Chef's Degustation

A seven course "Ultimate Indulgence"

by Martin James

Price with wine matches:  190         Price without wine matches    135

Canapé

Amuse Bouche

Cauliflower Glass

cauliflower and truffle custard topped with parmesan and cauliflower foam and
parmesan wafer finished with cauliflower ice cream

Scampi Bisque

Duck Liver Parfait

served with rhubarb puree, sauternes jelly, caramelised red onion and
pancetta brioche, finished with white truffle oil

Quail Spaghetti Cabonara

hand rolled spaghetti, braised quail, Marsala and Sicilian olives,
wrapped in Parma ham finished with quail yolk

Cleanser

Brisket of Angus Beef

braised brisket of beef on braised leek with confit carrots, carrot puree and horseradish butter,
seared veal fillet on pont neuf potatoes and fried quail egg

Sorbet

Chocolate, Hazelnut Sandwich

natural yoghurt and vanilla sorbet, glazed mandarins and banana fritters

Petits Fours

* Menu items are subject to change.