Starters

Fine dining starter Peas: Salad, Purée, Meringue, Jelly.

Here are just a few ideas for your first course. All our menus are bespoke, so if you would like something created with a specific ingredient, please ask and we will see what we can do. Please bear in mind that some dishes are only available during their season.

Seared chicken livers, cauliflower purée, Moscatel sherry reduction, golden raisins & capers

 

Star anise & orange home cured salmon, soused cucumber, shaved fennel, fennel marmalade

 

Hand dived scallops, black pudding croquettes, bramley apple purée, apple & chinese five spice butter

 

Carpaccio of roast beetroot, whipped Oxford Blue, candied walnuts, black pepper macaron, lemon & thyme dressing

 

 Ravioli of sweet potato or butternut squash with sage, walnut and white truffle butter (V)

 

Ravioli of Scottish langoustine, shellfish bisque, fennel cream, carrot & leek

 

English garden pea set cream, shaved asparagus, baby broad beans, pea shoots, smoked mountain ham, olive oil tarragon dressing

 

 

Sweetcorn velouté, crab rissole, pickled clams, bacon crumb

 

Terrine of braised lamb shoulder, dandelion salad, beetroot vinaigrette

 

Pressed pork cheek & parsley terrine, Lapsang Souchong pickled apricots, radishes