Four course table d’hôte

Four course table d’hôte

£65 per person

One


Cauliflower ~ curry & coconut cappuccino
Onion & parmesan bread ~ whipped brown butter & treacle

Intermediate 1.5


Beesands scallops ~ Aune Valley hog’s pudding ~ yuzu gel ~ smoked pumpkin ~ black trompette ~ pancetta & Calancombe Estate Blanc de Noirs velouté
|   £15

Two


Start Bay crab mille-feuille ~ temperatures & textures of Sauternes ~ cucumber ~ lime
Salcombe lobster ravioli ~ Thai purée ~ Asian broth ~ lemongrass foam
Tartlet of kohlrabi & turnip ~ fresh truffle ~ quail egg ~ English sparkling wine sauce
Dartmoor wood pigeon & foie gras Wellington ~ pear ~ beetroot & walnut

Three


Dover sole ‘fish pie’ lobster & leek fondue ~ saffron & Champagne broth
Borough farm beef ~ fillet ~ short rib ~ Jerusalem artichoke ~ English horseradish potato ~ oyster mushroom ~ bone marrow & Jerez jus
Haldon Forest venison ~ loin in Lardo ~ shoulder ragoût ~ chestnut purée ~ red cabbage sauerkraut ~ preserved damson plum ~ raspberry & bitter chocolate sauce
Creedy Carver duck assiette ~ five spiced breast ~ pressed leg ~ crispy neck ~ varieties of carrot ~ blood orange ~ foie gras & Madeira sauce

Sides


Smoked pomme purée ~ bone marrow & pine nut crumb
Parsnips glazed in sherry ~ soy ~ sesame & maple syrup

Four


Apple & blackberry ‘crumble’
Hazelnut soufflé ~ rhubarb & custard
Lemon meringue tart ~ raspberry sorbet
Twenty-Seven chocolate assiette ~ passion fruit & popcorn ice cream
Apple tarte Tatin for two to share ~ vanilla & clotted cream ice cream ~ brandy snap ~ salted caramel

Cheese trolley


per person
|   £15

Please speak to a member of staff if you have any dietary requirements