A La Carte Menu

Menu

Exeter’s crab

crab jelly and custard, Oscietra caviar

Roasted Lyme Bay scallops

red pepper purée, confit lemon, Exmoor caviar, chorizo foam

Terrine of duck liver

damson and elderberry, orchard plum, candied hazelnuts, Sauternes jelly

***

Cornish turbot

confit lemon, poached mussels, seaweed potato, caviar and chive butter sauce

Yorkshire grouse

summer berries, celeriac purée, roasted foie gras, grouse red wine jus

Fillet of Somerset veal

pea purée, tomato fondue, braised lettuce, sherry velouté

***

Cherry and vanilla bavarois

 cherry sorbet

Jivara chocolate mousse

malt crisp, passionfruit sorbet

Pistachio soufflé

pistachio ice cream

***

Selection of British cheeses

quince jelly

and to be enjoyed as an additional course 25.00 pounds

***

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.