Strawberry gazpacho, seared scallop, crayfish and sushi rice
This was an amuse bouche, that was very refrshing and light.
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Duck egg souffle, grilled puffa mushroom, tomato fondue, soya cream
With the egg we whipped the whites and placed the egg yolk into the centre. Wrapped in climg film, then steamed. The puffa mushrooms grow wild on the estate, they are like a huge ball, have a mild taste and soft texture. The soya cream is reduced soy sauce, sugar and double cream.
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Cured mackerel, pink grapefruit, spiced bread, basil cous cous, red veined sorrel
We had some top quailty mackerel this week. Lightly cured in sugar and salt, baked with olive oil.
Assiette of Saddle back pork, caramelised Dogmersfield orchard apples, potato mousseline
The assiette is crispy ears, roasted loin, apple jelly glazed belly, braised cheek croquette.
Hello,
ReplyDeleteWe bumped into your blog and we really liked it - great recipes YUM YUM.
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