Christmas & New Year Menus

Pork terrine with apricot, truffle mayonnaise, sprout salad, sage crumb, spinach purée and sourdough croûte

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Blade of beef with yorkshire pudding, dauphinoise potato, maple roasted carrots, parsnip and onion purée

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Dark chocolate mousse with an orange and Cointreau insert, blood orange sorbet, white chocolate and cranberry whipped ganache

Bubble and squeak with Foie Royal, quail egg and crispy turkey skin

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Mushroom soup with truffle and goats cheese gougères (V)

Pork terrine with apricot, truffle mayonnaise, sprout salad, sage crumb, spinach purée and sourdough croûte (DF)

Scallops with roasted cauliflower purée, pickled cauliflower, caviar and yuzu purée

Beetroot and whiskey cured salmon with parsley purée, pickled watermelon, radish and a star anise cracker

Baharat roasted cauliflower with feta, cauliflower and almond purée and pomegranate (V)

Pan roast partridge breast and confit leg with roasted Jerusalem artichoke purée and pear compote

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Poached turkey breast wrapped in pancetta with crispy leg, roast potatoes, cranberry compote and sourdough and truffle purée

Slow roast pork belly with quince purée and perry jus (DF)

Roast sirloin of beef with fresh horseradish sauce and yorkshire pudding

All of the above are served with
Roast potatoes, maple parsnips, chicken skin brussels sprouts, Josper roasted carrots and yorkshire pudding

Wellington of butternut squash with roasted garlic purée, truffle sauce and roasted tender stem broccoli (VG)

Halibut with charred clementine purée, braised salsify, clams, samphire and shellfish bisque

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Please inform us of any allergies or dietary requirements in advance so that the relevant dishes may be adapted accordingly.

Please email our events team for the vegan menu.