Anda di halaman 1dari 2

Chefs menu

Broad bean velout, salt pollock, lemon yoghurt


~
Marinated yellow fin tuna, Iberico ham, avocado pure
~
Foie gras and smoked duck,
rhubarb, pain depice, Sauternes gel
~
Dumpling of lobster, tiger prawn and salmon,
lemon grass broth
~
Pigeon breast, consomm, wild garlic and pt en crote
~
Banana and salt caramel sundae
~
Chocolate profitroles, ginger ice cream



Seven courses 75.00

Additional cheese course optional

Tte de Moine, apple & Calvados jelly
Served table side 7.00 supplement


Chefs menu with Unusual wine pairings 125.00
Tokaji Furmint, MAD, 2012, Hungary
Carignan Reserva, Vinedo Silvestre, Villalobos, 2012, Chile
Tariquet, Premires Grives, 2012 France
Marsanne, Louis Cheze, 2012, France
Areni Noir, Karasi, Zorah, 2011, Armenia
Birbt Brachetto, Angelo Negro, 2013, Italy
Marsala Superiore Dolce, Vito Curatolo Arini, Italy

Chefs menu with Prestige wine pairings 165.00
Besserat de Bellefon Cuve des Moines Blanc de Blancs NV, France
Bandol, Chteau de Pibarnon ros, 2012, France
Peller Estates, Ice Cuve, NV, Canada
Cervaro della Sala, Antinori, 2011, Italy
Pauillac, Les Tourelles de Longueville, Ch Pichon-Longueville-Baron, 2007, France
Tokaji Edes Szamorodni, Disznoko, 2008, Hungary
Dows Quinta do Bomfim, 2001, Portugal





maze sushi platter
Mixed selection from the sushi bar 14.00



Arctic king crab, braised octopus, brown crab pure 14.00



Marinated yellow fin tuna, Iberico ham, avocado pure 14.50



Sea trout tartare, pickled beetroot, dill,
citrus vinaigrette 10.00



Beef fillet tataki, wakame seaweed,
pickled onion and ginger, toasted crumbs 16.50



Foie gras and smoked duck,
rhubarb, pain depice, Sauternes gel 14.50



Crispy chicken thigh, charred baby gem,
turnip, lettuce mayonnaise 13.00











Brill, brown shrimps, lemon, salsify,
horseradish sauce 15.50


Scottish hand - dived scallops, crushed peas,
lime leaf velout 14.50



Dumpling of lobster, tiger prawns and salmon,
lemon grass broth 14.50



Duck breast, steamed bun, sweet corn,
fried onions and miso 16.50



Pigeon breast, consomm, wild garlic
and pt en crote 17.50




Cannon of lamb, belly, cauliflower and spiced lentils 18.50



Braised veal shin, sweetbread, carrots and kale 17.50







A cover charge of 2.00 per head will apply in the dining room only. All prices are inclusive of VAT
A 12.5% discretionary service charge will be added to your final bill

Anda mungkin juga menyukai