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
–
Terrine of Whitchurch cornfed chicken, wild garlic and Ormskirk leeks wrapped in serrano ham
served with truffle hollandaise, frizzeline and crispy chicken skin
–
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,
clam & Champagne sauce
–
Fillet of Cumbrian beef with ox tongue & cheek, cognac sauce, Hen of the wood mushroom,
caramelised shallot puree and summer cabbage
–
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,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
£ 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.
ON ARRIVAL
A glass of Charles Heidsieck champagne with Chef’s snack
AMUSE BOUCHE
Amuse bouche served with Art School breads,
dulse & Cheshire cultured butter
–
(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
–
Pan seared Loch Fyne king scallop with with cauliflower mushroom, “Vadouvan” spiced cauliflower purée,
golden raisin and Granny Smith apple dressing and keta caviar
–
Delice of Loch Etive sea trout with sorrel sauce,
compressed cucumber, Keta caviar and lovage oil
–
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,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
Optional Coffee and petit fours (£9 per person supplement)
£135 per person
Optional Wine Flight £75 per person
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) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot purée
–
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato and black olive gremolata
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with 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,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
Optional Coffee and petit fours (£9 per person supplement)
£ 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, heirloom tomatoes, baby carrots, Globe artichoke, baby fennel & red pepper purée
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot purée
–
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato and black olive gremolata
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice,
toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
–
Pre Dessert
–
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
Optional Coffee and petit fours (£9 per person supplement)
£ 135 per person
Optional Wine Flight £75 per person