It’s been a long hard week, with the new menu changes and fathers day, the whole kitchen was in chaos and on edge. The first day of spring meant our quarterly big menu change, and the cross over between dishes is always tough due to having to prep new and old to phase out dishes slowly.
We have a beautiful new Venison Dish with a Beetroot Terrine sautéed spinach and potato crisps, which is my personal favorite. A tea smoked duck breast with duck liver pie and pickled cherries, Mulloway with a Brandade filled Baked Potato with Scallops and Red Wine Sauce.
Larder got a new Vegetarian Crepe dish with a Black Olive Salsa and a Poached Egg as well as a Potato Dauphinoise.
We have a beautiful new Venison Dish with a Beetroot Terrine sautéed spinach and potato crisps, which is my personal favorite. A tea smoked duck breast with duck liver pie and pickled cherries, Mulloway with a Brandade filled Baked Potato with Scallops and Red Wine Sauce.
Larder got a new Vegetarian Crepe dish with a Black Olive Salsa and a Poached Egg as well as a Potato Dauphinoise.
The new desserts are also pretty amazing with the Bee Hive inspired bavarois and Short crust 'fine' apple tart with cider ice cream being the biggest stand outs.
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