Dining Menusee our current menu
Inspirations Of The Current Menu
The menu is encouraged simply, by the highest quality produce that is available. From the speciality farms producing flavoursome and tender venison to the plump organic muscovy duck, Italian sourced porcini mushrooms and truffle-infused olive with its rich earthy perfume,produce is what holds up the menu.
Some traditional combinations prevail-madeira with venison (a fortified wine with a sweet dried fruit fragrance, and a rich lean meat) together with celeriac and its earthy tones being enhanced with a few drops of truffle-infused olive oil or subtle additions of spices such as saffron.
The menu always gives a sense of the exotic, being further developed by the addition of fresh fragrant coriander leaves, the sharpness of a eggplant pickle and the roundness of a fresh Extra Virgin Olive Oil result in subtly-balanced meals with a feeling of familiarity, and yet with a difference that delivers many a pleasant surprise and piques the interest for more.
Note: Menu changes seasonally.
"There is some real philosophy in the pricing of this menu"
No matter how carefree a diner is with the cost of a meal, guests will sometimes steer away from ordering the most expensive dishes on a menu if someone else is paying, for manners'sake. To make sure our clients eat exactly what they want to eat, the entire suite of dishes on offer are priced the same within each course.
This pricing has opened much bigger doors though - it has somehow made the dishes more accessible in the mind of our clients. Traditional differential pricing actually gives a diner two choices to make instead of just the important one - "What would I enjoy eating today." The results have been extremely positive, with even our most traditional of clients stepping out from their regular choices and having a more adventurous experience of the cuisine.