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Starters 


Heirloom tomatoes with gorgonzola dolce, land cress and Trequanda olive oil

 

Ox tongue salad with fresh peas, radishes, aged pecorino and salsa verde

 

Rare duck salad with choi sum, bean shoots and crispy lotus root

 

Citrus cured mackerel with sushi rice roll, pickled ginger and soy dressing


Beef carpaccio with wild rocket, aged balsamic vinegar and Trequanda olive oil


Roast quail with Moroccan spiced red rice and spinach cream


Sourdough panzanella with Selsey crab



   

 

 Main Courses


Pan-fried sea bass with golden samphire, bacon and spiced cockles

 

Spice crusted hake with raw shaved vegetables and tamarind broth


Barbary duck breast with chervil potatoes, roasted squash and duck scratchings

 

Best end of lamb cutlet with shoulder and potato cake and Marsala sauce

 

Maple glazed pork with Chinese cabbage and pad Thai noodles


Short rib of beef  with soubise, sauté potatoes, part-dried local tomatoes and baby leaves


 
 

Desserts 


Crème brûlée


Raspberry and frangipane tart 

 

Marsala baked peaches with mascarpone and amaretti biscuits

 

Bitter chocolate and caramel torte


Panna cotta with cherries


Eton mess