Seasonal Update: Introducing Menu D
This menu takes inspiration from the different regions of Italy - we’ve put our twist on some classic pairings which are synonymous with summertime.
For the meat main options, our first is corn-fed chargrilled chicken breasts stuffed with smoky mozzarella and a roasted tomato sauce, decorated with rocket and a green pesto.
A combination much enjoyed in the Tuscan region, our next option combines pork and fennel, featuring both the seeds in the pork loin crust and the bulbs roasted in accompaniment - with a little chili for heat.
The fish main dish is centered around our home-smoked salmon, which goes in the smoker for a few hours using oak chippings. We then roast the fillets and sit them on a warm nicoise salad, adding our final touch of beetroot pickled duck eggs to bring an extra pop of colour to the dish.
Our Vegan main is a rich tomato and aubergine stew, which has lots of big meaty Gordal olives and some of the sweet and sourness found in the traditional Scillian favourite Caponata.
The sides on this menu offer a choice of warm and cold salad options: starting with fregola, a small pasta with grilled courgettes, peas, asparagus, lemon juice and mint, dressed with a super green seeded sauce made from curly kale, toasted pumpkin seeds, basil and garlic.
Our new potato salad packs a punch, with horseradish mixed into the creme fraiche dressing – which we like as a lighter alternative to mayonnaise. We’ve also created a root vegetable slaw, which showcases all the colours of the season in a light vinaigrette giving it lots of crunch. Our panzanella strays from the traditional format - we serve a mix of fresh and roasted heirloom tomatoes, crunchy peppers all on top of a whole toasted focaccia for tearing and sharing. The last option on this menu is a summer on a plate, with a creamy Burrata mozerella torn over thinly sliced prosciutto, smoked charred figs, and peaches.
For Dessert, we have a vegan banana cake with chocolate and peanut butter frosting - so good we guarantee there won't be a scrap left!
Or opt for a light and summery sumac & strawberries Eton mess - sumac is a traditionally middle eastern spice made from the dried berries of the sumac bush.
We love its tangy lemony flavour which really complements the sweetness of summer strawberries, giving a real zing to the traditional Eton mess.
What’s in season:
Asparagus, Beetroot, New Potatoes, Carrots, Celeriac, Greens, Fennel, Figs, Rhubarb, Strawberries