A Special Dinner with Antinori by Luca Soldo and Paul Askew

October 26th 2023 – 6:30pm arrival

£160 per person

Price includes 5 courses & 5 wines.

ON ARRIVAL
A glass of Marchese Antinori Franciacorta Blanc de Blanc NV
with a selection of Chef’s snacks

Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter

TO START
Pan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque
Pietrabianca Chardonnay Tenuta Bocca di Lupo, Apulia, Italy 2022

INTERMEDIATE
Roast breast of Northop pheasant and pressed leg terrine with trompettes, cavolo nero, parsnip fondant & puree, quince gel and game jus
Botrosecco Le Mortelle, Maremma Toscana, Italy 2020

MAIN
Pan-roast loin of Rhug Estate Sikha venison with morel farcie, cavolo nero, chanterelles, celeriac & black truffle puree, a taste of damson and sauce poivrade
Tignanello, Toscana, Italy 2018

CHEESE
Cashel blue served with chicory, quince, Peter Jones truffle-scented local honey and homemade fig & red onion chutney
Muffato della Sala, Umbria, Italy 2019

Coffee and petit fours
Moscato d’Asti Prunotto, Piemont, Italy 2022

Additional minerals & other beverages to be charged upon consumption