the chefs table
Fine Dining
Fine Dining
Starters
Roasted salt cod with clam chowder and fennel
Risotto of crab with avocado ice cream and cep foam
Pan fried scallop with black pudding crisp and puy lentil
Terrine of free range chicken and foie gras
Foie gras, melba toast and apple jelly
Marinated beetroot with goats curd and baby onion
Pea soup with black tiger prawn and mint jelly
Beef tartar with capers and caviar
Smoked sweetcorn foam with Cromer crab and pancetta crisps
Main courses
Tournedos of Alaskan salmon with spicy lentils and foie gras
Salmon mi cuit with horseradish sauce and beetroot puree
Black cod with sweet miso and bok choi
Turbot with braised oxtail, confit shallot and lemon oil
Barbary duck with vanilla and lime mash and roasted butternut
Slow cooked beef rib with onion ice cream and parsnip
Slow roasted lamb rump with fondant and wild mushroom
Slow roasted belly of pork with black pudding, vanilla and apple
Rack of venison with chocolate oil and butter greens
Desserts
Bitter chocolate tart with parsnip ice cream
White chocolate semifreddo with raspberry milkshake
Raspberry panacotta with raspberry sorbet
Rhubarb shortbread with black pepper ice cream
Chilled rice pudding with cherry soup
White chocolate fondant with dark chocolate sorbet
Strawberry tart with coconut sorbet and dark chocolate
Apple parfait with honeycomb and champagne sorbet
Bitter chocolate mousse with espresso sorbet and passionfruit