The Brasserie menu is an example menu.
King oyster mushroom, winter squash, almond cream and mushroom 6
Hot smoked Norwegian fjord trout and Jerusalem artichoke risotto, parmesan, and lemon balm 7
Braised crispy pork belly with pickled plums, Asian salad 6
Celeriac roses, celeriac and leek pate, hazelnut oil, plum gel (V) (VG*) 6
Chicken ballotine, crispy sweet potato, pickled apple, butternut squash puree 6
Grilled squid with puntarelle, fennel and red onion with house anchovy dressing 6
Roast monkfish, fermented leek Ajo Blanco, baby leeks, mussel beurre noisette, sea vegetables 18
Pan-fried seabass, scallop, fennel, and rhubarb, white ponzu and grapefruit butter sauce, Takoyaki with scallop roe 18
Roast New Zealand lamb, pomme rosti, spiced aubergine, courgette, confit garlic and mint yoghurt, harissa jus 18
Roast pheasant breast, celeriac, and pear puree, trompette mushrooms, grilled January cabbage, pomme Savoyard and game jus 17
New Zealand grass-fed rib-eye steak 20
New Zealand grass-fed sirloin steak 20
Served with triple-cooked chips, roasted roscoff onion, confit tomato, watercress, bearnaise sauce
Roasted sweet potato, lentil and coconut daal, fennel and caraway slaw puffed wild rice 10
Vegan potato gnocchi, arrabbiata sauce, padron peppers, basil, toasted pinenuts and golden raisins 10
Plum steamed pudding with vanilla ice cream (GF can be served with sorbet) 6
Vanilla crème brulee served with ginger shortbread (VG, GF) 6
Strawberry mousse, chocolate sponge, strawberry gel 6
Ice cream (V) and sorbet selection (VG) 6
For more information on allergies and intolerances, please contact us.
All prices are inclusive of current VAT.
Whilst we do appreciate any tips, we are unable to accept credit card tips, however, we do have a donation box located at reception.
Donations are used to subsidise student trips, competition entries and travel expenses during the students’ 3-year programme.