Private Dining & Party Menu

Menu 1 (please choose 2 options from each course)

Starters
Cured Salmon, Asparagus Pannacotta, Beetroot Jelly
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Red Mullet, Gazpacho, Aubergine Caviar, Manchego
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Ham Hock Terrine, Caramelised Apple Puree, Pickled Fennel, Sage and Poppy Seed Shortbread
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Smoked Chicken Caesar Salad

Mains
Pork Belly, Loin, Sausage. Cabbage Ball, Confit Shallots, Potato Galette, Mustard Cream
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Creedy Duck Breast, Duck Leg Pithier, Potato Pavé Honey Glazed Carrots, Swiss Chard, Madeira Sauce
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Brixham Cod, Saag Aloo , Textures of Celeriac, Curry Sauce, Coriander Raita
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Sea Bream, Broad Beans, Courgette Ribbons, Warm Potato Salad, Hollandaise

Desserts
Rum Baba, Coconut and Chili Ice, Lime Ice Cream
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Nynehead Strawberry and Vanilla Tart, Raspberry Sorbet
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Lavender Buttermilk Set Custard, Poached Rhubarb, Rhubarb Gel, Ginger Soil
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White Chocolate Parfait, Croquant, Banana Sorbet

Extra Courses
Cheese Course

Menu 2 (please choose 2 options from each course)

Starters
White Crab. Avocado, Cucumber and Mint Granita, Quinoa Tuilé
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Pan Fried Scallops, Pea Puree, Crispy Pancetta Shellfish Cream
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Duck and Pistachio Croquettes, Mange Touté Watermelon, Grapefruit Curd
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Twice Baked Somerset Blue Soufflé, Pear, Candied Walnuts, Bacon Crumb, Red Wine Syrup

Mains
Halibut, Langoustine Fritter Basil Mash, Asparagus, Confit Peppers, Tomato Butter Sauce
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Sirloin Steak, Rosti Potato, Baby Vegetables, Port Sauce,
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Monkfish, Sweet Potato Puree, Pak Choi, Shitake Mushrooms, Homemade Hoisin Sauce
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Lamb Rump, Flavours of Greece ( Feta, Tomato, Olive, Artichoke)

Desserts
Dark Chocolate Delicé Star Anise Marshmallow Ice Cream, Cherries
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Baked Peach Alaska
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Mango Cheesecake, Lychee Sorbet, Passion Fruit Cigar
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Apple Bavarois, Caramel Ice Cream, Raisin and Cinnamon Granola

Extra Courses
Cheese Course

Taster Menu
Minimum 6 person, Maximum 20 person
Chilled Strawberry, Mint and Vodka Soup
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Chicken and, Tarragon Sausage, Wild Mushroom Ketchup
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Lobster Tortellini, Fennel Puree, Saffron Cream, Lobster Oil
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Rhubarb Sorbet, Ginger Syrup
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Tournedos Rossini, Truffle Sauce
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Assiette of Blackberry

Vegetarian Menu
Starters
Goats Cheese and Confit Tomato Tart, Rocket and Pesto
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Warm Aspargus, Poached Egg and Hollandaise
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Sweet Potato and Pea Samosa, Butternut Squash and Spinach Curry
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Beet Root Served 3 Ways (Smoked, Jelly, Mousse)

Mains
Ratatouille Pithivier , Swiss Chard, Confit Shallots, Garlic Butter Sauce,
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Black Bean Balls, Moroccan Sauce, Couscous
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Wild Mushroom, Leek and Thyme Tartlet, Caramelised Vegetables
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Cauliflower and Chickpea Fricasse, Herb Gnocchi

Extra Courses
Cheese Course