Our Dining Selection is not to be missed!

Amuse Bouche

Sea urchin mignonette served over crushed ice

Boudin of foie gras, pistachio and corn fed chicken poached salsify

Shots of wild mushroom concentrate finished with clotted cream and sorrel foam

Ricotta and micro basil blini topped with a beignet of sage and tapenade

Starters

Potted ham hock terrine with our homemade piccalilli, roasted baby tomatoes and Secrettes farm watercress

Roasted butternut squash soup served with pan fried king prawns, Thai foam and coconut cream

Lobster samosa, asparagus puree, stone crab salad, aromatic dressing and tangy apple sorbet

Trio of tortellini’s – Beet, goat’s cheese, rocket and pine nut – Lemon, vanilla, sorrel and fennel – Spinach, wild mushroom and tarragon – Chefs Signature Dish

Mains

Fillet of Surrey beef, rosti potato, wilted greens, celeriac puree, balsamic roasted tomatoes and classic red wine sauce – Chefs Signature Dish

Rolled fillet of sea bass stuffed with hand dived scallops and baby spinach served on pomme Anna with a vanilla and vermouth cream

Risotto of ceps with spring onions, truffle oil, micro herbs and parmesan biscuit

Roasted rack of Surrey lamb, with dauphinoise potatoes, pea puree, broad beans and classic lamb sauce

To Finish

Trio of chocolate mousses – dark chocolate with a hint of spice, milk chocolate with orange and white chocolate with cardomen

Lemon infused meringues with marinated strawberries and black pepper and sesame tuiles

Fig tart tatin with a brunt orange syrup and set honey infused cream

Dark chocolate mille feuille with poached pears and dark palm sugar syrup