Christmas Set Menu.






Nibbles. Served on arrival.
Sourdough, salted Longman’s butter
Whipped cod’s roe, hash browns
Grind pigs in blankets, chorizo, date, bacon
Ham croquettes

note. Nibbles are served as half a piece per person that has booked. So if 20 people have booked you would serve 10 croquettes as an example.

Starters.
Brixham crab, dijonnaise, sourdough, chilli, lemon
Chicken liver parfait, onion chutney, pickled mustard seeds, toasted brioche
D.O.P Burrata, basil pesto, roast datterini tomato
Sprouting broccoli, romesco, cauliflower, Marcona almonds
Jackson Smokers smoked salmon, house crumpet, crème fraîche

note. Starters are served as 0.85 of a portion per person split across the selection. So if 20 people have booked you would serve a total of 17 portions (20 x 0.85). This could be 4 crab, 4 parfait, 4 burrata, 3 smoked salmon and 2 sprouting broccoli. The chef should make the decision on numbers based on the guests and their preference.

Mains.
Flat-iron steak, horseradish cream, watercress
Roast 1/2 chicken, brioche chicken butter stuffing
Baked cod, mussels, chorizo butterbean
Crispy polenta, caponata, pine nuts, aged balsamic
Four cheese rigatoni, olive oil breadcrumbs

note. Mains are served as 0.85 of a portion per person split across the selection. So if 20 people have booked you would serve a total of 17 portions (20 x 0.85). This could be 4 steak, 4 chicken, 4 day boat fish, 3 rigatoni and 2 crispy polenta. The chef should make the decision on numbers based on the guests and their preference. These should be served on large plates together there possible so steak, polenta and chicken all on one large plate each. Fish each on their own plate and rigatoni in their own dish each

Sides.
Rosemary roast potatoes, aioli
Steamed winter greens, champagne vinaigrette
House salad, soy pumpkin seeds
Roasted root vegetables, honey, dukkah

note. Sides are served as 0.6 of a portion per person split across the selection. So if 20 people have booked you would serve a total of 12 portions (20 x 0.6). This could be 3roast potato’s, 3 steamed greens, 3 house salad, 3 root vegetables. The chef should make the decision on numbers based on the guests and their preference. These are served in the large round bowl (açai bowl)

Christmas desserts menu