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