Spring Summer Menus 2017

Spring Summer Menus 2017

We are delighted to now be rolling out our new Summer menus which bring together a perfect balance of some of our longstanding favourites such as salmon trio gateaux and sweetcorn croquettes right through to our delicious new prawn cocktail with pickled prawns, cucumber and mango jelly, sriracha sauce starter and dark chocolate bombe with a blood orange centre, orange praline crunch, blood orange gel and citrus sherbet dessert. This dessert is a Spring Summer version of our widely loved Cherry Chocolate Bombe from our autumn winter menu. Due it's huge popularity, we have revolutionised it to be a favourite for Spring Summer!

The menu was curated by Group Executive Chef, David Ridgeway and is being exquisitely executed across all of our events under the leadership of our Head Chef, Simon Packer.  Below is a few of our top picks:


Beef tartare, horseradish, crispy onion 

Mussels with parsley and a parmesan sauce served in pipettes

Porcini mushroom cigars (v)

Salted caramel chocolate crunch cups

Bowl Food

Seared fillet of beef with pickled black radish and wasabi

Grilled fillet sea bream, lobster risotto, parsley gremolata

Scraps, warm pea mousse, apple and vinegar pearls (v)

Vanilla cream, summer berries, bubble gum meringues and strawberry pipette 


Pork cheeks slowly braised in sherry, served with pumpernickel, gruyère and radish

Cured Mackerel with apple blossom, dill cream, cucumber, and baby shaved beets 

Pea croquettes with sweet summer peas, jersey royals, beurre noisette mayo, and pea shoot salad (v)


Slow cooked shoulder of lamb in a rosemary sauce with buttered chanteney carrots, mustard creamed potatoes, charred leeks

Pan Fried Mediterranean Sea Bass, hearts of palm beignets, warm salad of French beans, feves and tomberries and orange tarragon beurre blanc

Spinach and ricotta gnocchi with broad bean pesto and baby spinach (v)


Passion fruit parfait wrapped in dark chocolate sponge, praline royaltine crunch, passion gel and chocolate meringues

Tangy lime curd tart topped with a coconut mousse dome, toasted coconut meringues, lime gel and stem ginger ice cream

Wild strawberry and white chocolate mousse, finished In a pink crust, fraise de bois gel, red chocolate décor, strawberry sherbet and Szechuan pepper ice cream