Taster Menu


Amuse

Crayfish Bisque

Starter

Terrine of Foie Gras, warm Confit of Duck Leg,
Pear and Raisin Chutney and Brioche Toast.

Fish

Tempura Fried Cod, Minted Pea Puree and Chips,
Smoked Tomato Ketchup and Balsamic Vinegar.

Granite

Lychee and Lime

Main Course

Fillet of Beef, Caramelised Shallots and Garlic.
Slow Braised Ox Cheek, Cauliflower and Vanilla Veloute,
Fondant Potatoes.   

Pre Dessert

Pink Champagne Jelly, Red Currant Compote and Sesame Praline.
Banana Fritter with Mango Mousse - Chocolate Parfait , Pistachio Sauce-

Savoury

Veal Kidney and Wild Mushroom Tartlet

Coffee and Truffles