A La Carte Menu

Menu

Confit Loch Duart salmon

honey and soy vinaigrette, compressed cucumber, wasabi yoghurt, salmon jelly

Roasted Lyme Bay scallop

caramelised cauliflower, raisin and white truffle, lemon thyme, cumin velouté

Pan fried duck liver

confit orange purée, braised chicory, orange and anis scented jus

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Braised turbot

Jerusalem artichoke, leek, morels, truffle and chive butter sauce

Cornish seabass

parsnip and vanilla purée, pak choi, chicken and vanilla jus

Powderham Estate venison

chestnut and fig, braised red cabbage, glazed salsify, red wine and jasmine sauce

***

Spiced Williams pear

vanilla and pear sorbet

Jivara chocolate mousse

cardamom vanilla bavarois, passion fruit gel, vanilla passion fruit parfait

Pistachio soufflé

pistachio ice cream

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Selection of British cheeses

quince jelly

and to be enjoyed as an additional course 25.00 pounds

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Coffee and Petit Fours

Please note that this is a sample menu.

Prices per person – a discretionary service charge of 12.5% will be added to all food and beverages. Please note, this is a sample menu and is subject to change depending on seasonality.