Menu Prestige

Starters

White bean & truffle cappuccino, mushroom brioche

Seared Scottish scallops, pumpkin purée, wild chicory, smoked bacon,

maple vinaigrette & pomegranate

Cured Loch Duart salmon, Cornish crab, avocado cream & Royal Baccari caviar

Terrine of foie gras, semi dried fig, spiced salt & toasted brioche

Salad of salsify & carrots, beetroot & whipped goat cheese

Duck & date consommé, beetroot & foie gras

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.

Menu du Jour

Tortellini of pumpkin, chestnut & aged parmesan

Cured Loch Duart salmon, Cornish crab, avocado cream & lemon dressing

Chestnut velouté, celeriac, cardamom & mushroom brioche

“Pot au feu” of corn-fed chicken

Roasted seabream, crab & spring onion pomme écrasée,

brown shrimps & chive beurre blanc

Pumpkin risotto, sage & mozzarella

Mascarpone cheesecake, blood orange jelly

Hot chocolate fondant, salted caramel, praline ice cream & hazelnut

Selection of seasonal cheese

2 courses at £19.50
3 courses at £25
3 courses, half a bottle of wine, water and coffee at £39.50

Head Chef André Garrett MCA

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager
who will advise on the ingredients used within this menu
 Main Courses

Braised turbot, lobster mousseline,

celeriac écrasée, trompette & light shellfish jus

South Coast John Dory, orange braised endive, cauliflower purée,

curry oil & golden raisins

Pithivier of farmhouse goat’s cheese, swiss chard, tomato & black olive dressing

Chateaubriand of Scotch beef, pommes fondant, cipollini onions

& Madeira jus, for two persons (supplement £10)

Loin of Balmoral venison, creamed Savoy cabbage, crosnes,

sauce Grand Veneur & Hachis parmentier

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.

Menu du Jour

Tortellini of pumpkin, chestnut & aged parmesan

Cured Loch Duart salmon, Cornish crab, avocado cream & lemon dressing

Chestnut velouté, celeriac, cardamom & mushroom brioche

“Pot au feu” of corn-fed chicken

Roasted seabream, crab & spring onion pomme écrasée,

brown shrimps & chive beurre blanc

Pumpkin risotto, sage & mozzarella

Mascarpone cheesecake, blood orange jelly

Hot chocolate fondant, salted caramel, praline ice cream & hazelnut

Selection of seasonal cheese

2 courses at £19.50
3 courses at £25
3 courses, half a bottle of wine, water and coffee at £39.50

Head Chef André Garrett MCA

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager
who will advise on the ingredients used within this menu
 Spiced pigeon, swede and carrot écrasée,
foie gras boudin, macaroni gratin & roasting jus

£58 three courses

Head Chef André Garrett MCA

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.

Menu du Jour

Tortellini of pumpkin, chestnut & aged parmesan

Cured Loch Duart salmon, Cornish crab, avocado cream & lemon dressing

Chestnut velouté, celeriac, cardamom & mushroom brioche

“Pot au feu” of corn-fed chicken

Roasted seabream, crab & spring onion pomme écrasée,

brown shrimps & chive beurre blanc

Pumpkin risotto, sage & mozzarella

Mascarpone cheesecake, blood orange jelly

Hot chocolate fondant, salted caramel, praline ice cream & hazelnut

Selection of seasonal cheese

2 courses at £19.50
3 courses at £25
3 courses, half a bottle of wine, water and coffee at £39.50

Head Chef André Garrett MCA

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager
who will advise on the ingredients used within this menu