Gourmand
Head Sommelier Stephen Nisbet carefully chooses the selection of wines for the gourmand menu to compliment each course as the kitchens' repertoire evolves throughout the year. Expect a mixture of familiar names and flavours completely new to your ears and taste buds
CHEF'S APPETISER
SALMON
HOT SMOKED ORGANIC SALMON,
HOT SMOKED ORGANIC SALMON,
PICKLED CUCUMBER & ASPARAGUS SALAD
DUCK
TERRINE OF DUCK LIVER, CANDIED HAZELNUTS,
CHERRIES & SALTED CARAMEL JELLY
TERRINE OF DUCK LIVER, CANDIED HAZELNUTS,
CHERRIES & SALTED CARAMEL JELLY
SEABASS
FILLET OF SEABASS, PAN FRIED SCALLOP
FENNEL & ORANGE SALAD, SAUCE VIERGE
FILLET OF SEABASS, PAN FRIED SCALLOP
FENNEL & ORANGE SALAD, SAUCE VIERGE
LAMB
LOIN OF LAMB, BLACK OLIVE CRUST
& BASIL POMME PURÉE
& BASIL POMME PURÉE
CHEESE
£9.50 SUPPLEMENT
A SELECTION OF BRITISH & FRENCH CHEESES
A SELECTION OF BRITISH & FRENCH CHEESES
CHEF’S PRE DESSERT
CHOCOLATE
MANJARI CHOCOLATE TART,
CONFIT PASSION FRUIT & COCONUT SORBET
SPECIALITY GOURMAND WITHOUT WINE
£69 PER PERSON
SPECIALITY GOURMAND MENU WITH BY THE GLASS
£115 PER PERSON
A discretionary service charge of 12.5% will be added to your bill
Last updated
24th June 2010
24th June 2010
Sample only, subject to change.
We are pleased to accommodate any special or dietary requests.
