Autumn Winter 2018/19

 

In this seasons Autumn-Winter menus we continue to take inspiration from global food trends with glimpses of influence from our travels across Israel and Europe.  We are uncompromising in pushing the boundaries of kosher food ensuring that every plate we serve is imaginative, exciting and perfectly delivered.

TO BEGIN 

Pear and parsnip tostada, Aleppo pepper, parsnip crispies
Seared salmon, dill mayo, cucumber and pickled shallot
Salmon ceviche, chipotle, corn, onion rings, lime
Tuna poke bowl: sushi rice, avocado, chilli, edamame, dressing no 1
Sea bass escabeche, saffron, golden sultanas and aioli
Sea bass ceviche, pomegranate, fennel, pink peppercorn
Seared beef tataki, shaved vegetable salad, dressing no 4
Beef carpaccio, house dried tomatoes, micro basil, truffle dressing
Chicken parfait, honey cake crumb, mandarin gel

TO FOLLOW

Breast of chicken, pomme purée, olive and focaccia crumb, crispy skin
Chicken tagine, pickled lemon, caramelised almonds, saffron potatoes
Aged ribeye steak, short rib, crushed carrot, gremolata
Ribeye steak, skin on potato, truffle, leek and wild mushroom ragu
Pastrami steak, pickled cabbage, mustard seed, beetroot
Beef short rib, blackened aubergine pomme purée, tahini
Duck breast, confit leg, pressed potatoes, cherry and black pepper
Duck, roast pumpkin, cabbage, date syrup, tahini and pine nut crumb
Rack of lamb, pressed shoulder, Roscoff onions, fine beans, baby pommes fondant
Lamb, mini shepherd’s pie, peas, rosemary oil

TO FINISH

Dark chocolate and hazelnut crunch
Pistachio parfait, blackcurrant jelly tart
Orange blossom pecan slice, tonka bean ice cream
Rum baba, saffron syrup
Mandarin curd, chocolate ganache, olive oil sorbet
Coconut panna cotta, caramelised pineapple, rum, meringue
Morello cherry delice
Tonka bean cannoli, mulled pear