Chef's Degustation
A seven course "Ultimate Indulgence"
by Martin James
Price with wine matches: 210 Price without wine matches 135
North Atlantic Scallops
Seared North Atlantic scallops with grapefruit panna cotta,
celeriac and truffle puree, truffle dressed greens and seeded bread crisps.
Canter Valley Duck Terrine
Terrine of confit duck leg, seared duck breast, beetroot jelly and pistachio
wrapped in Parma Ham.
Served with duck parfait, petit salad and a plum cream
Quail Spaghetti Cabonara
hand rolled spaghetti, braised quail, Marsala and Sicilian olives,
wrapped in Parma ham finished with quail yolk
Beef Wellington
200 day grain fed Angus Ribeye, wrapped in hand made puff pastry, served medium rare
with sautéed oyster mushrooms, roasted carrots and parsnips
on carrot and confit garlic puree and finished with a porcini cream
White Chocolate Semi Fredo
White chocolate and almond praline semi fredo with pistachio crumble.
Szechwan pepper jelly and fresh strawberries,
accompanied by homemade crème fraiche sorbet
* Menu items are subject to change.
Please allow a minimum of 3 hours.