Starters New Season's White Asparagus with Duck Ham, Morels Cooked in Earl Grey Tea and Parmesan: £15 Roast Scallop with Fennel, Liquorice and Elderflower: £15.5 Flame Grilled Mackerel with Smoked Eel, Celtic Mustard and Shiso: £14.5 Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions: £14.5 Roast Quail with Lentils, Iberian Ham and Chanterelles : £15 Mains Native Lobster with Asparagus on Toast, Basil and Warm Grapefruit Mayonnaise: £32 Dover Sole with Thyme Milk Skin, Mussels and Roast Cauliflower : £30 Roasted Breast and Confit Leg of Pigeon with Red Vegetables and Leaves, Foie Gras and Salted Cherry Blossom : £30 Loin of Roe Deer with White Beetroot, Red Wine Lees and Smoked Bone Marrow: £30 Poached Rump of Veal with Creamed Potato, Mousserons and Grated Summer Truffle: £30 Desserts Mille-Feuille of Mango, Vanilla and Kaffir Lime: £9 Brown Sugar Tart with Poached Grapes and Stem Ginger Ice Cream: £9 Pavé of Chocolate with Milk Pureé and Pumpkin Seeds: £9 Passion Fruit Soufflé with Sauternes Ice Cream: £10 Cheese from the Trolley: £12 Set Lunch Chilled Courgette Soup with Crab, Parmesan and Basil: Salad of Heritage Tomatoes with Goats Curd, Dried Olives and Green Tomato Juice : Fillet of Turbot with a 'Risotto' of New Potatoes, Wild Asparagus and Sea Lettuce : Fillet of Turbot with a 'Risotto' of New Potatoes, Wild Asparagus and Sea Lettuce : Whipped Ewes Milk Yoghurt with Wild Strawberries, Gariguettes, Frozen White Chocolate and Lemon Verbena Meringues: Selection of Sorbets : Cheese from the Trolley: Sunday Lunch Three Courses: £50 Starter Chilled Courgette Soup with Crab, Basil and Parmesan: Roast Quail with Peas, Iberian Ham and Mousserons : Heritage Tomatoes with Goats Cheese, Green Tomato Juice and Herbs: Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions: Ceviche of Hand Dived Scallops with Kabu Turnips, Seaweed, Herb Oil and Frozen English Wasabi: Flame Grilled Mackerel with Mackerel Tartare, Avocado and Shiso : Mains Roast Turbot with Fennel, Mousserons and Elderflower : Featherblade of Belted Galloway Beef with Wild Garlic Puree, Pickled Walnuts and Bone Marrow: Jowl, Shoulder and Cheek of Pork with Scorched Pear, Celeriac, Fresh and Dried Dandelion: Portland Hogget with Dried Olives and an Aubergine Glazed in Black Sugar and Garlic: Loin of Roe Deer with Red Vegetables and Leaves, Beetroot and Cherries: Dessert Brown Sugar Tart with Poached Grapes and Stem Ginger Ice Cream : Olive Oil Panna Cotta with Wild Strawberries, White Chocolate Snow, Black Olive Caramel and Warm Citrus Beignet: Pavé of Chocolate with Milk Pureé and Lovage Ice Cream : Passion Fruit Soufflé with Sauternes Ice Cream: Mille Feuille with Rhubarb, Vanilla Cream and Clementine Leaf Ice Cream : Selection of Sorbets: Dinner Menu Three Courses: £80 Starters Salad of Spring Vegetables with a Crisp Quail Egg, Lightly Smoked Cows Cheese and Herbs : Flame Grilled Mackerel with Smoked Eel, Celtic Mustard and Radishes: Ceviche of Hand Dived Scallops with Kabu Turnips and Frozen English Wasabi : Steamed White Asparagus with Cured Duck, Parmesan and Morels Cooked in Earl Grey Tea : Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions: Roast Quail with Peas, Iberian Ham and Mousserons: Mains Native Lobster with Fennel, Mousserons and Elderflower: Dover Sole with a Herb Milk Skin, Roast Cauliflower and Mussels: Saddle of Berkshire Roe Buck with White Beetroot, Red Wine Lees and Smoked Bone Marrow : Jowl and Cheek of Pork with Scorched Pear, Celeriac, Fresh and Dried Dandelion: Portland Hogget with Wild Garlic, Dried Olives and an Aubergine Glazed in Black Sugar: Roasted Breast and Confit Leg of