Being the 20th Anniversary of the Channel Tunnel Opening, we thought it would be fun to do an English-French fusion menu.

As with all our Tasting Menus, do not be put off by the number of courses, each course is a small ‘taster’ designed to surprise and delight you.

Le Menu

Amuse-Bouche

Brandade, Basil Palmiers

Crapaud dans le Trou
Mini Yorkshire Puddings filled with Foie Gras Pate Remoulade, Sauternes Jelly

Boiled Egg and Soldiers
Soft Boiled Duck Egg, Asparagus and Smoked French Duck Soldiers

Fish and Chips
Gammon and Peas

Palate Cleanser

Coq au Vin
Warm Salad of ‘Coq au Vin’

Sheep’s Cheese, pickled Beetroot

Peche Melba
The ultimate French-English fusion – invented in 1892 by the French chef Auguste Escoffier at the Savoy Hotel in London, to honour the Australian Soprano, Dame Nellie Melba

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