PRIVATE DINING

(Sample Winter Menus)

PLATED

— Starter —

Smoked eel and potato croquette, buttermilk and horseradish espuma, pickled apple, crispy pancetta and chive oil

— Main —

Pan-roasted monkfish with boned crispy confit chicken wings, celeriac purée, creamed leeks, pickled mustard seed and parsley gremolata and chicken jus

— Dessert —

Chocolate mousse and vanilla creme pat ‘cloud’ with blueberry compote, caramelised hazelnuts, aerated white chocolate and salted caramel ice cream

(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 poached rhubarb and ginger ice cream

(A typical sharing menu – bespoke as standard)

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