Sample Menu

Sample No17 menu
Starters
Marinated heritage tomato salad with goats' cheese, pickled watermelon, EVO and salsa verde
Pan seared Isle of Mull scallops with pea puree, pickled fennel and parma crisp
Salt and chilli squid with mayonnaise, cucumber and fish sauce vinaigrette
Mains
Roast chicken supreme with potato rosti, spinach, asparagus, wild mushroom and confit garlic velouté
Handmade toasted gnocchi with wild mushroom fricassee, spinach, truffle cream and leek oil
Monkfish and crab massaman curry with jasmine rice, prawn crackers and cashew nuts
Desserts
Selection of cheese with chutney, sourdough crispbreads, grapes and walnuts
Banana split with banana parfait, crepe, Chantilly and brandy steeped cherries
Chocolate cremaux with star anise poached pear, brioche and pistachio ice cream