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Feast from the Fire

Below are a selection of sample menus for winter.

  • Menu #1

    • Ale cured Tillingbourne trout w/ chicory and orange salad fermented celeriac puree and crisp breads
    • Pigeon saltimbocca, chargrilled purple sprouting broccoli, nettle & anchovy green sauce, crispy capers and sour dough croutons
    • Fennel, chilli and orange pork w/ burnt apple ketchup
    • served w/
    • Trenchmore Farm wheat berry, charred leek and sprout top salad w/ mustard vinaigrette
    • Ale baked carrots w/ sage and hazelnut butter
    • Chilli and garlic kale
    • Toasted pistachio sponge w/ blood orange curd, toasted pistachios and charred orange

  • Menu #2

    • Confit duck neck sausage, beetroot and apple chutney
    • Scallops, nduja, charred pickled blood orange salad and salt & pepper kale
    • Honey, rosemary and garlic mutton
    • served w/
    • Hay and cider baked celeriac
    • Charred sprout trees w/ lemon and chestnuts
    • Braised leeks w/ seaweed pangrattato
    • Charred lemon posset w/ lemon curd and stem ginger short bread

  • Menu #3

    • Mutton scrumpets w/ maple & dill pickled cucumber and harrissa mayo
    • Hot smoked trout w/ house pickles, bread and butter
    • Beef shin and chorizo stew
    • Served w/
    • Salt and pepper kale
    • Butter baked horseradish shallots
    • Trenchmore Farm wheat berry, charred leek and purple sprouting broccoli salad w/ mustard vinaigrette
    • Warm chocolate and coffee porter brownie sundae w/ chocolate and vanilla ice cream, sticky toffee sauce, caramel waffle wafer

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