PRIVATE DINING SAMPLE MENUS

3 COURSE MENU

£90 per person

Add a bottle of wine hand picked from Ripponden Wine Co. from £15

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(Each diner to choose one option from each course)

STARTERS

Confit duck & mustard rillette, compressed cucumber, pear gel, pickled walnuts, sour dough croutes

OR

Wild mushroom parfait, black garlic & tarragon chutney, truffle butter, brioche toast

OR

Gin & beetroot cured salmon, celeriac remoulade, pickled fennel, dill sweet mustard

*

MAINS

Lamb kleftiko, oregano & lemon fondant potato, olive oil braised okra, peppers & vine tomatoes

OR

Twice baked Welsh rarebit souffle, burnt leek purée, crispy kale, pickled apples

OR

Lemon sole, King prawn & sorrel paupiette, crushed new potatoes, smoked garlic runner beans, Vermouth cream

*

DESSERTS

Dark chocolate ganache, cognac stewed cherries, Chantilly cream

OR

Sticky toffee pudding, salted caramel sauce, praline cream

OR

Lemon curd & blueberry gin cheesecake, blueberry compote, ginger crumb

5 COURSE TASTING MENU

£100 per person

(Wine flight £25pp – minimum 6 diners)

(Individual bottles available for smaller parties)

FIRST COURSE

Whiskey cured salmon tartare, dill quaver, samphire, lemon emulsion

(Jacques Bruére, Cap Classique, Brut Reserve, South Africa)

*

SECOND COURSE

Saffron marinated pork fillet, pickled heirloom radish, toasted pine nuts, romesco sauce

(Nuiton-Beaunoy, Pinot Noir, Burgundy, France)

*

THIRD COURSE

Black ash coated goat’s cheese crumpet, balsamic raisins, salted popcorn, balsamic syrup

(Franz Hass, Pinot Grigio, Alto Adige, Italy)

*

FOURTH COURSE

Ox cheek & truffle croquette, roast & pickled beetroot, salt baked baby turnip, bone marrow jus

(Sons of Eden “Marschall”, Shiraz, Barossa Valley, Australia)

*

DESSERT

Dark chocolate & lavender ganache, raspberry meringue, raspberry gel, honeycomb

(Pauletts, Botrytis Riesling, Clare Valley, Australia)

Vegetarian alternatives available.

7 COURSE TASTING MENU

£110 per person

(Wine flight £35pp – minimum 6 diners)

(Individual bottles available for smaller parties)

FIRST COURSE

King scallop ceviche, lobster mousse, scallop roe popcorn, lemon balm

(Raventos i Blanc, Blanc de Blancs, Spain)

*

SECOND COURSE

Carpaccio of smoked duck breast, whipped goat’s curd, pickled walnuts, pear gel, sourdough granola

(Jean Marc Burgaud, “Les vignes de Lantignié” Beaujolais Villages, France)

*

THIRD COURSE

Butter roast halibut, vanilla thermidor gratin, crab bisque, orzo pasta, yuzu aioli

(Les Pierres Blanches, Domaine de BelAir, Pouilly Fumé, France)

*

FOURTH COURSE

Raclette doughnut, truffled raclette fondue, eucalyptus honey

(Messmer, Grauburgunder Troken, Muschelkelk, Germany)

*

FIFTH COURSE

Beef fillet & hen of the woods’ wellington, celeriac & horseradish purée, fondant potato, heritage carrots, Madeira jus

(Leeu Passant, Cabernet Sauvignon, Stellenbosch, South Africa)

*

PRE-DESSERT

Pistachio & olive oil cake, blueberry gin mousse, pistachio sugar glass

(De Loach “Heritage Collection”, Chardonnay, California, USA)

*

DESSERT

Ruby chocolate & passion fruit mille-feuille, Champagne Anglaise

(Peter Lehmann, Botrytis Semillon, Barossa, Australia)

Vegetarian alternatives available.

ADDITIONAL SERVICES

(Subject to availability)

CANAPÉ RECEPTION

From £5 per person

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WINE PAIRING

From £25 per person

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PETIT FOURS

A selection of homemade petit fours

From £5 per person

*

ARTISAN CHEESE PLATTERS

Artisan cheeses to share, with homemade chutney, grapes, celery, smoked sea salt butter and artisan crackers

From £9 per person

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