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 purple figs, sautéed Jerusalem artichokes, honey pomelo, with a poached little egg and croutons.
Avocado fritter, 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.
Roast cauliflower and white onion tarte tatin with melted taleggio, Norland moor elderberry vinaigrette dressed endive and toasted pine nuts.
Sticky toffee pudding with toffee sauce and double cream.
Choice of cocktail, all five courses.
The whole table needs to participate in experiencing this taster menu