PRIVATE DINING

(Sample Autumn Menus)

PLATED

— Fish —

Butternut squash and blue cheese ravioli, roasted squash velouté, pickled thai shallots and a brown butter, amaretto glaze

— Meat —

10-hour braised Ox cheek with fondant potatoes, buttery turnips, parsley and hazelnut gremolata, blueberries and lardons

— Dessert —

Salted caramel and maderia tart, ginger ice cream and praline crumble

(A typical plated menu – bespoke as standard)

SHARING

— Main Courses —

Slow-roasted shoulder of venison

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 —

Spiced pumpkin custard tart with rum soaked sultanas and cinnamon ice cream

(A typical sharing menu – bespoke as standard)

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