Sample Menu
BANQUET MENU 80pp
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
Lima bean skordalia, fennel & charred potato flat bread 18
Chicken liver parfait, prunes & sourdough 19
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