Crab Arancini, lobster, carrot, ginger, soy and wakame salad
Set foie gras cream, crispy duck & sour cherry
Roast Jersey scallops, peas, pancetta & shallot (gf)
Smoked Aubergine, sweet red pepper, feta & olive gnocchi (v) (gf)
BBQ confit pork cheek, cauliflower, caramelised orange & purslane (gf)
Cocq au vin – slow roasted chicken breast, red wine braised leg, leeks, morel, potato mousaline
Crispy braised beef rib & fillet, crispy potato, mushroom & asparagus (gf)
Roast salmon, basmati rice foam, fried oyster & curry flavours (gf)
Roasted cod, mussels, prawns, fennel, saffron potato & bouillabaisse sauce (gf)
Onion & cheddar ravioli, roasted onion, leek & pickles (v)
Yoghurt panna cotta, passion fruit, mango & lime (gf)
Chocolate fondant tart with calamansi sorbet
Lemon tart meringue, raspberry & mint
Poached pear, crispy milk & white chocolate (gf)
Selection of house made ice creams & sorbets (gf)
Chateau 5 cheese selection
Chef – Tony Brazendale
(v) Suitable for vegetarian. (gf) Gluten free option available. Dishes may contain nut/nut derivatives. Fish dishes may contain bones.
If you have any food allergies or food intolerances, please ask a member of waiting staff about the ingredients in your meal before placing your order.
A discretionary 10% service charge will be added to non-residential and bed & breakfast only guests.