winter Restaurant menu fiche technique

1. Tomato and lemon grass Soup  Plum tomato and lemon grass soup  Crème fraiche with lime zest  Herb oil  Pea shoot

2. Water Cress veloute  Water cress and potato veloute,blue cheese  Black olive tapenade brioche toast  lime cream

3. Goat cheese  Rosary ash goast cheese slice – 30gm each  Salt baked Heritage beet root  Cut in petals and shapes  Sliced pickled walnut  Toasted walnut  Orange and rosemary fluid jell  Lightly pickled candied beetroot done fresh daily

4. Cornish crab  white crab meat pasteurized- 60g  Creme fraiche+chilli+lemon  Edible flower  Avocado and coriander puree  Pink grapefruit segments  Slow cooked egg  Squid ink + oil  Samphire blanched  Tuile crisp  Lemon balm cress

5. Rabbit sausage roll  Braised whole rabbit (12 hrs 85c)  ]  Prune + ginger sauce  Lightly Pickled vegetable ( baby radish, baby carrot ,yellow cauliflower, spring onion, shimeji mushroom, romanesco )  Puff pastry sheet  Lemon balm cress  P 

6. Braised shortrib  Slow braised beef short rib – 85c 14hrs  Butternut squash puree+ grain mustard  Caramelised pickled button onion  Pea shoot  Herb oil

7. Scallop  Scallop seared 2 pc  Saffron risotto  Blanched samphire  Sesame tuile

8. Grilled beef fillet / Rib eye /Flat Iron  Rib eye or beef fillet  Flat mushroom  Micro water cress  Roast beef tomato  Fries  Sauce béarnaise or peppercorn

9. Dover Sole  Dover sole  Pan fried or grilled  Tartare sauce  Lemon  Lemon butter sauce

10. Lamb  Lamb chop panfried  Braised lamb  Fondant potato  Minted goat curd  Caper shallot jus  Herb oil

11. Maze fed chicken  Pan Fried chicken  Crispy skin  Charred onion,balsamic puree  Chantenay carrot, tender broccoli, black trumpet mushroom  Pea shoot  Jus  Herb oil

12. Teriyaki salmon  salmon 170g  Mix seasame seed toasted  Pakchoy steamed  Teriyaki sauce  Sticky rice  Coriander leaf

13.  Sea Bass  Panfried crispy skin sea bass  Smoked Butter bean cream  Quinoa  Chorizo roast and diced  Chopped parsley  Chopped parsley  Brown shrimp  Jus  Lemon juice  Paprika lemon oil  Pea shoot

14. King prawn  King prawn butterfly- 6pc,(deep fry to cook last minute of plating)  Toasted almond  Coconut yellow curry sauce  Spring onion cut  Fine chopped red chilli  Fried curry leaf  Basmati rice boiled

15. Pie  Short crust pie dough  King oyster mushroom + soaked and chopped dry mushroom  Peeled broad beans  Broccoli tender stem  Grilled king oyster  Philadelphia chive cream  Soft boiled quail egg  Butternut squash puree  Char grilled leeks  Shimeji mushroom  Button onion pickled  Pea shoot cress

16. Green salad  Frisse  Rocket  Onion sliced  Cherry tomato  House dressing

17. Fine beans  sautéed green beans  Butter  Roasted garlic puree

18. Baby potato  Saute baby potato  Parsley  butter

19. Tender stem broccoli| almonds  Tender broccoli blanched  Toasted almonds  Roast garlic puree  Butter

20. Thin cut or Thick Cut fries  Thin fries  Or Thick Cut chips

21. Basmati rice  Boiled basmati rice

22. Cheese platter  30 gm of 3 variety English cheese  Grapes bunch  Cheese straw  Apple pear chutney  Edible flower  Soft dry apricot  Celery sticks  Dry fruit bread slices

winter Restaurant menu fiche technique

winter Restaurant menu fiche technique

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winter Restaurant menu fiche technique