kingscallops1

Fine Dining

Amuse

Butternut squash velouté with toasted pumpkin seeds and pumpkin oil

Griddled tiger prawn with romesco sauce

Pea soup with bacon dust and pea shoots

Wild mushroom and truffle risotto

 

Starter

Asparagus with a bacon, sage and panko crumble, hollandaise

Pickled beetroot carpaccio with apple, spiced goats cheese and hazelnuts

Pan-fried fillet of sea bass with a compound butter and fenugreek wilted spinach

Indian inspired crab cakes with braised red cabbage and a spiced mayonnaise

Squid stuffed with prawn, salmon, fresh coriander and fennel seed filling served with squid ink risotto and braised fennel

Ballotine of confit duck with pistachio, duck crackling and a plum sauce

 

Fish

Poached salmon with a saffron beurre nantais

Razor clams with spiced butter sauce and sauteed brunoise of root vegetables

Pan fried brill with mussels, clam, crab and saffron veloute,

Lobster poached in saffron and fennel butter

Red mullet, tomato and tarragon concasse, sautéed jersey potatoes, herb oil

 

Meat

Braised and pressed shoulder of lamb, lamb croquette, lamb loin, pomme Anna, seasonal veg, red wine jus

Braised belly of pork with vanilla pomme puree and apple jelly with a calvados jus

Ballotine of chicken with a spiced filling served with a madeira jus

Pan roasted duck breast with pickled carrot puree and a black cardamom infused plum sauce

Fillet of beef with a potato brunoise and fenugreek crust, glazed carrots and wilted spinach

 

Dessert

Bitter chocolate tart, salted caramel ice cream

Dark chocolate fondant with cinnamon ice cream

Pear and star anise tarte tatin with cinnamon ice cream

Dark chocolate and almond torte with an amaretto chantilly cream

Lemon posset with a lime and ginger jelly with a lemon zest and cardamom dust

Coriander, citrus and almond syrup cake

Baked salted caramel and dark chocolate cheesecake