PRIVATE DINING MENU | 65 per person
We request a starter, main course and dessert order from each guest 5 days prior to your booking.
ALMONDS smoked
NOCCARELLA olives
CARAWAY BREAD hinxden cultured butter, rosemary oil
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RICOTTA juniper ricotta, pear, mereworth salad leaves, black garlic, linseed cracker
SALMON cured salmon, pickled, torched cucumber, dill, parmesan. lavender foam
TARTARE scottish sirloin, smoked egg yolk, hash brown crouton, pickled shallot , onion ketchup
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BEETROOT dehydrated, re-hydrated beetroot, king oyster mushroom, goats curd, mushroom jus
COD roast loin, parsley, smoked eel, dauphine potato, seaweed, white wine sauce
SIRLOIN aberdeen angus sirloin, mushroom, braised beef leek gratin, lemon thyme jus served pink
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HIXDEN YOGHURT baked yoghurt, blood orange curd, almond granola
ORANGE madaline sponge, marmalade, 64% chocolate cremeux, blood orange
RHUBARB white chocolate mousse, rhubarb salsa, rhubarb and hibiscus ice cream, coconut
CHEESE BOARD 8 supplement
Tunworth, Ashmore, Kentish Blue and Tomme de Savoie served with crackers, oat biscuits
and rhubarb chutney
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PETIT FOURS passion fruit marshmallow, dark chocolate, sea salt fudge, blackberry pate de fruit
TEA AND COFFEE