SAMPLE FEAST MENU - March
HG rhubarb and anise fizz & Firepit canapés
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Barbecued hispi cabbage, bonito, peanut chilli crisp, kewpie mayo
Seaweed-cured cod, burnt pepper salsa, fennel fronds
Smoked chicken wild garlic kyivs, pine nut tahini
Wild duck, HG rhubarb ketchup, beets and broccoli
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Burnt Basque cheesecake, Axminster cider apples and star anise
SAMPLE VEGETARIAN FEAST MENU - October
Warm Buttered Rum & Firepit canapés
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Salt roast carrot, yeast, celeriac and chestnut
Grilled cep with truffled parsnip crisps
Delica squash and pearl barley arancini with sprout tops
Fried paneer, crisp potato and beetroot raita
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Burnt Miso cream, walnut brittle and High Grange apples
SAMPLE PRIVATE DINING MENU - October
Chicken parfait, cock scratchings
Lobster and gruyere tartlet
Smoked ‘ma po’ aubergine skewers
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Trinity Hill mushrooms with Wiltshire truffles
Lyme Bay sea bass, Thai lobster curry sauce, crab bon bon
Ex-dairy fillet, salt-baked celeriac puree, duck fat confit potato, roast shallot, sprout tops, gravy
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Salted chocolate tart, pistachio brittle, vanilla mascarpone
Coffee & petit fours
SAMPLE MENU “FAMILY STYLE” - July
Blue cheese and pine nut tartlets with pickled cherries
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Pit-Baked celeriac, Dalwood asparagus, guanciale and whipped hollandaise with wild garlic oil
Fire-pit crumpets, char-grilled King oyster mushrooms and pickled enokis
Pork loin, crackling, rhubarb and sweet cicely
Smoked short ribs, glazed carrots, leek hearts, bone marrow mash and Pedro Jimenez gravy
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Blackcurrant mousse, pistachio cake and blackcurrant ripple ice cream
SAMPLE WEDDING MENU
Tiger prawn, cumin, seaweed and sichuan pepper
Confit chicken, saffron aioli
Whipped goat’s cheese burnt tomato salsa
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Lyme Bay scallop, spiced celeriac puree, crispy shallots,
apple, hazelnuts
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Fire-cooked spiced lamb -slow smoked and pulled shoulder, butterflied pink roast legs and crispy breast
Skillet-baked hake in tahini and walnut sauce
Chicken tagine with olives and preserved lemons
Jewelled Iranian rice
Labneh with tarragon
Grilled aubergines with yogurt and pomegranate
Hummous
Lebanese flat breads
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Spiced pears, rose chantilly cream, pistachio praline