MODERN EUROPEAN FINE DINING
​
AMUSE BOUCHE
CAPPUCINO OF WILD MUSHROOMS
royal cumin, truffle oil
STARTERS
HOME CURED LOCH DUART SALMON
pickling spices, pea puree, super seeds, beetroot
MAINS
SHOULDER OF BEEF
butternut squash puree, asparagus, charred Roscoff onion, beef fat crumb
DESSERT
RASPBERRY CREMEAUX
almond thins, carom seed oil
SIGNATURE TASTING MENU
​
MURG MALAI TIKKA PHUCHKA
​
VENISON KHURCHAN TACOS
coriander pesto, crumb, kadhai guacamole
​
BAKED PATAGONIAN MALABAR SCALLOPS
pine nut podi, pickled grapes, caviar
​
LANGOUSTINE
Ambotik bisque, fresh coconut
​
SORBET
​
GRESSINGHAM DUCK
cabbage poriyal, chettinad sauce, gunpowder
​
SHORT RIB OF BEEF
squash puree, Roscoff onion, rogan jus
OR
SEA BASS
kasundi sour cream, maccher kalia sauce
​
PISTACHIO AND CARDAMOM CAKE
citrus mishti doi semifreddo
​
CHOCOLATE PETIT FOURS
passion fruit centre
​
​
INDIAN FINE DINING TASTING MENU
​
VELOUTE OF SALT BAKED CELERIAC
royal cumin, achari spices
SCALLOP BHEL
kaffir lime, cashew crumble
​
LAMB GALOUTI KABAB
khakra, coriander, mint and Indian gooseberry chutney
​
SIGNATURE DAL MAKHANI
​
KERALAN LAMB
gunpowder
​
QUINOA SALAD
pear and Roquefort, tenderstem broccoli, quince jelly
​
MISHTI DOI CHEESECAKE
rasmalai sponge, chocolate soil
​
CANAPES AND BOWL FOOD
​
CANAPES
ROASTED PUMPKIN ARANCINI WITH TRUFFLE MAYO
​
PAPDI WITH SMOKED AUBERGINE DIP & POMEGRANATE
​
CHICKEN SATAY TARTLETS
​
PEAR, PROSCIUTTO, ROQUEFORT SKEWERS
​
BELLY OF PORK WITH COCONUT MOLASSES
BOWL FOOD
HOISIN SESAME DUCK WITH PAK CHOI
​
SCALLOP, CHORIZO AND NEW POTATOES
​
MOROCCAN COTTAGE PIE
​
MOROCCAN VEGETABLE TAGINE WITH BULGUR
