Sample Party Menu
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Sample Party Menu
Entrées
  • ‘Torchon’ of foie gras, kumquat purée, spiced salt & prune brioche
  • Marinated yellow fin tuna, charentais melon & salad of sweet pickled radish
  • Salad of English garden beetroot, heirloom tomatoes, whipped goats cheese
    & aged balsamic
  • Velouté of Violino pumpkin, crispy duck, spring onion & peanutswalnut vinaigrette & creamed Périgord goat cheese
Plats Principal
  • Risotto of wild mushrooms, mascarpone & aged parmesan
  • Fillets of John Dory, orange braised endive, cauliflower purée,
    curry oil & golden raisins
  • Fillet of Scotch beef, foie gras, peppered short rib, Swiss chard
    & red wine braised shallot (supplement £5)
  • Fillet of Balmoral venison, creamed Savoy cabbage, crosnes,
    Hachis parmentier & sauce Grand Veneur
Desserts
  • Liquorice pannacotta, tangerine jelly & brioche crouton
  • Valrhona chocolate palet, caramelised banana & milk purée
  • Lavender scented crème brûlée, warm blueberry & lemon madeleines
  • Selection of seasonal cheese by Maître affineur ‘J.Y.Bordier’
    (supplement £5)
£58 three courses

Head Chef André Garrett

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.

For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.
Sample Party Menu
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