Masterchef Menu

4 courses - £65pp

Includes additional canapés and petit fours

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Masterchef Menu Options
Please note that menu options may vary depending on stock availability.
Guests selecting the Masterchef menu are welcome to choose dishes from the Gastro Menu.

All guests must choose the same menu options (unless vegetarian/vegan). Adjustments can be made for other dietary requirements. Please advise me of all allergies prior to booking.
Key: V = Vegetarian, Ve = Vegan. Some other dishes can be altered to be made 
vegetarian/vegan.

Starters

Roasted celeriac soup, toasted walnuts, dill oil. (Ve)

Sourdough, Applewood cheddar set custard. (V)

Tomatoes, sourdough, whipped feta, wood sorrel. (V)

Beef tartare, lovage, rye crackers.

Beetroot tartare, lovage, rye crackers (V).

Burrata, IOW tomatoes, n'duja, croutons

Pork gyoza, spring onions, chilli oil.

Kale salad, lemon & yoghurt dressing, cured egg yolk, hazelnuts (V)

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Second Course

Cod loin scampi, pickled fennel, wild garlic tartare sauce, madras salt.

Smoked salmon mousse, pickled cucumbers, dill creme fraiche.

Asparagus, wild garlic hummus, spring onion pesto, hazelnuts (Ve).

Wild mushroom ravioli, mushroom buerre noisette, pine nuts. (V)

Halibut, onion cream sauce, lovage oil, Iberico ham, chanterelles, pickled shimeji mushrooms 

(can be a main with the addition of hasselback potatoes)

Wild garlic tagliatele, wild garlic pesto, confit tomatoes, feta (V)

Dessert

Chocolate cremeux & hazelnut tart, tonka bean creme fraiche (V).

Earl grey pannacotta, baked peaches/figs, hazelnut granola.

Sea buckthorn cheesecake

Sticky toffee pudding, miso caramel, pear (V)

Apple tarte tatin, vanilla ice cream (V)

Mains

Venison steak, pickled blackberries, butternut squash puree, cavolo nero, red wine jus.

(Vegetarian alternative: Beetroot steak)

Reverse seared rump steak, hasselback potatoes, with: chimmichurri / peppercorn sauce / wild mushrooms

Cod loin, Jerusalem artichoke, miso, shimeji mushrooms, Jersey royals

Pork belly, caramelised apple puree, sauerkraut, fennel pollen.

Balmoral chicken, whisky cream sauce, chive oil, pommes purée, tender stem broccoli.

(Vegetarian alternative: roasted celeriac)

Lamb neck fillet, lamb consommé, brown butter gnocchi, mint salsa verde, edamame beans, asparagus.