Example Menus

These menus are served as a tasting experience. Guests are not required to choose dishes but instead get to sample the whole menu.

Summer

    • Parmesan Wafer with Thinly Sliced Beef Fillet

    • Rocket and Garlic Miso

    • Black Sesame, Hazelnut and Apple Trout Tartar Taco with Greengage

    • Crown Prince Squash Fritter with Romesco Sauce, and Buffalo Mozzarella

    • Sharing Platters of Warm Confit Hampshire Tomatoes, Herby Sheep’s Curd, Bacon Crumb with Epis Bread

    • A selection of Compound Butters: Fig Honey and Walnut, Tarragon and Pink Peppercorn, Maitre d’Hotel, Smoked Black Garlic, Sun-Dried Tomato

    • Seared Trout with Basil Oil and Sauce Vierge. Braised Fennel and Chard with Coco Beans and Griddled Squash

    • Tomato Elixir with Parmesan Foam

    • Slow Roasted Bere Mill Lamb Shoulder and Feta ‘Cigar’ on a Warm Carrot, Squash and Chickpea Hummus

    • Sous Vide Bere Mill Lamb Rump with Smoked Aubergine Caponata in Courgette Involtini. Potato Pave, Chanterelles

    • Sorrel Sorbet

    • Cheese, Fig Chutney and Socca Bread

    • Blackberry and Apple Honey Syllabub with

    • Honeycomb Tuille

    • Lemon Verbena and Autumn Raspberry Bavarois

    • Fresh Mint Tea, Coffee and Dark Chocolate Nibble

Autumn

    • Caramelised Onion Tarte Tatin with Sheep’s Cheese, Balsamic and Thyme

    • Autumn Squash Fritter with Garlicky Carrot Top Labneh, Trout Tartare and Chilli Apple Jam

    • Parmesan Cones with Lightly Seared Beef Fillet, Rocket and Garlic Cream

    • Fougasse Bread with Compound Butters: Smoked Black Garlic, Fig, Honey and Walnut, Umami, Blue Cheese, Paprika and Chipotle

    • Alongside: Sharing Platters of Warm Confit Squash, Charred Roscoff Onion, Toasted Walnuts, Herby Ricotta and Sherry Soaked Raisins

    • Ballottine of Mosaic Trout. Ferment Butter Sauce, Pickled Salsify, Puffed Red Rice and Purslane

    • Kabocha Squash Cappuccino with

    • Parmesan Foam and Cep

    • Slow Cooked Bere Mill Lamb Shoulder with Carrot and Cumin Veloute, Vanilla Pomme Purée, Kale Crisps, Glazed Parsnips and a Charmoula Oil

    • Porcini Doughnut with Sous Vide Bere Mill Beef Fillet and Buttery Cavelo Nero

    • Fig Leaf Sorbet

    • Cheese, Quince and Gougeres

    • Chocolate Mousse Gateau with Tonka Ganache

    • Honeyed Apple Diplomat with Sweet Woodruff and Toffee Sauce

    • Fresh Mint Tea, Coffee and Dark Chocolate Nibble

Winter

    • Caramelised Onion Tarte Tatin with Sheep’s Cheese, Balsamic and Thyme

    • Autumn Squash Fritter with Garlicky Carrot Top Labneh, Trout Tartare and Chilli Apple Jam

    • Parmesan Cones with Lightly Seared Beef Fillet, Rocket and Garlic Cream

    • Fougasse Bread with Compound Butters: Smoked Black Garlic, Fig, Honey and Walnut, Umami, Blue Cheese, Paprika and Chipotle

    • Alongside: Sharing Platters of Warm Confit Squash, Charred Roscoff Onion, Toasted Walnuts, Herby Ricotta and Sherry Soaked Raisins

    • Ballottine of Mosaic Trout. Ferment Butter Sauce, Pickled Salsify and Red Rice

    • Kabocha Squash Cappuccino with Parmesan Foam and Cep Powder

    • Slow Cooked Bere Mill Lamb Shoulder with Carrot and Cumin Veloute, Vanilla Pomme Purée, Kale Crisps, Glazed Parsnips and a Charmoula Oil

    • Porcini Doughnut with Sous Vide Bere Mill Beef Fillet and Buttery Cavelo Nero

    • Fig Leaf Sorbet

    • Cheese, Quince and Gougeres

    • Chocolate Mousse Gateau with Tonka Ganache

    • Honeyed Apple Diplomat with Sweet Woodruff Toffee Sauce

    • Fresh Mint Tea, Coffee and Dark Chocolate Nibble