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Winter Bistro

Menu by Chef Matt W

Twice-Baked Triple Cheese Souffle. Grueyre, Comte, Cheddar, Apple And Walnut Salad.

Salt Baked Beetroot, Whipped Feta, Apple, Pickled Celery, Hazlenuts, Frisee, Citrus Dressing

Duck Liver Parfait, Goose Fat Brioche Toast, Crispy Duck Leg Wonton Tartlet, Cherry Jam, Pickled Cherries

Charcutiere Platter, Coppa, San Danielle, Saucisson, Pruscuitto, Cornichons, Marinated Olives, Chutney, Warm Baguette, Bacon & Parsley Butter

Ratatouille Galette, Goats Curd, Black Olive Tapenade, Aubergine Caviar,

Lobster Cocktail, Marie Rose Sauce, Lobster Claw, Mediterannean Red Prawns, Picked Devon Crab, Avocado, Lemon Dressing, Frisee, Garlic Toasts

Moules Provencal - Mussels, Fresh Tomatoes, White Wine, Saucisson, Garlic Toasts

Ham Hock Terrine, Piccallili, Celeriac Remoulade, Sourdough Toast

Tomato & Basil Tarte Tatin, Tomato Chutney, Black Olive Tapenade, Ricotta, Parmesan Crisp

Cornish Oysters, Pickled Shallot, Roasted Red Pepper, Green Chilli, Citrus & Champagne Vinaigrette

Bouillabaise - Pan Fried Red Mullet, Gurnard, Stone Bass, Mussels, Saffron Potatoes, Fennel, Rouille, Garlic Toasts

Flat Iron Steak, Whipped Roquefort, Braised Leek Stuffed With Caramelised Onions, Bone Marrow & Stilton, Marinated Winter Tomatoes, Pickled Shallot, Pomme Anna, Crispy Leeks, Bordelaise Sauce

Supreme Of Chicken, Morel Chicken Sauce, Pomme Anna Potatoes, Wild Mushrooms & Cavalo Nero, Tenderstem Broccoli

Beef Bourguignon Stew, Pomme Puree, Roasted Cep Mushroom, Honey Glazed Carrots, Kalettes, Russian Kale, Chervil

Sole Meuniere - Dover Sole, Brown Butter, Capers, Lemon, Parsley, Crushed Garlic Potatoes, Spinach, Fine Beans

Roasted Gressingham Duck Breast, Duck Fat Hash Brown, Crispy Duck Leg, Labneh Gel, Salt Bake Beetroot, Artichoke & Truffle Puree, Pickled Blackberries, Turnips In Aged Sirloin Fat, Cavalo Nero, Licorice & Blackberry Duck Sauce, Fresh Truffle

Red Pepper & Roasted San Marzano Tomato Risotto, Buratta, Parmesan Crisp, Garlic & Thyme Crouton, Burnt Red Peppers, Basil Oil, Parmesan

24 Hour Slow Cooked Pork Belly, Celeriac Puree, Apple Cider Gel, Potato Fondant, Puffed Pork Scratching, Garlic Buttered Greens, Aspall Cider Pork Sauce, Granny Smith Apple

70% Dark Chocolate Torte, Cherries, Vanilla Chantily

Tarte Au Citron - Lemon Tart, Brulee, Raspberries, Creme Fraiche

Chocolate, Coffee And Chilli Fondant, Honeycomb Ice Cream, Raspberries

Damson Plum Frangipane Cake, Roasted Plum Jam, Meadowsweet Vanilla Custard

Custard Tart, Macerated Strawberries, Basil & Praline Chantilly Cream