Menus Spring/Summer
Starters
Cornish crab salad with cucumber, apple, lemon verbena & herb aioli.
Salmon tartare with avocado. Kohlrabi slaw. Citrus & dill dressing.
Prosciutto & halloumi salad. Charred nectarine & pistachios.
Heritage tomato galettes with burrata & anchovies. Basil dressing.
Green & white asparagus with sauce Gribiche, landcress & almonds.
White courgette & almond soup with Parmesan & sesame crisp.
Main Courses
Lamb rumps with wild garlic pesto. Jersey royals. Sautéed spring greens. Caponata.
Poussins with dukkah crust. Lemon & harissa dressing. Barley & herb risotto. Wilted greens.
Chicken supremes with lavender, honey, lemon & pistachio. Crushed potatoes. Fennel & peas.
Seabass fillets with slow roast datterini tomatoes, caperberries, olives & lemon. Sauteed courgettes.
Confit salmon with remoulade, pastis & white balsamic. Fennel purée. Runner beans.
Risotto with asparagus, peas, broad beans, summer herbs & lemon zest.
Puddings
Strawberry filo tartlets. Raspberry granita. Freeze-dried strawberries. White chocolate.
Pink champagne jellies with rhubarb in fragrant syrup. Stem ginger financiers.
Cherry clafoutis. Creme fraiche sorbet. Edible flowers.
Peach & almond puddings. Nectarine & orange parfait.
Lemon, almond, honey & polenta cakes. Whipped ricotta. Blueberries.
Salted caramel butterscotch pots. Langues de chats with pistachio & lavender.
Menus Autumn/Winter
Starters
Bresaola with blood orange, pickled vegetables, pecorino & rocket. Hazelnut vinaigrette.
Scallops with white truffle & cauliflower purée. Purple chard.
Beetroot cured salmon with Wasabi & Creme Fraiche. Pink chicory.
Goats cheese, fig & walnut tartlets with white balsamic dressing.
Charred pumpkin with buffalo mozzarella, sage, peashoots & pecans.
Roasted fennel soup. Anchovy croutons. Thyme oil.
Main Courses
Beef fillet with artichoke purée & wild mushrooms. Fondant potatoes. Charred hispi cabbage. Red wine jus.
Venison medallions. Truffled mash. Red cabbage purée. Pickled pear.
Pork tenderloin with quince. Hasselback potatoes. Winter squash & rainbow chard.
Confit duck with blood orange & pomegranate. Puy lentils. Sautéed spinach.
Guinea fowl supremes with Girolles, chestnuts, pancetta & shallots. White polenta. Heritage carrots & beans.
Roasted cod on white bean mash. Black pudding & aioli. Roasted tenderstem broccoli & stir fried sprouts.
Puddings
Plum puddings. Almond & cardamon ice cream.
Ricotta baked figs. Mulberry & pistachio biscotti.
Poached pears. Earl grey ice cream. Apple & walnut madeleines.
Creme brûlée with poached plums & cardamon.
Dark chocolate nemesis. Greek yoghurt.
Molten chocolate puddings. Fleur de sel caramel sauce.
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