Menu and wines
Wines will be served in 125ml measures
Grillo ‘Sur Sur’ 2023
Canapés
Cornish mackerel escabeche, aioli, squid ink
Wakame, escabeche vegetables, aioli, fennel cracker
White peach gazpacho, peppercorn marinated Charentais melon, garden flowers
Etna Bianco Carricante ‘Sul Vulcano’ 2021
Norfolk green asparagus mimosa, artichoke crisps, Somerset goats’ curd, dill
Etna Rosso Nero Mascalese ‘Sul Volcano’ 2021
Pappardelle pasta, spiced pork shoulder ragù, wild marjoram, pink peppercorns
Pappardelle pasta, spiced shitake mushroom ragù, wild marjoram, pink peppercorns
Cerasuolo di Vittoria (Nero d’Avola/Frappato), ‘Floramundi’ 2022
Charred Yew Tree Farm lamb, tarte fine of shoulder, courgettes, tomatoes, aubergine, black olive, roasted pistachio and fig leaf jus
Tarte fine of courgettes, tomatoes, aubergine, black olive, roasted pistachio, bitter leaves and truffle sauce
Moscato di Pantelleria ‘Kabir’ 2023
Namayasai Farm burnt honey bavorois, olive oil pastry, Yorkshire strawberries, lemongrass, ginger
Petits fours
£185.00 per person
We thoroughly enjoyed our tasting of the wines when planning the menu and are sure you will be similarly impressed. The overriding style of the wines is perfect for a spring dinner, with the whites full of floral freshness as well as tropical and orchard fruit character, and the reds with red fruits, minerality, smokiness and balanced tannins. The sweet wine, Moscato di Pantelleria ‘Kabir’, will be the perfect ending to a May menu, with a perfect balance of opulence and sweetness against zesty freshness, stone fruit and elderflower.
We do hope you will be able to join us for this special dinner,
Barny and Ken
