Restaurant menu

Cider and shallot vinaigrette, rye bread

PERFECT EGG, ONION COMPOTE WITH BALSAMIC VINEGAR, BUCKWHEAT CRISP.

Parmesan tartlet, watercress coulis, Bell pepper ketchup and pickled mustard seeds.

 Plum Ketchup, Elderflower Liqueur, Pickled Cranberries, Tandoori-Spiced Roasted Hazelnuts.

Mushroom powder and crispy cocoa, Pickled mushrooms.

Cream of bacon and parmesan in a siphon, poultry jus, Parmesan and bresaola shavings, croutons.

Open ravioli of rice leaves, Ponzu-fl avoured broth and celery leaf oil.

Fresh French Fries and homemade sauces

Rice noodles in veal jus, seasonal vegetables with parsley and garlic, Tomato siphon with smoked paprika and veal jus with preserved lemons and orange

Saffron roasted potato espuma, crispy potato straws and Gewurztraminer gel.

Risotto smacked with kalamata olive tapenade, Aubergine purée, tarragon and parmesan cream.

Pont-Neuf style potatoes, confied shallots, Spinach mousseline and fried garlic chimichurri.

Grilled Lamb Kefta Parsley artichoke purée, onion fregola, Poultry jus and maple pecan praline.

Green asparagus and peas, mashed broad beans with tarragon, Creamy gorgonzola siphon, zucchini pickles and caramelised pistachios.

Cucumber pickles with lemongrass, soy oyster mushrooms, kimchi, Sweet and sour sauce, ginger mayonnaise and fresh french fries.

Selection of breads from Yvonne’s

Homemade Granny Apple Sorbet and Muscovado Foam

Homemade

Selection of Homemade Sweets

 

Dark chocolate and pecan praline.

Elderflower liqueur and tea, caramelized puff pastry, Vanilla diplomat cream, Elderflower tea sorbet.

Tarragon cream and Breton shortbread, honey-ginger ice cream.

Strawberry and orange in a floral touch, rose ganache, strawberry-orange sorbet.

only at lunchtime, Monday to Friday, excluding public holidays

only at lunchtime, Monday to Friday, excluding public holidays

only at lunchtime, Monday to Friday, excluding public holidays