Monday, 8 April 2013

Are you ready for Spring Summer 13? We certainly are

After weeks of tastings, plating and cooking we have launched our new Spring Summer 2013 menus. In an attempt to encourage the summer sun we have scoured the UK coastlines, farms and fields for the finest seasonal produce that our fair isle has to offer.

The menus this summer have a strong theme of "re-invention", whether it is taking a cult classic like a summer pudding, jamming it full of delicious cherries and beetroot and serving it with a perfectly pink duck breast or pressing a classic club sandwich and serving it along side a marinated breast of spring chicken, this is 'meat and two veg' with a difference. 

Our desserts are always a talking point, beautifully presented, scented and tasting - this summer is no exception. We have retro chocolate mud pie with summer berries and chocolate popped rice and an amazing peach and miso arctic roll. They are the perfect talking point for any dinner, assuming people will want to talk rather than just indulge in our desserts.

A small taster...
english pea pannacotta (v)
with chargrilled pea pods, whipped cornish yarg, red mustard frills and poppy seed white toast wafers

salcombe bay crab
with honeydew and watermelon tartare, pineapple vinaigrette, pineapple crisps and baby coriander

breast of chicken rolled in tomato flakes and thyme
with pressed club sandwich, sautéed sugar snaps, baby beetroot and herb cream sauce

chocolate mud pie
with tarragon and fresh honeycomb ice cream, strawberry pesto and freeze dried strawberry and popped rice

pink rhubarb sherbet
with homemade custard creams, marshmallow with pink peppercorn and orange gel

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