Dinner Menu

Monday - Saturday
3 courses: £48.75

To Start

Summer Soup

Pressing of Telmara Duck & Agen Prunes

pickled cucumber, confit duck scotch egg

Smoked Eel & Priors Hall Farm Pork Belly

jelly & puree of apple, cider vinaigrette, celery cress

Muscovado Sugar Cured Loch Duart Salmon

textures of fennel, confit lemon, muscovado emulsion

Devon Crab with Brown Shrimp

avocado puree, creme fraiche

Six Freshley Shucked Mersea Island Oysters

traditional accompliaments

To Follow

Halibut Roasted in Ras al Hanout

spiced cauliflower, crisp onions, golden sultanas

Pan Roasted Skate with Crispy Cockles 

beetroot, caperberries, lemon verbena butter

Aged Fillet of Ballindalloch Castle Farm Beef

braised blade of beef, gorgonzola & potato terrine, puree of ceps, red wine & shallot jus

Royal Dornach Lamb

lamb sweetbreads, crispy tongue and baby leeks

Poached and Roasted Priors Hall Farm Pork Fillet

butternut & ham hock fritters, toasted pinenut froth

Cocoa Nib Roasted Bigods Farm Venison

spiced red cabbage, celeriac puree, celery salted walnuts

Roast Squab Pigeon & Wood Pigeon Samosa

puy lentils, turnip fondant, pan juices

To Finish

"Opera"

mascarpone sorbet, amaretti biscuit, coffee froth

Starr Home Churned Ice Creams & Fruit Sorbets

Licourice Poached Pear

blackberry sorbet, blackberry jelly, warm blackberries 

Vanilla Bean Creme Brulee

Dark Chocolate & Honeycomb  Bombe

griottine  cherries

Vanilla Parfait & Toasted Bread Praline

raspberries, peach sorbet

British & French Farmhouse Cheeses from the Trolley

homemade chutney