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