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Join us on Thursday 29th November for the third dinner of our 2018/2019 tasting season. The King’s Ginger & Tonic on arrival will be followed by 6 courses of fresh, locally sourced produce from our Head Chef Paul Bell, paired with wines chosen by Restaurant Manager Brice Guibert. This looks to be a brilliant menu to bring in the Christmas period, come and join us!
Menu:
The King’s ginger & tonic
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Smoked eel
pickled beetroot, horseradish cream, celery, walnut
Gewurztraminer, Rolly Gassman, 2016
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Foie gras terrine,
clementine chutney, brioche
Riesling, Schieferterrassen, Heymann-Löwenstein, Mosel, 2015
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Pan fried pollock
Celeriac purée, pickled mushrooms, curly kale, lemon confit potatoes
Le Soula Blanc, Côtes Catalanes, 2013
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Salt beef brisket
English mustard mash, pickled onion, Jerusalem artichokes, port jus
Château Capbern Gasqueton, St Estephe, 2012
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Lincolnshire Poacher
membrillo, grapes, celery biscuits
Port Late Bottled 2013, Quinta de la Rosa
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Black Forest delice
Cherry sorbet
Pedro Ximenes, Solera, San Emilio, Lustau
Follow link for bookings – £65
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Date/Time
Thursday 29th November 2018
7:30 pm - 11:00 pm