PRIVATE DINING

(Sample Autumn Menus)

PLATED

— Starter —

Herb gnocchi with roasted golden cherry tomatoes, burratta, pancetta crumble and basil oil

— Main —

Pan seared loin of venison with crispy layered potato terrine, charred hispi cabbage and blackberry sauce

— Dessert —

Port roasted figs with honey ice cream, cinnamon beignet and toasted flaked almonds

(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 blueberry compote

(A typical sharing menu – bespoke as standard)

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