Guest Night Friday 4th November 2016

Chef’s amuse bouche

~

Mackerel tartar
lime vodka, pickled cucumber, crème fraiche with sour dough
~
Whipped goats cheese (vegetarian option)
roasted cherry tomato and red onion compote with sour dough

~

Champagne sorbet

~

Marinated lamb neck
with peperonata, pearl barley ragoût, herb vinaigrette and Beurre noisette crumb
~
Roasted cauliflower (vegetarian option)
garlic aioli, pickled, walnuts, pearl barley ragu and buerre noisette crumb

~

Lemon
with yuzu curd, torched meringue and Macadamia 

~

Coffee and port

£37.50 inc vat per head
Which includes pre and post dinner drinks and a flight of wines with your meal

Close menu
Site navigation mobile menu