Private Dining

Private Dining - Sample

To Start

Curried cauliflower soup with golden raisins and cauliflower bahji

Crispy hens egg - wild mushroom tart and celeriac

Scallop with celeriac purée, apple and truffle

Blowtorched mackerel with celery, beetroot and horseradish ice cream

Lamb belly, asparagus, wild garlic pesto, beer braised shallot, IPA jus

Main Course

Fillet of beef with broccoli puree, potato fondant, blackened onion and sauce bordelaise

Pork belly and loin with apple, butternut squash, sorrel and cider jus

Poached cod loin with roasted cauliflower, rainbow chard, truffle and spiced bisque

Steamed turbot with popcorn clams, kale and lobster bisque

Blue cheese and butternut squash rigatoni with ameretti crumb and poached hens egg

To Finish

Lemon posset with lemon sorbet with blueberry mousse and white chocolate 

Black Forest gateau with poached cherries, blackberry puree and hazelnuts 

White chocolate and passionfruit cheesecake with lime curd and torched pineapple

Brioche butter pudding with poached apricots, almonds and amaretto ice cream

Caramelised banana parfait - caramelised banana, cardamon ice cream