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.
57c duck, 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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