Dom Pérignon, 2003* - Mas de Daumas
Transcription
Dom Pérignon, 2003* - Mas de Daumas
Menu Dégustation Autumn “To be enjoyed by the whole party. Available for lunch until 2 pm & dinner until 9.45 pm.” Amuse Bouche Dom Pérignon, 2003* Seared Scottish king scallops, sweet corn purée, slow cooked pork belly & shellfish reduction Mas de Daumas-Gassac, Haute Vallée du Gassac, IGP Pays de l’Hérault, 2012 Ballotine of foie gras, pain d’épice, poached pear & seasonal leaves Cyprès de Climens (2nd wine of Château Climens), 2009 - Poached fillet of halibut, herb potato crust, enoki, shellfish & dashi broth Chablis Grand Cru Vaudésir, Domaine Christian Moreau, 2011 - Breast of Landes pigeon, pastilla, couscous, aubergine purée & spiced harissa jus Côte-Rôtie, Domaine Philippe Faury, 2009 - Pineapple, chilli, coconut foam & financier White chocolate mousse, raspberry, pistachio crumb & green tea ice cream Côteaux du Layon Beaulieu, Château Pierre-Bise, 2001 Selection of seasonal cheeses from “La Fromagerie” (Optional course £10) Menu Dégustation £95.00 Menu Dégustation including wine £160.00 * Menu Dégustation deluxe including Champagne £195.00 Head Chef Joo Won This is a sample menu only. Price includes VAT, a discretionary service charge of 12.5% will be added to your bill. For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu. Our cheeses are made with unpasteurized milk.