Bespoke Fire Food

Bespoke Fire Fest

PRICES FROM £65 PER HEAD *Surcharge applies

 

Starters

CHARRED SUMMER FIG & YORSHIRE CURED HAM (VO)
crumbled feta | local honey | baby watercress

ROASTED ‘DUKE OF YORK’ PEACH & BURATTA
smoked mallard breast | mizuna leaf | pine nuts

HAND PICKED CROMAR CRAB
avocado | granny smith apple | brown crab mayonnaise 

WOODFIRED CURED SEATROUT
dill | fennel & cucumber | horseradish jerseys

PLANCHA SEARED TUNA CARPACCIO
yuzu dressing | light soy | chilli | coriander

BAKED MALAKA SPICED MUSSELS
pandan leaf | galangal | chilli | coriander | fresh lime

ROASTED ‘DUKE OF YORK’ PEACH & BURATTA
smoked mallard breast | mizuna leaf | pine nuts

BUTTER ROASTED KING SCALLOP ‘IN THE SHELL’
ash baked celeriac puree | asparagus | hard fried shallots*

KING PRAWN & WHITE CRAB VERMICELLI ROLL
mint | coriander | basil | fresh lime | chilli & ginger dipping sauce

THE WOODFIRED GRILLED SALAD
heart of cos lettuce | ember baked golden beetroot | asparagus | roasted almonds | pomegranate | goat cheese & charred lemon dressing

CHARRED APARAGUS & SMOKED HADDOCK
Dutch sauce | roasted lemon 

BUTTER ROASTED KING SCALLOP ‘IN THE SHELL’
steamed clams | sauce mariniere | burnt lemon*

SEATROUT, POACH QUAIL EGG & ASPARAGUS
vinaigrette | cucumber & fennel salad | feta

 

Mains

HAY-FLAMED FREE RANGE CHICKEN BREAST
wood roast baby potatoes | asparagus | English herb salad

PARILLA SEARED PENNINE LAMB RUMP
gratin of potato & celeriac | summer peas | mint sauce

WOOD ROASTED NATIVE LOBSTER
hazelnut & garlic butter | summer leaves | jersey royals | homemade mayonnaise*

CHARRED & ‘HUNG ROASTED’ SIRLOIN OF DRY AGED BEEF
homemade horseradish | goose fat fried potatoes | dressed leaves 

CHARRED & ‘HUNG ROASTED’ FILLET DRY AGED BEEF
homemade horseradish | goose fat fried potatoes | dressed leaves*

BAKED SEA TROUT & JERSEY ROYALS
sea salt | asparagus & fennel salad | homemade mayonnaise

BUTTER ROASTED HALIBUT
fire wilted rainbow chard | sobrasada aioli | charred lemon

OVEN ROASTED NORTH SEA COD
fire wilted rainbow chard | sobrasada aioli | charred lemom

 

Third

BELGIAN CHOCOLATE BROWNIE
vanilla ice cream | hot chocolate sauce

CARAMELISED PINEAPPLE
mascarpone | honey

CAMBRIDGE BURNT CREAM
fresh summer berries

FLAMED MERINGUE & HEDGEROW COMPOTE
chantilly cream  

LEMON POSSET
biscotti