Our TDH menu changes bi-monthly and is available for lunch time and in the evening. In the evening, this menu can be mixed and matched with our Signature menu (mixing menus does not come under the set menu price, dishes are priced individually).
This menu will run from 8th January 2018 to 28th February 2018.
Homemade soup of the day with garlic croutons† and toasted ciabatta (*)
Crayfish arancini infused with prosecco and dill, presented with peppery watercress and a fruity strawberry and lemon gel
Charred halloumi served with harissa spiced houmous, herb marinated heritage tomatoes, fresh baby basil and charred flat bread (V)(*)
Paprika and cumin spiced pork patties, accompanied with a sweet and sour Malayan dipping sauce, black bean purée and fresh tendril pea shoots (gf)
Chef’s roast of the day served with pomme purée, a selection of vegetables and homemade sauce†
Pan seared smoked cod fillet, presented with crushed petit pois potatoes and buttered baby carrots, finished with an indulgent creamy crayfish and white wine sauce (gf)
Thai yellow curry with sweet potato, spinach, butternut squash and carrots, accompanied with egg fried coriander shredded cauliflower and wasabi & sesame seed coated bread twists† (V)
Pan fried duck breast served pink, presented with wine braised red cabbage and Granny Smith apple, celeriac and vanilla purée, baked patty pans and finished with morello cherry and brandy sauce (gf)
Rich crème de menthe dark chocolate ganache with dark chocolate soil, white chocolate whipped cream and fruity blueberry coulis (gf)
Coconut panna cotta served with tutti fruiti ice cream, stem ginger shortbread crumb† and finished with mango and banana coulis
Chef’s choice of cheese, served with spiced pear chutney, sourdough crispbreads and fresh fig (*)
Warm sticky toffee pudding with indulgent toffee sauce, toasted marshmallows and honeycomb ice cream
(*) Gluten free bread/biscuits available
† Gluten free without this item