Sunday roast lunch

  • Includes three course and bottomles prosecco for two hours.
    £65 per person.
  • Starters
    • Rib Room prawn cocktail with Marie rose sauce and cos lettuce

    • Heritage beetroot salad, Secretts Farm leaves, Pink Lady apple, caramelised pecan nuts and carrot dressing (v)

    • Roasted Cauliflower & cumin velouté with venison rissoles

    • Traditional smoked salmon from Royal Warrant holder John Ross Jr of Aberdeen, trusted supplier to H.M the Queen and Royal Warrant holder

    • Pan seared duck liver with glazed chicken wing, Yorkshire rhubarb and Affilla Cress

  • Mains
    • Roast rib of Aberdeen Angus from Donald Russell with Yorkshire pudding,
      summer vegetables and beef dripping roasted potatoes
    • Roasted saddle of lamb with braised leeks, tomato and saffron purée, wild garlic and thyme jus
    • Roasted Guinea fowl breast with périgord truffle ravioli, celeriac purée, salsify and marjoram jus
    • Roasted pollock fillet with curried brown shrimps, fennel purée, heritage kale and black garlic velouté
    • Celeriac & wild mushroom tart with cep purée, sautéed wild mushrooms and parmesan sauce (v)
    • Desserts
      • Passion fruit tart with bergamot ice cream
      • Chocolate & caramel mousse with salted caramel ice cream
      • Banana soufflé with coconut and calamansi sorbet
      • A selection of homemade ice creams and sorbets
      • A selection of three cheeses from Artisan cheesemaker Alsop and Walker
         
    • Sample menu only