Father’s Day Menu

2 Courses £35, 3 Courses £45

 

  • Served 12-5

  • Amuse Bouche

  • starters

    Steak & kidney pithivier, celeriac remoulade & watercress
    Loch Duart ‘Egg’s Royale’ with English asparagus
    Goat’s cheese mousse, salt-baked celeriac, honey & thyme
    Tiger prawn escabeche, avocado mousse, baby gem, paprika sourdough
    Crispy Bantam egg, tomato fondue, Iberico ham, dripping soldier

  • Mains

    Cornish mackerel, edamame, ponzu jelly, daikon & sesame
    Woodland mushroom risotto, courgette & black garlic
    Braised shoulder of lamb, smoked ricotta, courgette flower, tomato gazpacho

  • Roasts

    Roasts (served with cauliflower cheese & roast potatoes):

    Orchard farm pork, colcannon mash, burnt apple purée, turnip slaw
    Aubrey Allen rosette of beef & crispy cheek, young vegetables, pink peppercorn & cognac

  • From the grill

    Served with dripping chips, wild garlic mushrooms, beef tomato & watercress
    8 oz Aubrey Allen flat iron steak (£10 supplement)
    Onley Farm Chateaubriand for 2 people sharing (£40 supplement)
    (Choose from béarnaise, peppercorn or wild mushroom & tarragon sauce £2.50)

  • Pudding

    Smoked whisky black forest gateau
    ‘Strawberries & Cream’
    Sticky toffee pudding, stout ice cream
    Speciality cheeses with spiced chutney & crackers
    (£5 supplement)

  • Petit fours

dhayesEaster set menu