First Course
Half Scottish Lobster GratinGBP 49.00
Shallot, mushrooms, tarragon, white wine & Dijon mustard and parmesan sauce. (Perfectly paired with Sauvignon Blanc)
Crispy Parmesan SouffléGBP 42.00
With pear and 8-year-old aged balsamic. (Perfectly paired with Sauvignon Blanc)
Second Course
Hand-Dived King Scallops
King scallops in-the-shell with pork belly and tomato fondue. (Perfectly paired with Sauvignon Blanc - France)
King Oyster Mushroom Risotto
With fricassee of wild mushrooms, risotto and lemon butter glaze. (Perfectly paired with Sauvignon Blanc - France)
Third Course
Duck à l'Orange
Seared and roasted Gressingham duck breast pavé and confit leg on filo pastry with orange jus. (Perfectly paired with Picpoul)
Dumpling Vegetable Consommé
Steamed mixed Vegetable dumplings served with vegetable consommé. ((Perfectly paired with Sauvignon)
Fourth Course
Tastes of Lamb
“Rack & shoulder” sweet potato, wild garlic purée, shallots, olive jus. (Perfectly paired with Pinot Noir - France)
Paneer Tikka Croquette
With masala vegetables, spinach, makhani tomato sauce (Perfectly paired with Pinot Noir - France)
Fifth Course
Champagne Sorbet
Champagne Sorbet
Sixth Course
Chocolate
Fondant with pistachio ice-cream, caramelised sugar spirals and citrus fruit concassées.
Chocolate
Fondant with pistachio ice-cream, caramelised sugar spirals and citrus fruit concassées.
Uncategorised
Add-On Course: Coffee with assorted petit foursGBP 7.00
