Evenings at The Radmoor Restaurant

Open for Evening Meal Service Thursday 18th September

Menu

Book Your Place with George Hill Wines

Goat’s Cheese and Beetroot Royale

Wine Pairing:

Bichot, Cremant de Bourgogne Blanc de Blancs

○

Citrus-Cured Seabass, Fennel and Grapefruit

or

Fennel and Grapefruit Salad, Labneh, Toasted Hazelnuts, Herb Dressing (V)

Wine Pairing:

Chateau Giraud, G de Giraud Blanc

○

Breast of Duck, Fondant Potatoes, Apple, Blackberry and Celeriac

or

Salted Baked Celerian, Fondant Potatoes, Kale, Apple, Blackberry (V)

Wine Pairings:

Chateau Sigognac, Medoc 2020

Charmes de Kirwan Margaux

○

Brie de Meaux, Baked Fig, Sourdough Cracker

Wine Pairing:

Chateau Kirwan, 3d Growth Gran Cru Classe Margaux 2017

○

Lemon Meringue, Madeleines, White Chocolate and Pistachio Truffles, Apricot Pate de Fruits, Blackberry Pate de Fruits

Wine Pairings:

Chateau Jany, Sauternes 2020

Chateau Le Pin Sacriste, Sainte Croix du Mont

All Dishes Are Offered Subject To Availability, Prices Include Vat, Some Dishes May Include Allergens Please Ask If You Have Allergies.

Amuse Bouche

Shallot & Apple Soup

Starter

Venison Sausage Roll

redcurrant

(sd, e, lf, gl)

Pear & Blue Cheese Salad

toasted walnuts

(v) (sd, m, n)

Smoked Haddock Chowder

(sd, m)

Main

Roast Pork Loin

barley casserole, squash, apple, & cider

(lf, gf)

Seared Salmon

roasted squash, sage butter, toasted pumpkin seeds

(m)

Spaken Hoe & Celeriac Wellington

beets, kale, & pine nuts

(v) (gl, lp, m, n, e)

Dessert 

Apple Tart Tatin

vanilla ice cream

(m,e,lf,gl)

Godminster Cheddar

chutney & crackers

(m,ce,sd,gl)

Spiced Plum Crumble

oat topping & custard

(m,e,gl,lf)

All Dishes Are Offered Subject To Availability, Prices Include Vat, Some Dishes May Include Allergens Please Ask If You Are Allergic To

Food Ingredients Allergen Key: Ce = celery, gl = gluten, cr = crustacean, e = eggs, f = fish, lf = lupin flour, m= milk, mo = molluscs, mu = mustard, n = nuts, p = peanuts, ss = sesame seeds, sd = sulphur dioxide, s = soya

Amuse Bouche

Consommé Flamande

(v) (m)

Starter

Melon & Parma Ham

(sd)

Egg Mayonnaise & Cress

(v) (e)

Prawn Cocktail

marie rose

(e,cr,gl,lf,m)

Main

Coq au Vin

red wine, pancetta, mushrooms

(sd)

Sole Veronique

white wine & grapes

(sd,m,e)

Mushroom Stroganoff

rice

(v) (m)

Dessert 

Baked Alaska

(m,e,lf,gl)

Lemon Syllabub

shortbread

(m,e,lf,gl)

Victoria Pudding

custard

(e,m,gl,lf)

All Dishes Are Offered Subject To Availability, Prices Include Vat, Some Dishes May Include Allergens Please Ask If You Are Allergic To

Food Ingredients Allergen Key: Ce = celery, gl = gluten, cr = crustacean, e = eggs, f = fish, lf = lupin flour, m= milk, mo = molluscs, mu = mustard, n = nuts, p = peanuts, ss = sesame seeds, sd = sulphur dioxide, s = soya

Sharing Platters Menu

Get ready for an evening built around fire, flavour, and theatre.

This menu is designed around unique sharing platters, each cooked live over our fire cage, brining a smoky taste experience to every dish!

THE START

Mezze-Style Platter
Charred aubergines with tahini and pomegranate.

Roasted peppers with olive oil, garlic & sea salt.

Warm flatbreads with smoky baba ghanoush, chimichurri hummus & spiced tomato dip.

Grilled halloumi with chilli honey.

Marinated olives & pickles.

MAIN SHARING PLATTERS

Seafood & Prawns Platter
Flame-grilled king prawns brushed with garlic & chilli butter.

Charred squid tossed with smoked paprika & parsley.

Served with roasted lemon halves & chimichurri mayo.

Roast Sirloin of Beef
Grass-fed sirloin roasted over wood embers.

Sliced medium-rare & served with fire-roasted peppers, confit garlic cloves, rosemary salt & a jug of rich red wine gravy.

Finished with classic Argentine chimichurri.

Vegan & Veggie Grill Platter
Fire-roasted aubergines with chimichurri drizzle.

Stuffed peppers with spiced rice & black beans.

Charred cauliflower steaks with garlic and lemon.

SIDES
Grilled corn ribs with chipotle butter & queso fresco

Patatas bravas with smoked paprika aioli.

Crisp baby gem lettuce with blue cheese ranch

DESSERT
Rum Baba with Dulce de Leche
Soaked sponge with dark rum syrup, fire-roasted pineapple, finished with Argentine dulce de leche & vanilla cream.

All Dishes Are Offered Subject To Availability, Prices Include Vat, Some Dishes May Include Allergens Please Ask If You Are Allergic To

Amuse Bouche

Ratatouille Tart

(v) (lf,gl)

Starter

Pâté de Campagne

grilled sourdough, pickles

(gl,lf,e,sd)

Moules Marinière

(cr,m)

French Onion Soup

gruyère croutons

(gl,lf,m)

Main

Cote du Boeuf

(to share)

frites, bearnaise sauce, brasserie salad

(sd,e,m)

Seafood Bouillabaisse

rouille, toasted baguette

(cr,gl)

Vegetable & White Bean Cassoulet

herb crumb

(v) (gl)

Dessert 

Crème Brûleé

madeleines

(m,e,lf,gl)

Cherry Clafoutis

vanilla ice cream

(m,e,lf,gl)

Pear & Almond Tart

crème anglaise

(e,m,gl,lf,n)

All Dishes Are Offered Subject To Availability, Prices Include Vat, Some Dishes May Include Allergens Please Ask If You Are Allergic To

Food Ingredients Allergen Key: Ce = celery, gl = gluten, cr = crustacean, e = eggs, f = fish, lf = lupin flour, m= milk, mo = molluscs, mu = mustard, n = nuts, p = peanuts, ss = sesame seeds, sd = sulphur dioxide, s = soya

MENU DISCLAIMER

We make every effort to ensure that the prices and items listed on our menus are up to date and correct. However, the prices and items listed on our web site menus are not guaranteed and are subject to change without notice. When menu and/or price changes are made, those changes may not be immediately reflected on this web site.  The Radmoor Restaurant reserves the right to change menu selections, and/or the prices that accompany those items, as they appear on the menus at the restaurant.

WE MUST ADVISE…

All items are subject to availability. Dishes may contain nut/nut derivatives. Fish dishes may contain small bones. Olives may contain stones. All of our food is freshly prepared and cooked to order, if you have any allergens or concerns please talk to a member of our team so that they can assist you.