The Orangery

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.

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.

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.