12 Course Tasting Menu
Puffed Air Bag
Filled with Manchego Cheese Foam, topped with Belotta Ham and Olive Oil Caviar.
Pea and Ham Soup
Clarified Iberico Ham Consomme, Frozen Garden Pea Shavings Scented with Mint.
Caprese Salad
Textures of Tomato, Buratta, and Basil Gel.
Mojito Granita
Sweetened Havana Rum with Mint, Frozen with Liquid Nitrogen.
‘Under The Sea’
Chargrilled Braised Octopus, Seared Scallops, Sea Kelp and Edible Sand.
Poached Salmon Gravadlax
43* poached Salmon, Pickled Mackerel, Cucumber Ribbons and dill foam.
Melon Caviar
Watermelon, Cantaloupe and Honeydew Pearls.
Seared Foie Gras and Caramelized Fig and Homemade Brioche
Ox Cheek Tortellini
Fizzy Grapes
Textures of Chocolate
To Finish
Petit Fours
Homemade Chocolate Pralines and Macarons
Mediterranean 6 Course Menu
1st Course
Buratta, Iberico Belotta Ham and Seasonal White Truffle Salad
2nd Course
Textures of Beetroot
3rd Course
Home Cherrywood Smoked Duck Breast,
Raspberry, Young Leaves and Parmesan Salad.
4th Course
Seared Scallops, with Minted Pea Puree,
Micro Rocket Leaves and Crisped Pancetta.
5th Course
Textures of Valrhone Chocolate
Petit Fours
Homemade Chocolate Pralines.
7 Course Menu
Amuse
Vine Ripened Plum Tomato Consommé,
Garden Pea Ravioli and Tomato Leather.
Starter
Foie Gras, Confit Duck Leg and Oak Smoked Duck Breast,
Rhubarb Gel and Toasted Homemade Brioche.
Fish Course
Halibut ‘Veronique’
Fizzy Grapes and Grape Fluid Gel.
To Cleanse
Watermelon Shavings and Mint.
Meat Course
Tenderloin of Kobe Beef, Filled with Braised Ox Cheek,
Onion Tart Tatin.
Pre Dessert
Fresh Raspberry Cheesecake.
Dessert
Assiette of Sorbets
Mandarin, Green Apple and Pineapple.
3 Course Menu
Starter
Seared Foie Gras, Broccoli Puree, Valrhona Aerated Chocolate Crisp and Gelled Coffee.
Main Course
Assiette of Seafood, Citrus Fruits and Cucumber.
Dessert
Lemon Cheesecake with Raspberry Pearls and Burnt Merringue.
3 Course Menu
Starter
Seared Yellow Fin Tuna with Beetroot and Quince.
Main Course
'Two Ways'
Lincolnshire Pork Belly Slow Braised, Tenderloin Wrapped in Scallops, Parsley Compressed Apple.
Dessert
Mint Infused Watermelon wiht Mixed Berries.
3 Course Menu
Starter
Home Smoked Haddock Risotto,
Crisped Quail Egg.
Main Course
Tenderloin of Kobe Beef,
72 hour Braised Ox Cheek Tortellini,
Roasted Garlic.
Dessert
Peach Melba.
Sauteed White Peach with Lavendar, Peach Froth.
