Fine Dining
Spring/Summer 2016

ANTIPASTI | CHORIZO SAUSAGE, SERRANO HAM, SALAMI, HERBED OLIVES, SUNDRIED TOMATOES, MOZZARELLA, CAPERBERRIES & DIPPING OIL

QUEEN SCALLOPS, PANCETTA, TEXTURES OF PEAS

SMOKED SALMON, PICKLED CUCUMBER, RADISHES, DILL AND CAPERBERRYS

BEET CURED SALMON, BEETS, HORSERADISH CRÈME FRAICHE, CAVIAR, SODA BREAD

RICOTTA TART, MINT, THREE PEA SALAD

ASIAN SPICED CHICKEN, FRESH LIME NOODLE SALAD, CORIANDER AND MINT

ASPARAGUS, CRISPY PANCETTA, POACHED EGG, HOLLANDAISE AND TRUFFLE CRUMBS

PEA AND MINT VELOUTE, HAM HOCK TERRINE, PEASHOOT TENDRILS

HAKE, PARMA HAM, SAMPHIRE, CAULIFLOWER PUREE

FILLET OF COD, SUMMER VEGETABLE BROTH

COD WITH PORK BELLY, PURPLE SPROUTING BROCCOLI AND LEMON BUTTER SAUCE

CONFIT OF CHICKEN BREAST, BABY CARROTS, ROMANESCO CAULIFLOWER, POMME PUREE, THYME JUS

RUMP OF LAMB, DAUPHINOISE POTATOES, CONFIT SPRING VEGETABLES

RESSED SHOULDER OF LAMB, SUMMER SQUASH PUREE, TEXTURES OF PEAS

SLOW ROASTED PORK BELLY, PAN FRIED SUMMER CABBAGE, FINE BEANS, APPLE PUREE

DUCK BREAST, CONFIT DUCK CROQUETTE, CARROT PUREE, GARLIC NEW POTATOES, BLACK CHERRY JAM

LEMON TART, MINI MERINGUE, RASPBERRY CARAMEL CRUMBS

GRILLED PEACHES, HONEY MASCARPONE, PISTACHIO, BISCOTTI AND BABY BASIL

CHOCOLATE TART, SALTED CARAMEL, HONEYCOMB, CHOCOLATE SHARD, CARAMEL CREAM

STRAWBERRY ETON MESS, COULIS, VANILLA CREAM, SWIRL MERINGUE, FRESH MINT

TEXTURES OF CHOCOLATE, CAMOMILLE CREAM, APRICOT PURÉE

PISTACHIO AND STRAWBERRY MILLE FEUILLE, GOLD LEAF

TEXTURES OF RASPBERRIES, RASPBERRY TUILLE, RASPBERRY GRANITA, RASPBERRY CREAM

LIME POSSET, ELDERFLOWER AND CHAMPAGNE JELLY, VANILLA TUILE