted Goosnargh duck breast, charred broccoli, squash ketchup, blackcurrant and
brown butter sauce
Aged Ribeye - Add £1.50
Roast rib eye, mushroom ketchup, ox-tail terrine, pearl barley, parsley
Pork and Apple
Confit pigs cheek, cider and onions, apple and sherry caramel, roasted pine nut puree
Scottish Venison – Add £2.00
Loin of venison, roast garlic and Kombu puree, charred mushrooms, cep and soy sauce,
venison ragout
Celeriac Root Three Ways (V)
Pot roasted celeriac; roasted, pureed and pickled, watercress split sauce, cheese and
onion crisps
Leeks and Goats Cheese (V)
Charred leeks, parmesan, onion truffle sauce, fresh goats curd
Monkfish
Monkfish tandoori, lentil daal, mango chutney, spiced crumb, coriander and ginger salad
Truffled Chicken
Roast Goosnargh chicken breast, truffled butter potatoes, baked onions, tarragon and
cep sauce
Desserts
Rice Pudding
“Rice pudding”, Bramley apple, Arlette pastry, wood
sorrel granite
Chocolate and Lime
Manjari chocolate, popcorn ice cream, peanut tuile,
lime and yoghurt mousse
Apple and Toffee
Cox apple terrine, spiced caramel, buttermilk custard
and verjus granite
Malted Milk
Earl grey tea mousse, plum jam, almond and banana
granola, Horlicks ice cream
Classic Trifle
“Cherry trifle” Amarena cherries, vanilla custard, sherry
sponge puree, Kirsch ice cream, salted caramelised
almonds
Exotic Chocolate
Passion fruit cheesecake, white chocolate caramel,
mango sorbet, coconut tuile