A La Carte Menu

Menu

Tuna tartare

pickled beetroot and turnip, wasabi, honey and soy vinaigrette

Roasted Orkney scallops

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

Pan fried duck liver

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

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Brixham turbot

shellfish chowder, Autumn vegetables, oyster velouté, Exmoor caviar

Powderham Estate venison

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

Cornish sea bass

sarladaise potato, fennel, olive tapenade, bouillabaisse sauce

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Green apple

Granny Smith apple mousse, caramelised cox apple gel, green apple sorbet

41% Alunga chocolate mousse

passionfruit, milk chocolate Chantilly, passionfruit sorbet

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.