A Glimpse of
What Awaits

Amuse-Bouche

Pea velouté, mint oil, crème fraîche

First Course

Heritage beetroot, whipped goat's curd, candied walnut, aged balsamic

Fish Course

Pan-seared sea bass, samphire, champagne beurre blanc, dill oil

Palate Cleanser

Cucumber and elderflower granita

Main Course

Lamb rump, wild garlic, confit potato, rosemary jus, seasonal greens

Pre-Dessert

Passion fruit curd, coconut foam

Dessert

Lemon posset, lavender shortbread, elderflower sorbet

Petit Fours

Dark chocolate truffles, salted caramel, candied orange

Starter

Seared hand-dived scallops, cauliflower purée, crispy pancetta, truffle oil

Second Course

Wild mushroom risotto, aged Parmesan, chive oil, micro herbs

Main Course

Fillet of beef Wellington, dauphinoise potatoes, tenderstem broccoli, red wine jus

Dessert

Valrhona chocolate fondant, salted caramel ice cream, gold leaf

Canapés on Arrival

Smoked salmon blinis, quail Scotch eggs, truffle arancini, goat's cheese tartlets

Starter

Crab and avocado tian, pink grapefruit, micro coriander, citrus dressing

Main Course

Roasted rack of lamb, herb crust, fondant potato, glazed heritage carrots, mint jus

Dessert

Champagne and strawberry pavlova, Chantilly cream, edible flowers

Cheese Course

Selection of British artisan cheeses, fig chutney, oatcakes, honeycomb

To Start

Burrata, heirloom tomatoes, basil oil, sourdough crostini

Sharing Boards

Charcuterie, marinated olives, pickled vegetables, artisan breads, whipped butter

Main Sharing Dishes

Slow-roasted lamb shoulder with harissa and pomegranate; whole baked sea bream with preserved lemon and herbs; roasted seasonal vegetables with tahini dressing

Sides

Tabbouleh, flatbreads, charred tenderstem, roasted new potatoes with rosemary

Dessert

Deconstructed tiramisu, affogato shots, pistachio baklava

Pit-Smoked Starters

Smoked chicken wings with Alabama white sauce; burnt-end baked beans; jalapeño cornbread with honey butter

The Brisket

14-hour oak-smoked beef brisket, house bark rub, pickled red onion, dill pickle

Pulled Pork

Slow-smoked pulled pork shoulder, Carolina mustard sauce, crispy crackling

Smoked Ribs

St. Louis-style pork ribs, sticky bourbon glaze, charred spring onion

Smoked Sausage

House-blend smoked sausage links, whole grain mustard, caramelised onions

The Sides

Creamy coleslaw; mac and cheese; smoked corn on the cob; house pickles; charred hispi cabbage; hand-cut chips

Sauces & Rubs

House BBQ sauce, Carolina mustard, Alabama white, chimichurri, smoked chilli hot sauce

Dessert

Pecan pie with bourbon cream; smoked chocolate brownies; grilled peaches with vanilla ice cream

To Begin

Ember-roasted aubergine, tahini, pomegranate, flatbread

From the Grill

Whole sea bream, charred lemon, herb salsa verde

The Main Event

Dry-aged côte de boeuf, bone marrow butter, chimichurri

Sides

Charred hispi cabbage, smoked corn, heritage tomato salad, hand-cut chips

Dessert

Grilled stone fruit, mascarpone, honeycomb, toasted almonds

Cold Canapés

Smoked salmon and crème fraîche blinis; beetroot-cured salmon on rye; goat's cheese mousse with fig

Warm Canapés

Truffle arancini; tempura king prawns with sweet chilli; mini beef Wellington bites

Substantial Bites

Pulled lamb sliders; lobster mac and cheese cups; wild mushroom crostini

Sweet Canapés

Mini lemon tarts; dark chocolate truffles; passion fruit macarons