January 2020 Taster Menu
Passion fruit liqueur and syrup, white vermouth muddled with honey pomelo and a splash of lemonade.
Cherry and amaretto liqueur with cranberry juice, cherries and ice.
A taste of the season
Gimbals home made bread, balsamic syrup and olive oil
Hot tossed salad of kiln smoked trout, sautéed Jerusalem artichokes, honey pomel, with a poached little egg.
Sautéed shredded confit of duck, sweet potato chickpea hummus, vadouvan onions, pomegranate molasses and coriander.
Baked mushrooms filled with creamy feta and wilted spinach with balsamic roasted red onions and toasted pine nuts.
Seared flat iron steak, béarnaise sauce, fries and beef tea.
Saint Clements posset, rose and cardamom infused potted raspberries and toasted pistachios.
Choice of cocktail, all five courses.
The whole table needs to participate in experiencing this taster menu