Menu Du Jour
Chef’s Appetiser
PIG
Jellied pig’s head terrine, sauce gribiche, parsley puree and crispy pig’s ear
SALMON
Home cured gravadlax, sweet – pickled cucumber, gin and tonic sorbet, rye melba toast
ASPARAGUS
Asparagus and marinated tomato salad, pesto dressing, tapenade and aioli
LAMB
Roast spring lamb chump, rosti potato, confit cherry tomatoes and minted fresh peas
PORK
Crispy pork belly, sage gnocchi, spring cabbage, caramelised apple, pork jus
SEA BREAM
Sea bream fillet, tomato cous cous, pan fried artichokes, sauce vierge and fennel salad
CHEF’S PRE DESSERT
STRAWBERRY
Lemon sable, fresh strawberries, vanilla oil, strawberry sorbet
CARAMEL
Lightly salted nut caramel, bitter chocolate sorbet, cumin foam
CHEESE
A selection of 3 cheeses from the trolley
3 COURSE LUNCH £24 2 COURSE LUNCH £20
»Sample Only«