Mains
Pigeon, Parsnip Purée, Cassis Sauce, Coffee Oil
Here are just a few sample ideas for your first course. All our menus are tailored to your requirements, so if you would like something created with a specific ingredient, please ask and we will see what we can create. Please bear in mind that some dishes are only available during their season.
Sous-vide d& seared duck breast, duck crackling, kimchi rice croquette, black sesame bok choy, wilted spring onion, gochujang & red pepper sauce
Roast wood pigeon breast, parsnip purée, pomme anna, cassis sauce, coffee oil
(Masterchef final dish)
Charred aged sirloin, 5hr beef cheek & potato croquette, "cauliflower cheese" purée, Montgomery cheddar disc, browned butter cavolo nero, stout sauce
Miso & honey roast aubergine, peanut, seaweed & chive crumb, black sesame bok choy, ginger & garlic rice korroke, white miso sauce
Seared & roasted tenderloin fillet of Gloucester Old Spot, black pudding croquette, salt baked celeriac, pickled turnip, cider & sage gel
Oven-baked black cardamom hake, cauliflower purée, puffed spiced spelt, garam masala butter sauce, coriander, green chilli & onion instant chutney
Seared venison steak, pumpkin purée, caramelised walnuts, grain mustard sauce, Hispi cabbage
Lightly salt-cured & sous-vide fillet of cod, sweetcorn purée, samphire, pickled cockles, chorizo croquetas
Seared & roasted salt marsh lamb rump, charred smoked aubergine purée, ricotta seamless “ravioli”, acidulated red wine reduction
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