Pigeon with Red Leaves and Vegetables, Foie Gras and Cherry Blossom: Dessert Parfait of Dried Flowers with Gariguette and Wild Strawberries, White Chocolate and Warm Tapioca with Vanilla : Brown Sugar Tart with Poached Grapes and Stem Ginger Ice Cream: Pavé of Chocolate with Milk Purée and Lovage Ice Cream : Passion Fruit Soufflé with Sauternes Ice Cream: Mille Feuille of Mango, Vanilla and Kaffir Lime : Selection of Sorbets: Cheese from the Trolley: £7 Tasting Tasting Menu Amuse Bouche: Flame Grilled Mackerel with Avocado, Celtic Mustard and Shiso : Salad of Heritage Tomatoes with Goat Cheese, Dried Olives and Green Tomato Juice: Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions : Roast Scallops with Fennel and Elderflower : Pork Cheek with Peas, Ham and Liquorice : Fillet of Roe Deer with Red Leaves and Vegetables, Cherries and Bone Marrow : Pre-Dessert: Whipped Ewes Milk Yoghurt with Wild Strawberries, Lemin Verbena Meringues and Warm Citrus Beignets: Cheese: Supplement £7 vegetarian Tasting Menu Amuse Bouche: Salad of Heritage Tomatoes with Goat Cheese, Dried Olives and Green Tomato Juice: Broccoli with Natural Yoghurt, and Brown Butter with Indian Spices : Steamed English Asparagus with Jersey Royals, Seaweed and Brassicas : Curd of Hampshire Buffalo Milk with Cepe Consommé and Saint Nectaire on Toast: Aubergine Glazed in Black Sugar and Garlic with Spinach Shiso : New Season Mousserons Cooked in Earl Grey Tea with White Asparagus and Parmesan: Pre-Dessert : Whipped Ewes Milk Yoghurt with Wild Strawberries, Lemon Verbena Meringues and Warm Citrus Beignets : Cheese : supplement £7 Powered by
Starters | |
New Season's White Asparagus with Duck Ham, Morels Cooked in Earl Grey Tea and Parmesan: | £15 |
Roast Scallop with Fennel, Liquorice and Elderflower: | £15.5 |
Flame Grilled Mackerel with Smoked Eel, Celtic Mustard and Shiso: | £14.5 |
Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions: | £14.5 |
Roast Quail with Lentils, Iberian Ham and Chanterelles : | £15 |
Mains | |
Native Lobster with Asparagus on Toast, Basil and Warm Grapefruit Mayonnaise: | £32 |
Dover Sole with Thyme Milk Skin, Mussels and Roast Cauliflower : | £30 |
Roasted Breast and Confit Leg of Pigeon with Red Vegetables and Leaves, Foie Gras and Salted Cherry Blossom : | £30 |
Loin of Roe Deer with White Beetroot, Red Wine Lees and Smoked Bone Marrow: | £30 |
Poached Rump of Veal with Creamed Potato, Mousserons and Grated Summer Truffle: | £30 |
Desserts | |
Mille-Feuille of Mango, Vanilla and Kaffir Lime: | £9 |
Brown Sugar Tart with Poached Grapes and Stem Ginger Ice Cream: | £9 |
Pavé of Chocolate with Milk Pureé and Pumpkin Seeds: | £9 |
Passion Fruit Soufflé with Sauternes Ice Cream: | £10 |
Cheese from the Trolley: | £12 |
Set Lunch | |
Chilled Courgette Soup with Crab, Parmesan and Basil: | |
Salad of Heritage Tomatoes with Goats Curd, Dried Olives and Green Tomato Juice : | |
Fillet of Turbot with a 'Risotto' of New Potatoes, Wild Asparagus and Sea Lettuce : | |
Fillet of Turbot with a 'Risotto' of New Potatoes, Wild Asparagus and Sea Lettuce : | |
Whipped Ewes Milk Yoghurt with Wild Strawberries, Gariguettes, Frozen White Chocolate and Lemon Verbena Meringues: | |
Selection of Sorbets : | |
Cheese from the Trolley: | |
Sunday Lunch
| |
Three Courses: | £50 |
Starter | |
Chilled Courgette Soup with Crab, Basil and Parmesan: | |
Roast Quail with Peas, Iberian Ham and Mousserons : | |
Heritage Tomatoes with Goats Cheese, Green Tomato Juice and Herbs: | |
Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions: | |
Ceviche of Hand Dived Scallops with Kabu Turnips, Seaweed, Herb Oil and Frozen English Wasabi: | |
