Sample Menu

BANQUET MENU   75pp

A chefs selection of dishes for the whole table

SNACKS

                   Mixed olives   9                 

Sourdough bread & whipped butter   5

​Gruyere cheese malakoff, pickles & mustard   13

Crispy lamb’s offal & caper agrodolce   13

Ful medames, labne & charred potato flatbread   18

Chicken liver parfait, prunes & sourdough   19

Baby octopus barigoule, fried bread & lemon aioli   20

STARTERS

Roast Jerusalem artichokes, oyster mushrooms & truffled lardo   23

Spanner crab, roast carrots, curry hollandaise & buckwheat   25

BBQ beef tongue, celeriac purée, & piccalilli   25

 

MAINS

Pumpkin ravioli, stracciatella, brown butter & almonds   32

Market fish, roast cauliflower, bagna cauda & pangrattato  38

Fairgame venison, pommes dauphine, swede & smoked bone marrow   38

 

​​DESSERT / CHEESE

Berry Creek blue cheese, parkin & honeycomb  14

Dark chocolate & coffee pavé & milk sorbet   15

Smoked polenta cake, mandarin & mascarpone ice cream.  15

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SUNDAY ROAST

Angus beef rump cap, Yorkshire pudding & horseradish cream   38

Esperanza pork, crackling, Yorkshire pudding  & apple sauce   38