Our Menu
Canapés
Beetroot and gin-cured salmon with horseradish cream.
Wild sea bass tartare with celery relish and potato crisp
Venison carpaccio with apple and
Whipped artichoke and truffle on a Parmesan sable
Crispy fondant sweet potato with smoked spider crab and green chili mayonnaise
Scallop, brown butter, pink grapefruit, and tarragon.
Pulled ham hock and cheddar croquetas with apple cider jam
Black tiger prawn and celeriac slaw with lime dressing consists of a black tiger prawn on a celeriac slaw base with lime dressing
White chocolate and speculoos tart with clementine
Mince pie délices with brandy cream
Mini pineapple caramel tart with vanilla custard
Shoot dinner Menu
Start the evening with a selection of elegant, small bites to whet the appetite.
Smoked Venison Tartare on Toasted Brioche: Delicate venison with a sharp dressing on a crunchy, buttery base.
Pheasant Goujons with Sweet Chilli Aioli: Crispy, battered strips of pheasant breast with a mild dipping sauce.
Wild Mushroom and Thyme Tartlets: A savory vegetarian option featuring woodland flavors.
Starter
Roasted Carrot and Sweet Potato Soup: A warm and comforting soup for colder nights, perhaps with a dash of ginger or coriander.
Chicken Liver Pâté with Red Onion Marmalade: A rich, rustic pâté served with toasted sourdough or melba toast.
Gin-Cured Salmon with Pickled Cucumber and Horseradish Crème Fraîche: A lighter, elegant alternative to game.
Main Course
Classic Game Pie: A hearty, traditional pie with a mix of game such as pheasant, venison, and partridge, slow-cooked in a rich red wine gravy and topped with a golden puff or hot water crust pastry.
Roasted Pheasant Breast: Serve the supreme of pheasant on a bed of apple bubble and squeak, accompanied by a rich gravy.
Venison Loin in a Blackberry and Red Wine Sauce: This elegant dish features tender venison loin with a naturally sweet and tangy reduction, complemented by wild mushroom ragout.
Sides
Braised Red Cabbage: A traditional side dish that provides a deep, sweet, and tangy contrast to the game.
Celeriac Purée: A creamy alternative to mashed potatoes that pairs exceptionally well with venison and game.
Game Chips: Thinly sliced potatoes, deep-fried until crisp,
Dessert
Sticky Toffee Pudding: A rich, warm dessert with a generous toffee sauce and a dollop of vanilla ice cream.
Lemon and Raspberry Meringue Tarts: A sweet, sharp, and light dessert with edible gold leaf for a touch of luxury.
Plum and Almond Tart: A seasonal, rustic dessert that can be served warm with clotted cream.