Autumn Winter 2018/19

 

In this seasons Autumn-Winter menus we continue to take inspiration from global food trends with glimpses of influence from our travels across Israel and Europe.  We are uncompromising in pushing the boundaries of kosher food ensuring that every plate we serve is imaginative, exciting and perfectly delivered.

 

TO BEGIN 

Pear and parsnip tostada, Aleppo pepper, parsnip crispies

Seared salmon, dill mayo, cucumber and pickled shallot

Salmon ceviche, chipotle, corn, onion rings, lime

Tuna poke bowl: sushi rice, avocado, chilli, edamame, dressing no 1

Sea bass escabeche, saffron, golden sultanas and aioli

Sea bass ceviche, pomegranate, fennel, pink peppercorn

Seared beef tataki, shaved vegetable salad, dressing no 4

Beef carpaccio, house dried tomatoes, micro basil, truffle dressing

Chicken parfait, honey cake crumb, mandarin gel

 

TO FOLLOW

Breast of chicken, pomme purée, olive and focaccia crumb, crispy skin

Chicken tagine, pickled lemon, caramelised almonds, saffron potatoes

Aged ribeye steak, short rib, crushed carrot, gremolata

Ribeye steak, skin on potato, truffle, leek and wild mushroom ragu

Pastrami steak, pickled cabbage, mustard seed, beetroot

Beef short rib, blackened aubergine pomme purée, tahini 

Duck breast, confit leg, pressed potatoes, cherry and black pepper

Duck, roast pumpkin, cabbage, date syrup, tahini and pine nut crumb

Rack of lamb, pressed shoulder, Roscoff onions, fine beans, baby pommes fondant

Lamb, mini shepherd’s pie, peas, rosemary oil

 

TO FINISH

Dark chocolate and hazelnut crunch

Pistachio parfait, blackcurrant jelly tart

Orange blossom pecan slice, tonka bean ice cream

Rum baba, saffron syrup

Mandarin curd, chocolate ganache, olive oil sorbet

Coconut panna cotta, caramelised pineapple, rum, meringue

Morello cherry delice

Tonka bean cannoli, mulled pear