Gourmet Dinner
Created by Guest chef Alice Feaver
Gravadlax of Scottish salmon, celeriac remoulade, watercress mousse.
Wine Selection - Kabinet Rhienheissen 2007 (Bornheimer Adelberg) Germany
Pea veloute, truffle foam, Parma ham.
Pan fried scallops, black pudding fritters, cauliflower and almond puree,
black pudding emulsion.
Wine Selection - Blanc Kuki (Malborough), New Zealand
Lemon sorbet.
Roast rack of lamb, griddled aubergine, confit cherry tomatoes, glazed green beans,
and a rosemary jus.
Wine Selection - Cotes de Castillon 2005 Chateau de Gasquerie (Bordeaux)
A selection of local cheeses.
Wine Selection - Avondale Red Muscat (South Africa)
Chocolate and chestnut marquise, honey glazed figs, clotted cream ice cream.
Freshly brewed coffee.
£51.50 including VAT |
Gourmet Wine Selection £21.75 including VAT |
Service charge at your discretion
May we kindly ask you to turn off your mobile telephone until you are served with your coffee in the lounges
Thank you