Sunshine, blue skies, green grass – so many ingredients are at their prime right now and all of our new summer menus pay homage to that bounty. From A La Carte and Bar menus through to Vegan and Children’s, every single one has been given a freshen up.
With some inventive twists on some of our favourite signature dishes – the Scotch egg for example – and some enticing new creative dishes, particularly on our A La Carte menu, we can’t wait for you to join us in what is a true celebration of the season. Here’s a taste of what you can expect from our summer menus for 2021…
Locally sourced meat, fish and vegetarian produce all nestle effortlessly side-by-side on this season’s A La Carte menu, with herbs and edible flowers from our very own kitchen gardens taking some of the limelight too.
Buttery, rich, and melt in the mouth the Chicken, leek, apricot and rosemary press starter (£9), can be likened somewhat to a terrine. However, with a uniquely different preparation instead, confit chicken thigh meat is shredded and folded with cooked leeks and rosemary from the garden all pressed together.
This is served with a puree of apricot to add sweetness to the rich press, and crusty bread – which has been kneaded with activated charcoal – served with a leek veloute inside. A dish that combines hot and cold – the press cold, the veloute hot – it takes on a lot of wat we love about the great British summertime.
This season’s Scotch egg is very much recognisable as the traditional variety – however, the garnish and accompanying elements that make up this dish are far beyond your picnic staple. Served with both a piccalilli gel and apple gel, pickled cauliflower, courgette and shallot, the veg here is salted for 8-hours before being loaded with pickling elements. It is the addition of the apple that balances this dish – cutting through the sharp pickle on the plate, (£9.50).
With a handful of different species, the Heritage Tomato starter (£8.50), simply tastes like summer, evoking childhood memories of eating tomatoes fresh from the vine in the grandparents’ garden. This dish is all about letting the tomato and each of their flavour profiles shine through, therefore accompaniments are simple – mozzarella, black olives and a fondue featuring Docks Beers and Lincolnshire Poacher cheese.
When it comes to summer menus and main courses, fillet of beef, lamb, sea bass and mushrooms all get their time in the spotlight. Featuring the most tender cut, the Fillet of Beef (£29), is served alongside our take on a Cornish pasty. Made with brisket and vegetables, as well as beef fat pastry, it is the gentleman’s relish – combining smoked anchovy, cream cheese, smoked paprika and Worcester sauce – that sets this whole dish off. A wild mushroom and port sauce as well as crispy shallot rings adding texture and a rich sweetness.
The Rack of Lamb (£25) – cooked to your preference – is served with our take on Boulangere potatoes. Traditionally combining stock, onions and sliced potatoes finished with butter we also run shredded lamb belly through our version. Paired with a ratatouille of courgette ribbons, aubergine puree and peppers the smoked anchovy and oregano sauce here offers the perfect seasoning.
As for desserts, well, Sara and Danny really have done us proud. First up, there’s the White Chocolate Blondie (£8). A new and unique dessert for us, the white chocolate blondie is served with its very own mini Magnum. Inside its white chocolate and pistachio shell, you’ll find a moreish chocolate parfait. The third aspect of this dessert is a creamy raspberry sorbet and honeycomb.
Another familiar twist, this season’s chocolate bar dessert is dedicated to the Ambassador’s favourite after dinner treat – Ferreror Rocher (£8.50). Inspired by our Head Chef’s daughter’s favourite chocolate, this nod to the classic sweet treat features a Ferrero Rocher dome as well as salted caramel ice cream.
As always, those with dietary requirements will find more than half of the menu can be tailored to suit gluten-free specifications and a separate vegan menu is also available on request, as is a children’s menu.
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