Plated Dining

To Start

Truffled chicken parfait, pickled British veg, sourdough

 

G&T salmon, sourdough, rocket, avocado cream F

 

Roast parsnip velouté, with girolles and thyme Vg, Df

 

Heritage tomato, burrata, walnut pesto, mini greens V (can be made with vegan cheese)

 

Shitake, oyster and chestnut mushrooms, celeriac puree, celeriac toffee, kale, mushroom ketchup Vg, Gf

Main Event

Rump steak (medium), beef bon bon, leek confit, potato gratin, chimichurri

 

Pork belly, fennel seed, pomme puree, Jam Shed reduction, Chinese mushrooms, pak choi, parmienter potatoes

 

Rolled herb lamb, fondant potato, Strawberry Hill honey snips & carrots, salsa verde

 

Haricot falafel, harissa carrots, roast fennel, puy lentils (Vg Gf)

To Finish

Pear frangipane, vanilla cream, berries V

 

Chocolate tort, raspberry compote, strawberry V

 

Lemon & Berry meringue, Chantilly cream V

 

Chocolate & orange torte, candy orange peel, berries Vg, Gf

F - Fish         V - Vegetarian          Vg - Vegan           Df - Dairy Free            Gf - Gluten Free