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All menus are written to accommodate our guests’ food preferences. Final price will depend on the agreed menu and number of guests.
Starters
Tian of Padstow crab, brown shrimp and avocado and with a gribiche dressing
Seared scallops with textures of cauliflower
Chicken terrine with brandied raisins, truffled mayo, pickled mushrooms and crispy chicken skin
Torched mackerel with celeriac remoulade and pickled cucumber
Asparagus with burnt butter hollandaise with a sourdough bacon crumb
MAINS
Saddle of lamb with fig and red pepper puree, lamb stuffed onion, dolma, hortas and lamb sauce
Fillet of beef with potato rosti, shallots, sticky beef and a red wine sauce
Grilled Padstow lobster with butternut, baby spinach, fig, feta and pomegranate molasses
Venison loin with celeriac purée, parmentier potatoes, kale, roast beetroot and venison jus
Sea bass with roast fennel puree, shaved fennel salad and a crab vierge
DESSERTS
Dark chocolate delice with creme fraiche sorbet
Mango and passionfruit ‘cheesecake’ with sorbet, curd, salsa and a honeyed oat crumb
Award-winning sticky toffee pudding with butterscotch sauce and clotted cream
Creme brulee with textures of rhubarb and shortbread crumb
Apple tarte tatin with quince ice cream
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