4-course Dinner Menu
4-course Taste of Spring
£65 per person
Canapés
(Additional £10 per person)
Crab arancini/Foie gras Mr Whippy/Duck cigar & hoi sin/Blue cheese & truffle honey crème brûlée
One
Cappuccino of haricots blancs
Served with onion & parmesan pain de campagne ~ black treacle & whipped brown butter
1.5 intermediate
(additional £15)
Hand dived Beesands scallops
With crispy Rose Farm pig’s head, yuzu gel, pancetta, & English champagne sauce Diane
Two
Salcombe lobster ravioli
Thai purée, pickled Shimeji mushrooms, Asian spiced broth
Start Bay crab mille feuille
‘Temperatures & textures’ of Sauternes ~ cucumber ~ sea buckthorn
Wye Valley asparagus tartlet
Shallot & English horseradish confit, Sorrel emulsion, fresh truffle, quail’s egg
Pan-fried foie gras
Roasted peach, candied hazelnut, white onion & thyme velouté
Three/Main Course
Loddiswell lamb assiette
Rack, belly, slow cooked shoulder, morels, broccoli, apricot, lamb jus gras
John Dory
Smoked ham, leeks, grapes in verjus, wild garlic & seaweed velouté
Start Point hake
Jersey Royals, Exmoor caviar, pickled fennel, Beesands scallop, roasted pepper bisque
Borough Farm beef
Fillet beef, crispy short-rib, celeriac & truffle, potato risotto, bone marrow sauce
Sides
£5 each
Smoked Kingsbridge potatoes ~ basil & pine nut crumb
Roasted Hispi cabbage, pickled walnut, crispy onion & blue cheese crumb
Four/Dessert
Black Forest gateaux
Cherry curd, chocolate & hazelnut soil, kirsch sorbet
Passion fruit & banana soufflé
Speculoos, white chocolate ice cream, dark chocolate & sea salt sauce
Piña colada
Coconut mousse, tropical compôte, toffee pineapple, lime & cardamon ice cream
Lemon meringue tart
Poached rhubarb, raspberry sorbet
Cheese board
| £12
Cheese selection ~ sea salt biscuits ~ apple & brandy chutney ~ pickled celery
Coffee/Tea & Infusions
Chef’s selection of petit fours
| £5
Please speak to a member of staff if you have any dietary requirements