Our Menu - Eileen's
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  • March 2020 - Five course taster menu

  • £55Per Person
  • March 2020 Menu

     

    Potato

    Potato Terrine, Blue Cheese and Potato Purée, Crispy Bacon Crumb,

    Pickled Red Onion, Chives
    Undurraga, Rose Royal, NV
    Valle de Leyda, Chile

    Salmon

    Cured Salmon, Oyster and Buttermilk Sauce,
    Lovage Oil, Brown Shrimp Dressing, Pickled Salisify
    Dominio de Fontana, Sauvignon Blanc Verdejo

    Central Castile, Spain

    Pork

    Pork Belly, Harissa Emulsion, Broccoli Purée, Hazelnut Pesto,

    Roast Onion Ketchup, Charred Broccoli
    San Marzano ‘Talò’, Salento, Malvasia Nera

    Apulia, Italy

    Beef

    Slow Cooked Short Rib and Crispy Cheek Fritter, Wild Garlic Purée,

    Roasted Leek, Beef Dripping Potatoes
    Feudi di San Gregorio ‘Trigaio’, Aglianico

    Campania, Italy

    Dark Chocolate

    Baked Dark Chocolate Mousse, Peanut Parfait,
    Milk, Caramel, Candied Peanuts
    Gérard Bertrand, Banyuls
    Languedoc-Roussillon, France

     

    Five Courses – £55.00
    Wine £35.00

  • March 2020 - Seven course taster menu

  • £75Per Person
  • March 2020 Menu

     

    Potato

    Potato Terrine, Blue Cheese and Potato Purée, Crispy Bacon Crumb,

    Pickled Red Onion, Chives
    Undurraga, Rose Royal, NV
    Valle de Leyda, Chile

    Salmon

    Cured Salmon, Oyster and Buttermilk Sauce,
    Lovage Oil, Brown Shrimp Dressing, Pickled Salisify
    Dominio de Fontana, Sauvignon Blanc Verdejo

    Central Castile, Spain

    Pork

    Pork Belly, Harissa Emulsion, Broccoli Purée, Hazelnut Pesto,

    Roast Onion Ketchup, Charred Broccoli
    San Marzano ‘Talò’, Salento, Malvasia Nera

    Apulia, Italy

    Gurnard

    Roasted Gurnard, Mussels, Pickled Golden Raisins, Cauliflower Purée,
    Spring Onion, Mussel Butter Sauce, Raw Cauliflower

    New Hall Vineyards, Bacchus Reserve
    Essex, Great Britain

    Beef

    Slow Cooked Short Rib and Crispy Cheek Fritter, Wild Garlic Purée,

    Roasted Leek, Beef Dripping Potatoes
    Feudi di San Gregorio ‘Trigaio’, Aglianico

    Campania, Italy

    Coconut

    Toasted Coconut Ice Cream, Pineapple and Passion Fruit Salsa,
    Lime Sablé, Mint,Mango Purée, Passionfruit Granita
    Berton Vineyard Reserve, Botrytis Semillon

    Riverina, Australia

    Dark Chocolate

    Baked Dark Chocolate Mousse, Peanut Parfait,
    Milk, Caramel, Candied Peanuts
    Gérard Bertrand, Banyuls
    Languedoc-Roussillon, France

     

    Seven Courses – £75.00

    Wine £45.00