Tasting Menus

Below are some of our more extravagant tasting menus created for previous clients. To get the best out of the experience we suggest you provide broad outlines of your likes/dislikes and then allow Ben and his team carte blanche to work their magic.

Menu 1 February 2010

Devonshire crab, grapefruit disc & coriander
Potato & black truffle foam
Black pudding croquette with apple mustard mayonnaise
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Yellow pepper caviar, rose vodka, apple & lime granita
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Lobster bisque with white cocoa bean & vanilla
Hand-dived king scallops, ceps, almond & white truffle cream
Roast John Dory, braised baby gem, smoked bacon gnocchi &garlic cream
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Braised Gloucestershire Old Spot belly, Serrano & Madeira broth, pickled baby turnips
Pan fried wood pigeon, parsnip purée, cassis sauce, coffee oil
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Tarragon jelly, Granny Smith sorbet
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Butternut squash cubes, coffee soil, mascarpone sorbet, toasted vanilla sunflower seeds
Morello cherry croquant, black cherry mousse, Amaretto jelly, white chocolate ganache
A selection of British cheese from The CheeseWorks
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Blackcurrant pâte de fruits
Salted caramel truffles
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Menu 2 November 2009

Celeriac Velouté, Chestnut & Shallot Cream, Granny Smith

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Signature Palate Cleanser

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Pan Fried John Dory, Braised Baby Gem,

Smoked Garlic Cream, Smoked Bacon Gnocchi

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Roast Loin of Rabbit, Porcini Risotto, Xeres Jelly, Pumpkin Purée, Confit Leg

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Trio of Desserts:

Chocolate Marquise, White Chocolate Emulsion, Fleur de Sel

Black Cherry Jelly, Toasted Coconut Cream

Almond Parfait, Saffron Foam, Pistachio & Cardamom Brittle

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Seasonal Petits Fours

Menu 3 October 2009 with wine recommendations

Cep tuiles filled with parmesan ice cream

Boquerones and olive paste

Champagne & Champagne cocktails

Lime granita, cucumber and gin syrup

Celeriac velouté, chestnut & shallot cream, diced granny smith

Pan fried scallops, baby leeks, hazelnut & white truffle dressing

Three Choirs - Bacchus

Scottish langoustine ravioli and langoustine bisque

Jean-Claude Bessin Chablis

Carpaccio of venison, lapsang souchong pickled apricot, radish, bergamot oil

La Casada - Sangiovese

Roast wood pigeon, parsnip purée, cassis sauce, coffee foam, winter greens

La Montessa - Rioja

Pan fried middle white pork fillet, Serrano infused sticky braised cheek, black pudding crumbs, baby turnips and apple brandy butter sauce

La Montessa - Rioja

Honey & thyme baked figs, honey & thyme tuiles, vanilla mascarpone cream

Royal Tokaji

Dark chocolate marquise, white chocolate emulsion, olive oil crumbs, sweet tapenade

15 Year Old Madeira

Bramble and 10 year Old Somerset cider brandy macaroons