Flame Grilled Mackerel with Mackerel Tartare, Avocado and Shiso : | |
Mains | |
Roast Turbot with Fennel, Mousserons and Elderflower : | |
Featherblade of Belted Galloway Beef with Wild Garlic Puree, Pickled Walnuts and Bone Marrow: | |
Jowl, Shoulder and Cheek of Pork with Scorched Pear, Celeriac, Fresh and Dried Dandelion: | |
Portland Hogget with Dried Olives and an Aubergine Glazed in Black Sugar and Garlic: | |
Loin of Roe Deer with Red Vegetables and Leaves, Beetroot and Cherries: | |
Dessert | |
Brown Sugar Tart with Poached Grapes and Stem Ginger Ice Cream : | |
Olive Oil Panna Cotta with Wild Strawberries, White Chocolate Snow, Black Olive Caramel and Warm Citrus Beignet: | |
Pavé of Chocolate with Milk Pureé and Lovage Ice Cream : | |
Passion Fruit Soufflé with Sauternes Ice Cream: | |
Mille Feuille with Rhubarb, Vanilla Cream and Clementine Leaf Ice Cream : | |
Selection of Sorbets: | |
Dinner Menu
| |
Three Courses: | £80 |
Starters | |
Salad of Spring Vegetables with a Crisp Quail Egg, Lightly Smoked Cows Cheese and Herbs : | |
Flame Grilled Mackerel with Smoked Eel, Celtic Mustard and Radishes: | |
Ceviche of Hand Dived Scallops with Kabu Turnips and Frozen English Wasabi : | |
Steamed White Asparagus with Cured Duck, Parmesan and Morels Cooked in Earl Grey Tea : | |
Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions: | |
Roast Quail with Peas, Iberian Ham and Mousserons: | |
Mains | |
Native Lobster with Fennel, Mousserons and Elderflower: | |
Dover Sole with a Herb Milk Skin, Roast Cauliflower and Mussels: | |
Saddle of Berkshire Roe Buck with White Beetroot, Red Wine Lees and Smoked Bone Marrow : | |
Jowl and Cheek of Pork with Scorched Pear, Celeriac, Fresh and Dried Dandelion: | |
Portland Hogget with Wild Garlic, Dried Olives and an Aubergine Glazed in Black Sugar: | |
Roasted Breast and Confit Leg of Pigeon with Red Leaves and Vegetables, Foie Gras and Cherry Blossom: | |
Dessert | |
Parfait of Dried Flowers with Gariguette and Wild Strawberries, White Chocolate and Warm Tapioca with Vanilla : | |
Brown Sugar Tart with Poached Grapes and Stem Ginger Ice Cream: | |
Pavé of Chocolate with Milk Purée and Lovage Ice Cream : | |
Passion Fruit Soufflé with Sauternes Ice Cream: | |
Mille Feuille of Mango, Vanilla and Kaffir Lime : | |
Selection of Sorbets: | |
Cheese from the Trolley: | £7 |
Tasting
| |
Tasting Menu | |
Amuse Bouche: | |
Flame Grilled Mackerel with Avocado, Celtic Mustard and Shiso : | |
Salad of Heritage Tomatoes with Goat Cheese, Dried Olives and Green Tomato Juice: | |
Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions : | |
Roast Scallops with Fennel and Elderflower : | |
Pork Cheek with Peas, Ham and Liquorice : | |
Fillet of Roe Deer with Red Leaves and Vegetables, Cherries and Bone Marrow : | |
Pre-Dessert: | |
Whipped Ewes Milk Yoghurt with Wild Strawberries, Lemin Verbena Meringues and Warm Citrus Beignets: | |
Cheese: Supplement | £7 |
vegetarian Tasting Menu | |
Amuse Bouche: | |
Salad of Heritage Tomatoes with Goat Cheese, Dried Olives and Green Tomato Juice: | |
Broccoli with Natural Yoghurt, and Brown Butter with Indian Spices : | |
Steamed English Asparagus with Jersey Royals, Seaweed and Brassicas : | |
Curd of Hampshire Buffalo Milk with Cepe Consommé and Saint Nectaire on Toast: | |
Aubergine Glazed in Black Sugar and Garlic with Spinach Shiso: | |
New Season Mousserons Cooked in Earl Grey Tea with White Asparagus and Parmesan: | |
Pre-Dessert : | |
Whipped Ewes Milk Yoghurt with Wild Strawberries, Lemon Verbena Meringues and Warm Citrus Beignets : | |
Cheese : supplement | £7 |
Comentários