Sample menuwinter 2022

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Canapés

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Crispy shiitake sushi

spicy red bean miso emulsion, sweet soy

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Keens cheddar and winter truffle custard

pickled shimeji, Jerusalem artichoke

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Tuna tartare

aji amarillo, konbu dashi tapioca

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Brixham crab croustade

almond romesco, Granny Smith apple

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Lamb shoulder croustillant

caramelised artichoke, gremolata emulsion

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Five spice duck cigar

blood orange and ginger gel, shiso

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STARTERS

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Treacle cured Chalk Stream trout

heirloom beetroots, celeriac and apple remoulade, spelt and honey sourdough

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XO crab in nori and tempura

miso Marie Rose, purple sprouting broccoli, blood orange and lemongrass oil dressing

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Grass fed steak tartare

black winter truffle, Exmoor caviar, Jerusalem artichoke hash brown

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Norfolk quail in Moroccan spices

confit leg bonbon, blood orange glazed chicory, pistachio and pomegranate jus

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Burratina

winter citrus, chewy heirloom carrot, toasted coriander seed and citrus oil dressing

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Savoury croissant "bread and butter pudding"

char grilled blush pear, aged Comte, pickled walnut

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MAINS

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Truffle crusted halibut

wild mushroom fricassee, Jerusalem artichoke terrine, roast chicken butter sauce

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Brown butter seared Dover sole

Brixham crab raviolo, buttered brassicas, lemongrass bisque

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Chicken, truffle and shiitake ballotine

confit leg croustillant, glazed heirloom carrot, sauce Albufera

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Hay smoked cannon of lamb

braised shoulder stuffed Jerusalem artichoke, lemon thyme pomme Anna, marjoram scented lamb roasting jus

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Parmesan and herb crusted celeriac hash brown

Savoy cabbage and root vegetable fricassee, shallot cream, Madeira mushroom jus

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Caramelised cauliflower croustillant

cauliflower and kaffir lime cream, rainbow kale, trompette de la mort

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DESSERTS

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Blood orange and rosemary creme brûlée

Grand Marnier, candied clementine, roasted white chocolate and almond crumble

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Yorkshire rhubarb cheese cake

sable Breton, ginger poached rhubarb, lemon balm

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Carrot and blood orange cake

carrot cremeaux, yogurt bavarois, walnut praline

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Chocolate and salted caramel tartlet

Dulcey cremeaux, winter citrus, caramelised hazelnut

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Chocolate and peanut butter pave

peanut praline, caramel popcorn, passionfruit cremeaux

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Tiramisu

vanilla zabaglione, Marsala and espresso jelly, dark chocolate shards

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