AT T H E PA R K
WELCOME DRINK
1 8 8 1 R A S P B E R RY TO M C O L L I N S
TA S T I N G M E N U AMUSE BOUCHE
LAMB DOUGHNUT Lamb flank stuffed lamb fat doughnut, ewe’s milk cheese, rosemary oil. E, G, Mi
Wine Pairing: Woodstock Pilot’s View Shiraz Dark berries, plum and chocolate nuances with some mint, vanilla and spice highlight the underlying savoury tones and well-integrated oak characters. Supple and textured.
FIRST COURSE
N O R T H AT L A N T I C C O D North Atlantic cod, fermented radish, lemongrass and rhubarb consommé, toasted nori seaweed, burnt orange, Thai basil. F, Sd
Wine Pairing: Picpoul de Terret Cotes de Thau A dry white with a light, delicate style. Fresh fruit, floral aromas leading into a refreshing palate.
SECOND COURSE
SUMMER PEAS Summer pea custard, pea tartar, smoked hazelnut, pickled egg yolk, charcoal emulsion. E, Mi, N
Wine Pairing: Gustav Lorentz ‘Les Amis de Crustaces’ Pinot Blanc Lively and light with lemon zest, white flowers and touches of melon. A modern wine full of Old World excellence.
THIRD COURSE
SCOTCH RABBIT Pan seared loin, croquette of confit leg, variations of carrot, walnut ketchup, tarragon jus. Mu
Wine Pairing: Casalforte Pinot Nero A refined and elegant red wine with scents of berries and juniper on the nose, and hints of vanilla and cinnamon. Its vibrancy and excellent length on the palate makes it the ideal accompaniment to wild rabbit.
FOURTH COURSE
SCOTTISH BEEF Dripping roasted rib of beef, braised ox cheek, malted bone marrow crumb, water cress puree, charred green onion, beef fat roasted shallots, bone marrow jus. G, Mi
Wine Pairing: Maison Sichel Margaux Delicate blackcurrant and blackberry flavours with touches of oak on the nose and on the palate. The wine exhibits elegance and finesse.
FIFTH COURSE
B L AC K S E S A M E , PA S S I O N F R U I T A N D W H I T E C H O C O L AT E Black sesame pannacotta, passion fruit sorbet, caramelised white chocolate crumb, black sesame gel passion fruit caramel, tempered white chocolate. G, Mi, Se
Wine Pairing: Tokaji Aszu 5 Puttonyos Golden yellow in colour. Fresh on the nose with wild flowers, exotic fruits, quince, nectarine, guava and honeyed richness. Full bodied with a Long elegant finish.
PETIT FOURS
L E M O N M E R I N G U E TA R T E, G, Mi
PEPPERMINT MACAROON Mi, N
£55.00
£77.50
per person
with wine flight
ALLERGENS Dishes are prepared in our kitchens where all types of ingredients are used. Whilst care is taken, the use of shared equipment means we can’t guarantee that your food and drink will be entirely free from allergen contact. Ce - Celery Cr - Crustaceans E - Eggs F - Fish G - Gluten L - Lupin Mi - Milk Mo - Molluscs Mu - Mustard N - Nuts P - Peanuts Se - Sesame So - Soya Sd - Sulphites