High Table Menu
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Foie gras crème brûlée with crispy smoked bacon,
toasted walnuts and garlic brioche
Beetroot compôte and relish
Dressed baby leaves (N)
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(Vegetarian option pre-ordered only)
Cep crème brûlée, crispy mushrooms,
toasted walnuts and garlic brioche
Beetroot compôte and relish
Dressed baby leaves (N)
*
Herb-crusted escalope of salmon
Crushed new potato with crab
and smoked halibut
Griddled baby vegetables
Saffron and honey sauce
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(Vegetarian option pre-ordered only)
Griddled paneer with herb crumbs
Crushed new potato with smoked tomato and rocket
Griddled baby vegetables
Saffron and honey sauce
*
Mango and passionfruit curd tart
Papaya relish and coulis
Shortbread crumb
*
British cheeseboard in SCR
Lower Hall Menu
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Warm Portobello mushroom
with sweet and sour cous cous
Heirloom beetroot salad with rocket
Garlic baguette
*
Chargrilled rib-eye steak
with horseradish butter
Hand-cut chips
Garlic Mediterranean vegetables
Asparagus
Pizzaiola sauce
.
(Vegetarian option pre-ordered only)
Spinach and ricotta crêpe
Hand-cut chips
Garlic Mediterranean vegetables
Asparagus
Pizzaiola sauce
*
Mango and passionfruit curd tart