This year’s Spring Summer menus focus on the Create philosophy of quality and fine seasonal ingredients. During the warmer months, our menus lean towards lighter and fresher offering, using only the best seasonal ingredients.
Our chef has taken inspiration from traditional and much-loved foodie combinations, applying modern, on-trend techniques and ingredients.
By staying creative and playful in the kitchen Head Chef Elaine Cooper and her experienced team ensure that our menus are industry leading, reflecting current trends and tastes.
Below is a selection of dishes from our new Spring Summer menus.
S T A R T E R S
Chicken Terrine
Asparagus, pickled apple, orange and chicory salad, savoury orange croute
Salt Beef Brisket
Celeriac remoulade, pickled vegetables, sweet mustard vinaigrette, bagel toast
Scorched Mackerel
Saffron aioli, cherry tomatoes, purple potato, snake beans, black olive tapioca, golden tobiko, nasturtium oil
Warm Quail Salad
Charred baby corn, tomato and corn salsa, basil aioli, crispy chicken skin
Asparagus and Goats’ Cheese Tart
Spinach, red onion, micro salad, parmesan tuille, split lemon dressing
Salt Baked Heritage Beetroot
Sweet potato purée, radish, black quinoa, orange and bay dressing
M A I N C O U R S E S
Beef Sirloin
Beef cheek bonbon, sweet potato dauphinoise, charred tender-stem, carrot purée, summer herb emulsion
Duck Breast
Polenta, sweet potato purée, pak-choi, honey and tamari dressing
Hake
Saffron pasta ribbons, hispi cabbage purée, summer vegetables, dill oil, lemongrass, ginger velouté
Black Bean and Miso Fondant (V)
Miso dauphinoise, red peppers, King oyster, tempura beansprout, broccolini with tamari, lime glazed black beans
Beetroot Tempeh (V)
Red lentil, chard, butternut squash spaghetti, fennel, turmeric cream, pepper and basil piperade
D E S S E R T S
Roasted Strawberries
Roasted strawberry bavarois, dandelion and burdock jelly, black pepper meringue
Lime and Vanilla
Lime and vanilla tart, vanilla yoghurt, mango compote, coconut tuille
Black Forest
Flourless chocolate gateaux, marinated cherries, mascarpone cream, candied lemon
Cranachan
Honey and whisky cream, fresh raspberries, toasted oats, honeycomb
If you have any questions our new Spring Summer menu please get in touch, our dedicated team who would be delighted to help.
