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Starters
Spiced ballotine of foie gras, raisin & port puré, warm brioche
Risotto of wild mushrooms, celery, pickled walnut & aged pecorino emulsion
Seared foie gras, date purée, ras el hanout seed crunch, salad mâche & banyuls
Salad of crisp organic egg, pickled carrot, yellow beetroot & truffle dressing
Cured Loch Duart salmon, Cornish crab, avocado purée & fennel compote
Scallops ceviche, kohlrabi, cauliflower, blood orange & soy
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Main Courses
Seared fillet of Cornish brill, olive oil pomme purée, white onion,
lime & verjus butter sauce
Roast tournedos of hake, clam, Romanesco, gnocchi, parsley & salted butter sauce
Creamed pearl barley, chestnut & onion tortellini, carrots, mushrooms & truffle consommé
South West venison saddle, guanciale, smoked pommes purée,
salt baked beetroot & sauce grand veneur (for two persons)*
Fillet of Scotch beef, braised cheek "Bordelaise" (supplement £5)
Cotswold white chicken, mushroom purée, heritage beetroot,
onion tart & hazelnut jus
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Desserts
&
recommended sweet wine by the glass to complement
Caramel parfait, milk pur&e, balsamic & malt ice cream
Caramelised Royal Gala apple tarte tatin,
Tahitian vanilla ice cream& caramel sauce (for 2)
Palet d' or of Valrhona araguani chocolate, quince & blood orange
Poached Williams pear, walnut,
Manjari chocolate crémeux & salted almond ice cream
Coffee crème brulée, cookie crumble & cacao ice cream
Hot soufflé of banana, chocolate & caramelised peanut
Selection of seasonal cheeses by Maâtre affineur 'La Fromagerie'
(£10 supplement or £18 as an extra course)
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£65 three courses
Head Chef André Garrett MCA
This is a sample menu only
Available every day for lunch and dinner
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.