The tasting menu, our flagship gastronomic voyage.
With optional paired wine flight courtesy of our sommelier team, this eight course offering aims to broaden the perspective one may have of food – without being too serious in good company.
TASTING MENU
AVAILABLE EVERY TUESDAY – SATURDAY, 12 NOON TO 1PM AND 5PM TO 9PM.
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread and dulse & Cheshire cultured butter
–
(V) “Mushrooms on Toast”
Sauté of New season Scottish girolles
served with a truffle beurre blanc crostini & Summer leaves
–
Pan seared Loch Fyne king scallop with “Vadouvan” spiced cauliflower purée,
golden raisin and Granny Smith apple dressing and keta caviar
–
Pan roast Liverpool bay sea bass, tandoori carrots, lemon gel, charred leek,
clam & Champagne sauce
–
Assiette of Cheshire fallow deer venison to include:
confit shoulder, pan-roast loin,
with charred leek, celeriac and black truffle purée, potato terrine,
tenderstem broccoli almondine and sauce ‘Grand Veneur’
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé
£ 135 per person
Optional Wine Flight £75 per person
PESCATARIAN TASTING MENU
AVAILABLE TUESDAY – SATURDAY,
12 NOON TO 1PM AND 5:00PM TO 9.15PM.
A glass of Charles Heidsieck champagne with Chef’s snack
–
Amuse bouche served with Art School breads,
dulse & Cheshire cultured butter
–
Carpaccio of cured Peterhead monkfish, almonds, yoghurt, grapefruit & ajo blanco dressing
–
Pan seared Loch Fyne king scallop with with cauliflower mushroom, “Vadouvan” spiced cauliflower purée,
golden raisin and Granny Smith apple dressing and keta caviar
–
Fillet of Loch Etive trout with keta caviar,
buttered spinach, courgette and langoustine bisque
–
Fresh market fish of the day
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5 cheeses)
–
Pre Dessert
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé
VEGETARIAN TASTING MENU
AVAILABLE TUESDAY – SATURDAY,
12 NOON TO 1PM AND 5:00PM TO 9.15PM.
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
Served with Art School breads and
dulse & Cheshire cultured butters
–
(V, Vg) A summer salad of à la Grecque vegetables to include:
Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms
–
(V, Vg) A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir”
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout.
duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with bulgur wheat, puffed rice,
toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5 cheeses)
–
Pre Dessert
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé
£ 135 per person
Optional Wine Flight £75 per person
VEGAN TASTING MENU
AVAILABLE TUESDAY – SATURDAY,
12 NOON TO 1PM AND 5:00PM TO 9.15PM.
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread and Castorani olive oil and 8-year-old balsamic
–
(V, Vg) A summer salad of à la Grecque vegetables to include:
Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms
–
(V, Vg) A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir”
–
(V, Vg) “Flavours of the Greenhouse”
An assiette of Peter Jones courgettes; ricotta stuffed flower, green lentil ragout.
duxelles mushrooms tapenade, courgette puree, tomato coulis and tempura petals
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with bulgur wheat, puffed rice,
toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
–
Pre Dessert
–
(V,Vg) “TROPICAL SUMMER”
Valrhona chocolate and coconut mousse with mango lime and pineapple salsa & sorbet with a hint of cayenne
£ 135 per person
Optional Wine Flight £75 per person