Our Menus

Title: Hot Stuff – Dinner Menu

Welcome glass of champagne on arrival: Raventos de Nit rosé 2018

The 3 course dinner set menu will include

Hors D’oeuvres – one of each per person

Paired with: Raventós i Blanc, Dit Nit, DO Conca del Riu Anoia, Penedés, Spain, 2018

Goat’s cheese, balsamic red onion & thyme tarts

Smoked ham & black pudding croquette, tomato relish

Herb potato cakes with smoked salmon, horseradish crème fraiche & trout roe

Crab & prawn brioche rolls with red pepper & micro cress

Choose your main

Paired with: Champagne Louis Roederer, Collection 242, France, NV

Panko crusted lemon Sole fillet, lemon & caper mayonnaise, hand cut chips

Crispy Pork belly with puy lentils, mustard, sage & apple

Soy, mirin & sesame chicken supreme, pak choy, honey & star anise jus

Butternut squash & sage pearl barley risotto with ricotta cheese, fresh parmesan & candied walnuts

Hand cut chips with rosemary, parmesan & sea salt
Glazed carrot & parsnips with toasted pecans
Garlic & sesame tenderstem broccoli

Assiette of desserts

Paired with: Domaine Renardat-Fache, Cerdon du Bugey AOC, France, 2020

Spiced winter berry trifle

Chicken liver parfait with plum chutney

Wicklow blue cheese, grapes

Welcome glass of bubbles on arrival: Capçanes Brut Reserva Cava, Spain, NV

Choice of mains below:

Paired with Champagne Gosset Extra Brut, France NV

Burrata on sourdough toast, tomato, avocado, pumpkin seeds, pine nuts,
Kalamata black olives & pesto

Ricotta cheese on toast, pear & cinnamon compote, honey crunch oats

Potato cake benedict with smoked salmon or smoked ham hock, poached eggs & hollandaise sauce

Smoked Ham hock & black pudding potato hash with spring onion, tomato & fried eggs

Crab cakes, wilted spinach, poached eggs & hollandaise sauce

Brioche French toast, crispy streaky bacon, maple syrup

Vegan chai seed pancake stack, vanilla bean & mixed berry compote

Veggie Breakfast
Roast tomato, mushrooms, spinach, avocado, potato cake, choice of eggs and sourdough toast