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DINNER
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SAMPLE DISHES

Roasted plaice with Bengali spiced crab

Stir-fried asparagus with ‘kadhai’ spices, yoghurt gnocchi

Grilled half lobster with garlic and pepper butter

Pan seared breast of Gressingham duck with coconut vinegar sauce

Roast saddle of ‘Oisin’ red deer with pickling spices

Spice crusted zucchini with pickled mushroom, bitter gourd and chana dal sauce

Cauliflower and smoked buffalo cheese parcel with stir fried green pea and potato

Fillet steak of Wagyu beef with stir fried morels, saffron sauce

Sandal wood flavoured tandoori chicken breast, curried morels