REAL HOXTON CHEF
Gary Rhodes September Menu
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.
Pan raosted duck, swede puree, rosti potato, parsnip crisps & red wine jus.
Butternut, Nut Roast (vegan)
Nut roast with cashews, roast cauliflower & puree with basil oil.
Apple Crumble & Saffron Custard
Vegan & gluten free
Saffron & Vanilla Custard
This is a vegan custard
They just melt in the mouth.