Chef’s Recommendations

 

25/05/18 

Starters

Organic Pea Pancake

Wye Valley Asparagus, Poached Hens Egg, White Wine & Lemon Sabayon

Fresh Crab

Sweetcorn & Coriander Fritters, Sweet Chilli Dipping Sauce

Chilled Cucumber & Horseradish Gazpacho

Fresh Crab Salad, Pickled White Radish, Micro Herbs

Aromatic Sake Steamed Mussels

Chilli, Ginger & Coriander, Organic Bread

Mains

Pan Fried Fillet of Cod

Poached Hens Egg, Crushed Jersey Royals, Chive Butter Sauce, Pea Shoots

King Prawn, Chilli & Garlic Linguine

Cherry Tomato, Wilted Rocket, Shellfish Sauce

Red Snapper Fillet

Mango, Chilli & Coriander Salsa, Mango Coulis

Honey & Coconut Caramelised Chicken

Scented Pilau Rice, Straw Potatoes, Crispy Hen’s Egg