Winter menu 2016

Winter Menu 2016

Winter menu 2016

Our new Winter menu celebrates the best of British and offers a welcome warming glow whilst the temperature drops and the skies cloud over. Head Chef Eric Allouard has developed a menu that inspires you to cook some of the finest unique flavours available from the British countryside.

Goats Cheese Curd, Textures of beetroot, Basil pearls and Dried Black Olive

Goats Cheese Curd, Textures of beetroot, Basil pearls and Dried Black Olive

Our starter on the winter menu combines some of the best seasonal British produce available. A variety of sweet, earthy textures of beetroot and the smoky, woody ash flavor of St Maure goat’s cheese are brought together with aromatic basil infused tapioca pearls and the salty kick of black olive.

Mackerel Escabeche, Coriander Puree, Smoked Anchovy Mayonnaise and Crayfish oil

Mackerel Escabeche, Coriander Puree, Smoked Anchovy Mayonnaise and Crayfish oil

Our second dish celebrates the classic flavours of escabeche, the Mediterranean technique of preserving fish for the winter months, with an acidic marinade, usually vinegar. We have selected the finest mackerel from the cold, deep fresh waters of East Scotland and add a smoky twist with a smoked anchovy mayonnaise. A fresh zingy coriander puree and fresh crayfish create a perfect balance.

48 Hour Marinated Lamb Saddle, Glazed Baby Vegetables and Truffle Polenta Chips

48 Hour Marinated Lamb Saddle, Glazed Baby Vegetables and Truffle Polenta Chips

For our main course we have sourced the best lamb saddles from the garden county of Kent, marinated them for 48 hours and roasted them with parsley and garlic to develop a deliciously intense flavor. Roasted baby vegetables introduce a beautiful sweetness together with a sublime, smooth roast onion puree and polenta chips bring a welcome crispness.

Poached Forced Rhubarb, Salted Honeycomb, Sea Buckthorn Curd, Wholegrain Breton Biscuit and Lemon Thyme Ice Cream

Poached Forced Rhubarb, Salted Honeycomb, Sea Buckthorn Curd, Wholegrain Breton Biscuit and Lemon Thyme Ice Cream

Our dessert uses plump stalks of forced rhubarb, perfectly poached with pomegranate and vanilla to enhance the classic sweet and tart flavor. The unique flavor of the sea buckthorn berry is used to make a silky smooth curd giving perfect sharpness and acidity to the dish. The crunchy consistency of a wholegrain Breton biscuit and salted honeycomb are complemented by a fresh lemon thyme ice cream.