New Summer Set Menu
Our Head Chef, Yuri Magni, has worked his magic again for our Summer Set Menu. Below we walk you through three of the main highlights.
Smoked sea reared trout, purple carrot ketchup, clementine, celery, tarragon
Ethically farmed trout is smoked to perfection, in house by our talented culinary team. It is then thinly sliced and plated with Purple carrot ketchup, which is a condiment prepared by the chefs with purple heirloom carrots and vinegar, made more unctuous by the addition of agar agar. Combined with clementine, celery and a touch of tarragon to result in a delicately balanced dish with some punchy flavours.
Smoked haddock, poached egg, aubergine caviar, sesame, ricotta, basil
Our Alfred Enderby haddock is first dry cured then brine cured then smoked overnight, to give it that distinctive, rich flavour. Simply served with a classic, runny poached egg and aubergine caviar – seasoned aubergine flavoured with garlic and oven roasted till very soft, then the flesh is mixed with sesame seeds resulting in a soft, delicate partner to the punchy haddock.
Eton mess, coconut, mango, passion fruit, basil
Occasionally it is permissible to tinker with a classic, and this is true for our tropical twist on the Eton mess – a light summery combination of chunks of coconut, fresh juicy mango and zingy passion fruit all mixed with the classic sweetened cream, and crushed meringue. The addition of sweet basil leaves adds a delicate yet distinctive depth of flavour to this fun dessert.
