The Restaurant Menu

Starters

Balsamic Marinated Beetroots (GF)(VE)

horseradish, cashew nuts, soil, shimeji

£21.00

‍

Scallop Ceviche (GF)

green mango, Szechuan, chives

‍£26.00

‍

Challans Quail

smoked duck, parsnip, blackberry

£26.00

‍

Lobster & Sea Urchin Raviolo

quince, squid, spiced shellfish broth

£29.00

‍

Isle of Wight Tomatoes (V)

burrata, gazpacho, marjoram

£24.00

‍

Globe Artichoke

cockles, watercress, tarragon

£19.00

‍

Main course

Poached Cornish Halibut (GF)

cauliflower, smoked chicken, samphire

£36.00

‍

Rhug Estate Rack of Lamb (GF)

lamb shoulder, courgette, aubergine

£46.00

‍

Caramelised Celeriac (GF) (VE)

tamarind, girolles, chestnut

£28.00

‍

BBQ Monkfish

grilled avocado, basil, Tosazu vinegar

£40.00

‍

Roasted Challans Duck Breast (GF)

grapefruit, red endive, Madeira, pine

£40.00

‍

Cappelletti (V)

ricotta, violet artichoke, pine nuts

£29.00

‍

Sides  

_{Crispy potato pave with black truffle & Comté (GF)(V)}

£9.00

‍

_{Tender stem broccoli, pickled vegetables & shallots (GF)(VE)}

£7.00

‍

_{Mixed leaves with honey-mustard dressing (GF)(V)}

£6.00

Desserts

Hazelnut Souffle (V)

orange, caramel, cinnamon

(Please allow a 15-minute cooking time)

£16.00

‍

Strawberry (V)

Champagne, vanilla cream, meringue, lemon balm

£16.00

‍

Black Forest (GF)

Kirsch mousse, white chocolate, Amarena cherries

£14.00

‍

70% Guanaja Chocolate Delice (GF)(VE)

caramel sorbet, spiced hazelnuts, gold

£12.00

‍

Saint-Marcellin Cheese (V)

truffle honey, Granny Smith apple, celery

£16.00

‍

‍

‍