PRIVATE DINING

(Sample Autumn Menus)

PLATED

— Starter —

Roast pumpkin agnolotti, sautéed black trumpet mushrooms, hazelnut & pancetta crumb and crispy sage

— Main —

Pan-fried loin of venison, celeriac purée and crumb, roasted jerusalem artichoke, caramelised onion and blue cheese croquette with pickled pear, and a venison jus with eldeberries

— Dessert —

Port-roasted figs, honey ice cream, blackberries and blackerry coulis and a cinnamon beignet

(A typical plated menu – bespoke as standard)

SHARING

— Main Courses —

Slow-roasted shoulder of Lamb

Roasted butternut squash with a spiced tomato pesto, lime yoghurt and toasted pumpkin seeds

Mange tout, green bean and garden pea salad, with toasted hazelnuts, sesame seeds and a citrus dressing

Roasted beetroot and puy lentil salad, with pickled mustard seeds, goats cheese and a tarragon and mustard dressing

— Dessert —

Vanilla & nutmeg egg custard tart with summer berry compote

(A typical sharing menu – bespoke as standard)

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