Sunday roast lunch menu

  • Includes three course, tea or coffee and petit-fours.
    £60 per person.
  • Starters
    • Rib Room prawn cocktail with Marie rose sauce and cos lettuce

    • Isle of Wight tomato salad with mozarella fritters, black olive tapenade and avocado mousse (v) 

    • Seared fois gras, peach purée, smoked Gressingham duck, chamomile granola and truffle vinaigrette

    • Traditional smoked salmon from Royal Warrant holder John Ross Jr of Aberdeen, trusted supplier to H.M the Queen and Royal Warrant holder

    • Pea and wild garlic veouté, poached egg and Affilla cress (v) 

  • Mains
    • Roast rib of Aberdeen Angus from Donald Russell with Yorkshire pudding,
      winter vegetables and beef dripping roasted potatoes
    • Roasted Norfolk black leg chicken, confit leg, runner beans, baby beetroot and gooseberry Jus
    • Slow cooked pork belly with apple purée, black pudding fritter, braised leeks and sage jus
    • Pan fried pollock fillet, spiced cod brandade, purple and yellow cauliflower,
      Scottis mussel and lobster bisque  
    • Jersey Royal potato, pearl barley and asparagus risotto, 
      roasted sweetcorn kernels, broad beans and summer truffle velouté 
    • Desserts
      • Gianduja mousse, chocolate crémeux and Japanese sponge
      • Summer berry Eton Mess with elderflower jelly
      • Pistachio and cherry baked Alaska, buttermilk sponge, cherry compote and crunchy meringue
      • A selection of homemade ice creams and sorbets
      • A selection of three cheeses from Artisan cheesemaker Alsop and Walker
    • Sample menu only