Dinner in The Orangery is always different, always memorable.
Enjoy a unique dining experience in the 3AA Rosette restaurant The Orangery and enjoy menus created by Head Chef, Paul Nicholson.
Our ever-changing a la carte and tasting menus feature show stopping dishes carefully crafted using the finest, seasonal produce.
Check out some highlights from our Autumn-Winter 2023 menu below
Beetroot Starter
Onion, Smoked Yoghurt, Nasturtium & Fennel
A vegan dish of beetroot which has been slowly cooked and glazed in its own juices.
This is served with elements from our walled garden which have been preserved from the summer.
Arctic Char Starter
Champagne, Caviar & Fine Herbs
Arctic char is part of the trout/salmon family and is one of the rarest wild fish in the UK. We use a sustainably farmed fish from Dorset.
We dry cure the fish in a citrus salt and sugar mix before airdrying for a short time, then slowly confit the fish in clarified butter.
This is served with a Champagne sauce finished with Sturia Oscietra caviar & fine herbs.
Orkney Scallop Starter
Celeriac, Smoked Roe & Pine
We source and use the best hand-dived scallops from Orkney in Scotland. The scallops are simply prepared, brined and pan roasted.
The roe is then cured & smoked and infused into a sauce. This is paired with celeriac and Scots pine foraged from our estate.
Joshu A5 Wagyu Sirloin
Jerusalem Artichoke, Black Garlic, Hen of the Woods, Truffle Hash Brown, Caper & Bone Marrow Bordelaise
Imported from the Gunma mountain range in Japan, this wagyu is in the top five best wagyu in the world. It is simply cooked over Japanese coals and glazed in miso.
We serve it with different preparations of Jerusalem artichoke, a beef fat hash brown made from the rendered fat from the wagyu, shallot, caper & parsley bordelaise sauce.
BBQ Celeriac
Hen of the Woods, Autumn Truffle, Black Garlic & Miso
This is our vegan take on the wagyu dish above. The celeriac is cooked for 10 hours before being portioned and finished cooking over Japanese coals, glazed in miso.
Topped with vegan black garlic mayonnaise, roasted hen of the woods mushrooms & autumn truffle.
Monkfish
Fennel, Lemon Verbena & Roasted Bone Sauce
We use wild dayboat fish from our trusted fish supplier Hodgson Fish. The monkfish is dry cured then pan roasted and finished in brown butter.
A sauce is made from the roasted bones and finished with lemon verbena from our walled garden.
This is served with crown prince squash & fennel.
Line Caught Turbot
Fregola, Sea Herbs, Brown Shrimp & Whey
We use line caught wild dayboat turbot from our trusted fish supplier Hodgson Fish.
This is paired with fregola, brown shrimp, preserved lemon, sea herbs and a sauce made from buttermilk whey.
Latest News Articles
Rockliffe Hall has been named as a finalist in the Large Hotel of the Year category at the VisitEngland Awards for Excellence for the second year running.
The winners of this prestigious tourism accolade will be announced at a glittering awards ceremony on Wednesday 5th June at the Titanic Hotel, Liverpool.
Rockliffe Hall has been named as Large Hotel of the Year at the North East England Tourism Awards for the second year running.
James Close, Chef Patron of 2 Michelin Star Raby Hunt is joining Rockliffe Hall as Culinary Director
