Sample Menu

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BANQUET MENU   80pp

A chefs selection of dishes for the whole table

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SNACKS

                   Mixed olives   9                 

Sourdough bread & whipped butter   5

​Gruyere cheese malakoff, pickles & mustard   13

Crispy lamb’s offal & caper agrodolce   13

Lima bean skordalia, fennel & charred potato flat bread  18

Chicken liver parfait, prunes & sourdough   19

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STARTERS

Roast Jerusalem artichokes, oyster mushrooms & truffled lardo   23

Grilled swordfish, school prawns consommé, peas & speck.  25

BBQ beef tongue, celeriac purée, & piccalilli   25

MAINS

Gruyère tortelli, cauliflower purée, hazelnut & vin cotto   34

Market fish, leek & potato mash, chestnut butter & meyer lemon   38

Fairgame venison, beetroots, smoked onion soubise & cranberry   38

​​DESSERT / CHEESE

Pyengana cheddar, apple jelly & oat cracker   13

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

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