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Gastronomique New Year's Eve 
Eight Course Luxury Menu

Pre dinner canapés

Julienne Smoked duck and mango, sweet potato rosti

Smoked salmon, poached wild salmon mousse parcel, dill hollandaise

Caramelised foie gras toasts, redcurrant jelly

Amuse Bouche

Seared king scallops, beluga caviar, roasted parsnip and Manuka honey



All starters are served with homemade sourdough and butter

Lobster Thermidor, Remy Martin Cognac, gruyere, mixed greens, buttered new potatoes


Double baked cheese soufflé, wild mushroom duxcelle, brandy tarragon béarnaise (V)


Slow cooked Windrush Estate Venison, wild berry jus, saffron mash

Fish Course

Pan fried monkfish, wrapped in Parma Ham, Bouillabaisse sauce, red shiso



Vintage Taittinger Champagne sorbet infused with fresh mint


Trio of Mains

Rack of herb crusted English lamb, red currant jus

Deconstructed dry aged beef wellington, Rioja glaze

Duck confit, caramelised orange drizzle

Panache of baby vegetables

Duck fat hassleback new potatoes, lemon thyme



Trio of Desserts 

Dark chocolate fondant, chantilly cream, freeze dried raspberries

Lime panacotta, berry compote

Bakewell tart, Manuka honey clotted cream

Cheese Course

A selection of six artisan cheeses, served with quince jelly and charcoal biscuits

(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance)


Dietary requirements and allergies: Please make the chef aware of any requirements when booking

© Michael Fishpen  

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