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.
Chef’s choice of the evening
Duck egg, lemon & black pepper vinaigrette
Sauvignon Blanc, Eradus, Marlborough (New Zealand) 2010 (175ml)
Apple & ginger purée, pea shoot salad
Chablis, Domaine N&G Fèvre, Burgundy (France) 2009 (125ml)
FILLET OF PORK
Braised belly, texture of carrots, potato & cumin croquet
Château Lescalle, Bordeaux Supérieur, Bordeaux (France) 2006 (175ml)
GOODWOOD MATURE & ISLE OF WIGHT BLUE
Oatcakes, wafers, apple purée, fig & almond cake
Taylors LBV Port 2004 (50ml)
Lychee sorbet, tapioca with coconut milk
Muscat de Beaumes-de-Venise, 2008 (100ml)
Coffee or Tea
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).