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

Close window