Tasting Menu

Scallops for Tsting Menu

Head Chef Neil Hiskey, has put together this menu to showcase some of his favourite dishes and we have selected wines to complement each course.

 

Amuse Bouche
Chef’s choice of the evening

First Course
SHALLOT TART TATIN
Salt baked beetroot, smoked goats’ curd, chicory and walnut salad
Sauvignon Blanc, Eradus, Marlborough (New Zealand) 2010 (175ml) 

Fish Course
SEARED SCALLOPS
Black pudding, apple and celery salad
Chablis, Domaine N&G Fèvre, Burgundy (France) 2009 (125ml)

Main Course
FILLET OF BEEF
Potato and bacon terrine, shallots, garlic, bone marrow
Château Lescalle, Bordeaux Supérieur, Bordeaux (France) 2006 (175ml) 

Cheese Course
GOODWOOD MATURE CHEDDAR & ISLE OF WIGHT BLUE
Oatcakes, wafers, apple purée, fig & almond cake
Taylors LBV Port 2004 (50ml) 

Dessert
LEMONGRASS PANNACOTTA
Sticky black rice, coconut sorbet
Muscat de Beaumes-de-Venise, 2008 (100ml) 

Coffee or Tea
Macaroons

Menu Price £55 (£80 to include five different wines).

We will serve the tasting menu to each person at your table and recommend that you begin your meal no later than 8.30pm.

If you are staying in the hotel and dinner is included in your room rate, you can order the tasting menu for a supplement of £19 per person (£44 to include wines).