The Dining Room

served with classic mignonette dressing

egg, chives, sour cream, blinis

oyster mayonnaise, salted apple, pickled ginger, shallot

smoked Yorkshire ricotta, pickled blackberries, walnuts

coconut broth, roe toast, pickled radish, chili

duck leg confit, truffle hash, fried duck egg

South Minch crab toast, bhaji shards, lime pickle

melon, elderflower, Forshaw yoghurt, Iberico ham, Exmoor caviar

fillet, cheek, belly, champ, parsnip, apple, cyder

Dutchess potato, Bourguignon sauce, glazed carrots

Morecambe bay shrimps, caviar, estuary greens

cauliflower, rarebit, smoked, sticky, cauli pesto

creamed leeks, parsley butter sauce, halibut scampi

Mushroom, kimchi, tahini onions, yuzu, mooli

Kadayif, milk cake, chocolate

Confit Kumquat, blood orange, fennel, sorbet

Earl grey tea, ginger, biscuit, rhubarb sorbet, meringue

shortcrust, crème fraiche, noisette

meringue, curd, tequila lime sorbet

sticky date, vanilla, toffee

The cheese course can be taken as a separate course before or after pudding. Maybe with one of our Ports! A selection of award-winning cheeses from around the regions. Chutney, grapes, honeycomb, biscuit thins