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
SALT BAKED BEETROOT
Smoked goats’ curd, pickled pear
Sauvignon Blanc, Eradus, Marlborough (New Zealand) 2011 (175ml)
Black pudding, apple and celery salad
Chablis, Domaine N&G Fèvre, Burgundy (France) 2010 (125ml)
FILLET OF BEEF
Potato and bacon terrine, smoked bone marrow
Château Lescalle, Bordeaux Supérieur, Bordeaux (France) 2008 (175ml)
GOODWOOD MATURE CHEDDAR & ISLE OF WIGHT BLUE
Oatcakes, wafers, apple purée, quince jelly
Taylors LBV Port 2004 (50ml)
Honeycomb, rhubarb sorbet
Muscat de Beaumes-de-Venise, 2008 (100ml)
Coffee or Tea
Handmade Chocolate Truffles
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 £16 per person (£41 to include wines).