Gary Rhodes September Menu

Chef's Talk

Meet & Greet

Venison Wellington

Fillet of fallow deer venison, mushroom duxcelle, spinach and encrusted in puff pastry on braised and pureed celeriac, roasted shallots and a redcurrant jus.

My Lovely Front of House Team

White Crab & Clam Linguini

Fresh egg pasta served with a coriander, lime, ginger, chili, spring onion and olive oil.

My Guests

Duck Breast

Pan raosted duck, swede puree, rosti potato, parsnip crisps & red wine jus.

My Guests

Butternut, Nut Roast (vegan)

Nut roast with cashews, roast cauliflower & puree with basil oil.

Team Photo

Apple Crumble & Saffron Custard

Vegan & gluten free

Saffron & Vanilla Custard

This is a vegan custard

My Guests

Glass of Bubbles

Shortbread Biscuits

They just melt in the mouth.