Gidleigh Park - Vollständiges Menü

Baked and smoked carrots, beetroot, organic goats curd, pumpkin crunch

A selection of freshly cut sandwiches, assorted home-made cakes and pastries, freshly baked fruit and plain scones with clotted cream and preserves. A choice of tea from our selection with a glass of Champagne

Textures of muscat grape, crisp yoghurt, salted granola, semi dried apple

Malt and yeast frozen cream, Jersey milk, 'Styrofoam ', chocolate, candied walnuts

Red Mullet, charcoal and scallop emulsion, cauliflower and Pennywort, razor clams

Colston Bassett mousse, burnt butter crumb, pickled root vegetable, Parmesan emulsion

Poached and torched Lemon sole, salt cod boudin, miso scented potatoes, seaweed butter

Cured and hay smoked trout, roasted barley, heritage carrot, beetroot, puffed wild rice

Pumpkin cake and jam, toasted seeds, cardamom custard, aerated orange chocolate, mandarin sorbet

Venison bresaola, confit hens yolk, buttermilk bubbles, pennywort from our grounds

Baked cheesecake, salted granola, vanilla scented beetroot and pomegranate

A selection of freshly cut sandwiches, assorted home-made cakes and pastries, freshly baked fruit and plain scones with clotted cream and preserves. A choice of tea from our selection

Slowcooked belly of suckling pig, Gidleigh apple cider, roasted endive, mustard cream, calvados jus

West county calves Sweetbread, confit swede, cep purée, thyme broth, coconut foam and curry oil

Homemade lightly smoked ricotta, hen of the woods mushroom, spring truffle, watercress

Aerated coriander parfait and jam, coconut rice pudding, mango and passion fruit

Parsnip cooked with honey, torched celeriac, kombu jam, aged cheddar

Confit and nitro blackberries, Picudo olive oil, crispy yoghurt and sorbet

served with sweet treats

Forced Yorkshire rhubarb, sugared pistachios and marzipan, milk ice cream, chocolate aero and soil, white chocolate gel

Braised and confit swede, spinach and crisp shallots, thyme infuse broth

Smoked heritage carrots and roasted sand carrots, cured venison bresaola, goats curd, watercress, beetroot

Lemon and Bergamot set cream, pistachio, olive oil, crème fraiche, pomelo

Cassoulet of razor clams, edamame beans, cuttlefish gnocchi, poached quail egg

Marinated kohlrabi, mustard and rapeseed, pear purée, red cabbage

Pipers Farm chicken cooked in umami broth, garlic panna cotta, frozen lovage, tapioca crackers

Gidleigh lamb, goats milk, parsnip bark and puree, abalone mushroom fondant, douglas fir and parsley cream

Cornish lobster, cardamom syrup, ice plant, lobster curd, citrus dressings

Banana parfait, kaffir lime, peanut, dark chocolate

Aerated verbena parfait, Cornish raspberries, fresh and freeze dry lychee, white chocolate aero and coconut

Local dry aged duckling, nasturtium leaf and root, ricotta, onion shells and gel, quinoa, caramalised onion

A selection of farmhouse and artisan cheeses as an extra course, supplement £12

Halibut poached in single estate olive oil, roasted scallop, textures of cauliflower, charcoal emulsion

Cured mackerel, Salcombe crab, torched cuttlefish and film, dill, yoghurt and cucumber

Hand dived scallop, homemade lightly smoked ricotta, spring truffle, nasturtium salad

Turbot, Devon lobster, hazelnut, roasted cos lettuce, black garlic

John Dory, roasted leek, seaweed, miso potatoes, sea vegetables, braised celery

Blue cheese mousse, burnt butter crumbs, pickled root vegetable

Loin of rabbit, chorizo porridge, Amontillado sherry, yellow oysters, braised celery

English cherries, aerated chocolate and parfait, pistachio, dark and white poppets

Pastrami of local wood pidgeon, blackberry and smoked oats, globe artichoke

Yorkshire rhubarb, ginger, Tahitian vanilla, burnt white chocolate