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STARTERS Hand-dived Orkney scallops with black garlic purée & Exmoor caviar Served with Jerusalem artichoke crisps Velouté of English winter truffle with chanterelle mushrooms (V) Topped with a warm Old Winchester cheese & thyme brioche twist Carpaccio of bluefin tuna with yuzu gel & crispy nori Garnished with pickled radish, shiso leaves & sesame snow Burrata, aged balsamic with heritage tomatoes & basil oil (V) Enhanced with a touch of Amalfi lemon zest & edible flowers
MAINS Line-caught turbot with butter-poached lobster & shellfish emulsion Accompanied by a champagne sabayon, samphire & seaweed-infused pommes purée Duo of aged Highland beef: grilled fillet & braised cheek with bone marrow jus Served with truffle pomme gratin, roasted baby carrots & celeriac purée Roasted guinea fowl with confit leg & Madeira sauce Accompanied by chestnut mousseline, glazed salsify & crispy pancetta Roasted celeriac steak with hazelnut dukkha & cauliflower velouté (V) Finished with a touch of lemon oil & crispy kale
DESSERTS Classic Christmas Pudding Steamed in tradition, served with warm clementine butter & Madagascan vanilla bean crème anglaise Mont Blanc à la vanille Chestnut, bourbon vanilla vermicelli with wild blackberry sorbet & gold-dusted meringue shards Bûche de Noël - Forêt Noire Valrhona chocolate, vanilla roulade, sour cherry confit & dark cherry gelée Spiced pear & cranberry tart Buttery shortcrust with caramel glaze, poached pears, spiced cranberries & Madagascan vanilla Chantilly Gingerbread crème brûlée (GF | V) Silken spiced custard with a crystallised ginger tuile & burnt sugar top
FESTIVE PETIT FOURS Miniature spiced mince pies Fruit gelées with seasonal essences Handcrafted assorted macarons Cinnamon & nutmeg spiced shortbread
V - Vegetarian | VEG - Vegan | GF - Gluten-Free
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