The chef will typically arrive 1.5 hours before.
This a combination of winter and festive season menu.
All high-quality ingredients sourced from fine dining and Michelin suppliers.
Coarse pork belly terrine with red onion marmalade and grilled sourdough bread.
Vegetarian terrine with goats cheese curd on crisp salad.
Slow cooked lamb shank, steamed root veg, red wine jus
with smoked bacon & leek mash.
Partridge and parsnip tart, date stuffing slice, liver pâté
with blackberries and port wine jus.
Pan fried halibut fillet, clam and sauté leek in white wine sauce.
White chocolate and cranberry bread and butter pudding
with vanilla clementine steam ginger sauce.
Stilton with port jelly, celery sticks and biscuit.