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