Sample Menu

Sample 4 course menu
Amuse-bouche
Starters
Velouté of roscoff onion and thyme, goats cheese tortellino and hazelnut
Treacle cured salmon with horseradish sorbet, green apple gel and ginger pickled mooli
Supreme of wood pigeon, foie gras choux farci, heritage carrots, pommes maximes, an red wine jus
Mains
Roasted crown of quail with crispy leg, celeriac risotto, baby beetroot and walnut oil
Seared loin of Argyll venison with braised haunch, parsley root puree, creamed savoy cabbage with port jus
Fillet of monkfish with charred leek, baby carrot, mussel and fennel Beurre Blanc and dill
Desserts
Fig tart souffle with fig carpaccio, croissant and ice cream
Pressed apple terrine with burnt honey cream, sauternes, crème fraiche and sorbet
Brown butter ganache with date sponge, star anise ice cream and apricot gel