Awards Evening menu choices

1

Tartlet of peas, beans and basil, elderflower, raisin and chilli jam, caramelised shallot cream (v)
 

1

Pine nut and lemon thyme-crusted breast of chicken, enoki mushrooms, shallots, baby new potatoes, herb vinaigrette sauce

1

Strawberry sponge, Sur le Nil tea soaking, mascarpone and vanilla bean whipped ganache, berry insert, fresh berries, micro basil, tonka dust (v)

2

Fermented heritage tomato salad, buckwheat, soya emulsion, watercress and aged sherry vinegar dressing (vg)

2

Roast breast of Cotswold White chicken, parmesan and garlic bonbon, grilled gem heart, lettuce cream

2

Lemon Madeleine sponge, lemon cremeux, sunflower praline, toasted sunflower, rice crispy sable (v)
 

3

Beets, tofu curds, summer berries, shaved fennel, pumpkin seed granola (vg)

3

Herb roast rump of Cornish Lamb, rhubarb, golden beets, peas, baby new potatoes

3

Fragrant peach compote, rum and Sakura tea soak, pears, pink peppercorn shards (v)

4

Caramelised onion and shallot tart Tatin, Tunworth cheese, pear, rocket (v)
 

4

Spiced breast of Merryfield duck, soy caramel glazed duck meatball, carrot cream, grilled apricot, spring onion creamed potato

4

Cherry bavarois, cocoa sable, dulcey chocolate, mirror glaze, gold dust (v)

 

5

Devon Harbour crab, brown crab bread mousse, Meyer lemon gel, sea herbs, apple, pickled cucumber, bronze fennel salad

5

Rump of beef, ox cheek croquette. potato fondant, spinach cream, asparagus, soft peppers
 

5

Key lime pie, coconut cremeux, limegrass cream, mango bavarois, fresh mango, Peruvian marigold (v)
 

6

London cured salmon, leek, wasabi cream, pickles, sweet mustard, dill, crispy potato

6

Sticky glazed beef short rib, sweet potato, sauce vierge, spinach, watercress, parmesan

6

Pink grapefruit marmalade, yogurt whipped ganache, coconut biscuit, fresh grapefruit (v)

7

Tuna yellow fin, black vinegar aioli, jalapeno, citrus gel, sesame crunch, crispy shallots, soy vinaigrette

7

Cornish cod fillet, brown crab rarebit, confit tomatoes, tenderstem, dill cream
 

7

Cocoa sable, yuzu cremeux, espresso mousse, Arabica caramel, gold flake (v)
 

8

Mackerel ceviche, fennel, chilli, orange, coriander, crushed crispy corn

8

Roast hake fillet, mussels, grapes, samphire, new potatoes, light curry veloute, parsley oil

8

Basil mousse, strawberry and lime insert, basil sable, micro basil leaves (v)
 

9

Spicy chilli beef carpaccio, fermented barley, pickled cabbage, chimichurri
 

9

Sand carrot, whole braised harissa carrot, fermented mustard mash, pickled carrots, carrot pesto, carrot, and turmeric sauce (vg)

9

Chocolate mousse, sunflowers frangipane, sunflower praline, chocolate crumble, raspberry (vg)
 

10

Smoked trout, watercress, red quinoa, horseradish mousse, trout roe
 

10

Butternut, thyme roast butternut squash steak, crushed peas, radish, squash puree, potato tartare dressing, pea shoot salad (vg)

10

Pineapple confit, coconut mousse, coconut leaf, carrot gel, candied carrot (v)
 

11

Dehydrated courgette, raw and roasted, cucumber, and mint, pistachio labneh (vg)
 

11

Chocolate moelleux, almond feuilletine crunch, Manjari ganache, dark chocolate mousse, creme fraiche ganache, Grand Marnier amaretti (v)

12

Soft matcha tea ganache, calamansi insert, green velvet, Sakura blossom, Japanese sake gel, matcha microwave sponge (v)