SS26 Signature Mains
1. Spiced duck with honey and sumac, glazed beetroot, plum rose, potato & duck leg terrine, plum and cherry duck sauce
2. Wild, garlic and pistachio-stuffed Somerset chicken. Served with an English pea & spring herb purée, asparagus dressed in mint oil & sweet baby leeks, dry sherry & roasted chicken jus
3. Poached native pink lobster dressed with winter radish flowers & lemon oil, caramelised apples, braised red cabbage, thinly sliced apple, potato fondant, lobster stock, butterfly sorrel, red cabbage reduction
4. Roasted lamb saddle, herb-rolled lamb fillet, red pepper and sundried tomato Romanesco, basil and courgettes purée, slow-cooked courgette, olive tapenade, green asparagus, fried oregano
5. Aged beef fillet, Truffle cream sphere tartlet, caramelised onions, white asparagus, stuffed morel, onion and horseradish purĂ©e, beef and cream sauceâš
6. Confit Salmon, English peas, sweet baby onions, pickled calçots, compressed lettuce, Jersey royals, light herb sauce
7. Steamed Cornish Brill wrapped in cedro lemon and scallop mousse, roasted cauliflower, morel stuffed with smoked haddock brandade, leeks & smoked almonds, roasted chicken wings & yellow wine sauce
8. Roasted Wagyu beef with butter-poached native lobster, pressed celeriacâpotato terrine, salt-baked celeriac, tender Welsh leeks and classic matelote sauce
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