Louisa Ellis

Takes over The Radmoor Restaurant

5 Course Taster Menu

Celeriac & brown butter veloute

Roasted Cauliflower, Wild mushrooms, truffle & yeast flakes

Steamed plaice, Lemon, Apple, Parsley sauce & sea herbs

Roasted lamb loin, Anna potato, caramelised onion, Black garlic puree & nasturtium

Pear & salted caramel custard galette

 

 

5 Course Vegetarian Taster Menu

Celeriac & brown butter volute

Roasted Cauliflower, Wild mushrooms, truffle & yeast flakes

Braised leek, vegetable broth, olive oil & garden greens

Soy glazed Aubergine, chive oil, Buratta cheese & tomato essence

Pear & salted caramel custard galette

£30 Per Person

Please specify at the time of booking which taster menu you and other members of your party will be ordering.

Starter
Game Consommé, Beetroot Julienne and Herb Dumpling

Or

Venison Carpaccio, Boozy Golden Sultanas, Redcurrant Jelly, Juniper and Lime Essence (Can be v)

Main Course
Wild salmon Beignet, Watercress Puree, Lambs Lettuce and Butter Leaf Salad

Or

Duck breast with confit fig nugget, fennel purree, purple potato, star anise thyme jus

 

Local stilton cheese and apple soufflé, micro green salad

Dessert
 Crab Apple Brulee, Damson Jam compote

Or

Chocolate fondant with clotted cream ice cream

 Coffee

 

£16.95 Per Person

Starter

Chargrilled Tuna Nicoise

Burrata Mozzarella Bruschetta (V) – (Burrata, Mozzarella, Broad Beans, Sugar Snap Peas, Radish, Mint and Chilli)

Main

2 x Bone Rack of Spring Lamb with a Redcurrant & Mint Jus

Open Ravioli with Squash & Porcini Mushrooms

All the above served with Roast Baby Potatoes, French Beans wrapped in Pancetta, Heritage Carrot

The Main Event – Puddings

Spotted Dick, Jam Roly Poly,  Treacle Tart, Chocolate Banana Bread & Butter Pudding all served with lashings of custard

Black Forest Entremets

Rhubarb & Orange Chiffon Pie

 

Pudding club rules:

The rules to be adhered to which are fundamental to the event are as follows:

Rule 1: No-one is allowed to the Pudding table without the Pudding Master’s permission.  One table is invited up at a time.

Rule 2: No more than one pudding is allowed in your bowl at any time; everyone on the table has to have a clean bowl before anyone at the table can next go up.

The aim is that you will go up and try all 7 puddings, but the order is entirely up to you.

The evening is very sociable, you sit at large tables which encourages conversation, and later, comparison of scores, debate and inevitable disagreement.

Before any of the puddings make an appearance there is the matter of a small savoury course.  There is a choice of 3 options (pick wisely) and whilst potatoes and vegetables are provided, you are advised to go easy and you won’t find bread rolls on the table; there will be plenty of carbs later!

Starter
Fish and Chips – Deep Fried Cod Cheeks, Pea Puree, Pommes Pailles and Malt Vinegar powder

Or

Scottish Venison – Whiskey Smoked Venison, Heather Honey and Blinis

 

Main Course
Irish Stew – Sous Vide Lamb Neck, Baby Heritage Carrots, Smoked Ham Colcannon, Glazed Onions and Peppercorns

Or

Welsh Mussels – Conway Mussels, Baby Leeks, Laverbread and Samphire

Or

Woolton Pie – Roasted root vegetables, roast shallots, bound in a rich cream and leek sauce

 

Cheese Course
Blue Rathgore – Blue Veined Cheese of Northern Ireland served with Onion Chutney, Apple and Water Biscuits

 

Dessert
Yorkshire Pudding – Rhubarb Compote, Cardamon Custard

Or

Spiced Plums – with porter sabayon, ginger crumble and iced yoghurt

 

£16.95 Per Person

• All Dishes Are Offered Subject To Availability
• Prices Include Vat
• Some Dishes May Include allergens
• Please Ask If You Are Allergic To Food Ingredients