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Each of our menus have been carefully and passionately designed, tried and tested, to bring a wonderfully pleasing combination of flavours, colours and textures to the plate. Every dish has been created to be abundantly pleasing to both the palate and the eye, served by our chefs with as much finesse as was put into their preparation.
OUR MENUS
THE CLASSIC
STARTER
Wild mushroom pasta served with a variety of fresh wild mushrooms, parmesan crisps and truffle oil.
MAIN COURSE
Black Angus beef fillet served with Robuchon mash, root vegetables, finished with a red wine jus.
DESSERT
Traditional vanilla pod crème brûlée served with walnuts, seasonal berries and lemon.
THE DELIGHT
STARTER
Gem lettuce hearts served with aged Grana Padano, olive tapenade and bacon crumble, topped with herb salad.
MAIN COURSE
Pan roasted chicken breasts served with cannellini & leek cassoulet, crispy leeks and chicken velouté
DESSERT
Hazelnut Tiramisu served with coffee mascarpone mousse and toasted hazelnuts, finished with Terbodore espresso
THE GOURMAND
STARTER
Leek, asparagus and pea risotto served with black pepper, goats cheese, basil & lime oil.
MAIN COURSE
Line fish served with poached African carrots, carrot pureé, pickled onions, chives & roe beurre blanc.
DESSERT
"Eton Mess" served with macerated berries, berry & pistachio crumble, whipped Chantilly cream and elderflower meringue.
THE SAGE
STARTER
"Bread & Butter" served with duck parfait, Dukkah, aged balsamic and olive oil.
MAIN COURSE
Rack of lamb served with hummus, artichoke, parmesan, Nocellara olives and crispy chickpeas, finished with a rosemary lamb jus.
DESSERT
Apple "Mille Feuille" served with pain d'èpices crumble and vanilla bean ice cream, finished with a butterscotch crème anglaise
THE VENTURE
STARTER
Deux Fois - Beef tartare served with roasted bone marrow gnocchi, parsley and Lyonnaise potatoes.
MAIN COURSE
"Wagyu" beef sirloin served with a potato croquette, pea purée, pea and mint mash, mangetout, finished with a beef jus.
DESSERT
Chocolate caramel "gypsy" tart served with salted caramel and gypsy ice cream, topped with Maldon salt.
THE INDULGE
FIRST COURSE
Chilled tomato gazpacho served with heirloom tomatoes, baby cucumber, micro basil salad, mustard and crispy onion flakes.
SECOND COURSE
Potato beignet served with french onion, Emmental crisps, onion and bacon marmalade.
ENTRÉE
Porchetta served with apple jam, pork crackling and apple cider mustard jus.
Seasonal palate cleanser
A BREATH -
MAIN COURSE
5 Spiced duck breast served with butternut purée, garden vegetables and a duck l'orange spiced sauce
DESSERT
Dark chocolate crémeux served with cocoa snaps, banana purée, banana brûlée and a chocolate granola crumble.
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