Simon Rogan

Wine Flight

Starter

Rieslingfreak ‘No. 5’ , an off-dry style Riesling from the Clare Valley, representing a terroir-focused approach to one of the New World’s iconic regions for Riesling - shows boldly assertive flavours of lime, peach, and red apple and an abundance of electric acidity. We felt that this wine was a perfect means of matching the richness of the artichoke in this dish, whilst simultaneously matching the texture of our goat’s curd, and cutting through the fats and spice of the finish of this course.

Main

Numa Cornut Bourgogne – a brand new project in Burgundy, in this case nestled in between the more classical classical villages and sourcing fruit from both Corgoloin and Comblanchien – this is a juicy and approachable style of Pinot Noir, with all of the complexity of it’s more storied neighbours, for a fraction of the price! Showing soft notes of dark cherry, and subtle red currant, with a velvety grip of tannin, and hint of savoury on the finish. We felt that this was just robust enough to stand up to the beetroots and rich sauce, present in this dish – but still deft enough so as to not overwhelm the more delicate flavours of this course.

Fermented Potato Bread with Wild Garlic Oil

1 Focaccia Potato Bread - Canadian Flour (Wheat), Water, Yeast, Honey, Buttermilk (Milk), Potato, Salt

1** Gluten Free Bread - Milk, Eggs, Gluten Free Flour [Rice, Potato, Tapioca, Maize, Buckwheat], Salt, Yeast, Olive Oil, Butter (Milk), Pumpkin Seeds

2 Wild Garlic Oil – Wild Garlic, Rapeseed Oil

Slow Cooked Fuseau Artichokes, White Lake Goat's Curd, Spiced Lentil, Tarragon and Stout

3 Confit Artichoke Pieces – Artichoke, Rapeseed Oil, Salt

4 Spiced Lentil Purée – Lentil, Salt, Pickled Ginger [Ginger (66%), Water, Salt, Acids: E260 and E330, Flavour Enhancer: E621, Preservative: E202, Sweetner: E961, Coulour: E163, Sweetners: E954 and E955, Contains aspartame (a source of phenylalanine)], Tomato Ketchup [Tomatoes, Spirit Vinegar (Sulphites), Sugar, Salt, Spice and Herb Extracts (contain celery), Spice], Onion, Cumin, Soy Sauce [Water, Soybeans (Soya), Wheat, Salt], Sweet Chilli Sauce [Water, Sugar, Pickled Chilli (7.9%), Modified Tapioca Starch(E1414), Pickled Garlic, Salt, Acetic Acid (E260), Sodium Benzoate(E211), Xanthan Gum (E415)], Red Onion

4** Gluten Free Spiced Lentil Purée – Lentil, Salt, Pickled Ginger [Ginger (66%), Water, Salt, Acids: E260 and E330, Flavour Enhancer: E621, Preservative: E202, Sweetner: E961, Coulour: E163, Sweetners: E954 and E955, Contains aspartame (a source of phenylalanine)], Tomato Ketchup [Tomatoes, Spirit Vinegar (Sulphites), Sugar, Salt, Spice and Herb Extracts (contain celery), Spice], Onion, Cumin, Soy Sauce [Water, Soybeans (Soya), Salt], Sweet Chilli Sauce [Water, Sugar, Pickled Chilli (7.9%), Modified Tapioca Starch(E1414), Pickled Garlic, Salt, Acetic Acid (E260), Sodium Benzoate(E211), Xanthan Gum (E415)], Red Onion

5 Stout Vinegar Reduction – Stout [Water, Barley (Wheat), Hops, Yeast], Sugar, Red Wine Vinegar (Sulphites)

5** Gluten Free Black Garlic – Black Garlic, Apple Juice

6 Crispy Jerusalem Artichokes – Jerusalem Artichokes, Rapeseed Oil, Salt

7 Our Farm Cress – Our Farm Cress (May Contain Celery and Mustard Cress)

8 Tarragon Oil – Tarragon, Rapeseed Oil

9 Goat’s Curd – Goat’s Curd (Milk)

Slades Down Duck, Boltardy Beetroots, Hazelnut and Chicory

10 Slow Cooked Duck Breast – Duck Breast

10* Confit Hen of the Woods – Hen of the Woods

11 Beetroot Purée – Beetroot, Demerara Sugar, Port [Port, Sugar, Brandy, Salt, Flavouring, Tartaric Acid, Preservatives (Potassium Sorbate, Sodium Benzoate, Potassium Metabisulphite (Sulphites)], Orange Juice, Salt, Sherry Vinegar, Lemon Zest, Rapeseed, Rosemary, Thyme

12 Baby Beetroot Halves – Baby Beetroot, Salt, Rapeseed Oil

13 Chicory Jam – Chicory, Red Wine, Caster Sugar, Star Anise, Tarragon, Cider Vinegar (Sulphites)

14 Toasted Hazelnut & Beetroot Crumb – Hazelnuts (Nuts), Beetroot, Salt, Demerara Sugar, Rapeseed Oil

14*** Nut Free Linseed and Beetroot Crumb – Linseed, Butter (Milk), Beetroot

15 Duck Sauce – Duck Necks, Chicken Wings, Onion, Honey, Raspberry Vinegar, Veal Bones, Butter (Milk), Cabernet Sauvignon Vinegar (Sulphites)

15* Bordelaise Sauce – Red Wine (Sulphites), Shallots, Butter (Milk), Mushroom Stock [Water, Dried Cep Mushrooms, Garlic, Onion], Bay Leaf

16 Hazelnut Oil – Hazelnut (Nuts), Rapeseed Oil

16*** Nut Free Lemon Thyme Oil – Lemon Thyme, Rapeseed Oil

17 Honey Brined Radicchio – Honey, Water, Radicchio

Chocolate Malt Cake, Preserved Summer Berries, Cumbrian Rapeseed and Oxalis

18 Chocolate Malt Cake – 70% Dark Chocolate [Cocoa Mass, Sugar, Fat-Reduced Cocoa Powder, Emulsifier: SOYA Lecithin, Natural Vanilla Flavouring. May contain MILK], Butter (Milk), Egg, Caster Sugar, Milk, Salt, Flour (Wheat), Baking Powder

18** Gluten Free Chocolate Cake - Chocolate (Milk), Butter (Milk), Egg, Caster Sugar, Milk, Salt, Gluten Free Flour [Rice, Potato, Tapioca, Maize, Buckwheat], Baking Powder

19 Berry Compote/Juice – Blackcurrant, Redcurrant, Raspberry, Blueberry, Blackberry, Caster Sugar

20 Rapeseed Oil Crème Diplomat – Egg Yolk, Caster Sugar, Corn Flour, Icing Sugar, Milk, Cream (Milk), Rapeseed Oil Extra Virgin

21 Freeze Dried Berry Powder – Blackcurrant, Redcurrant, Raspberry, Blueberry, Blackberry

22 Berry Syrup – Blackcurrant, Redcurrant, Raspberry, Blueberry, Blackberry, Caster Sugar, Water

23 Oxalis Cress – Oxalis (May Contain Celery and Mustard Cress)

* Vegetarian alternative

** Gluten Free alternative

*** Nut Free alternative

Black Winter Truffle

Ingredients:

Diced Black Truffle (Tuber Melanosporum).

More Information:

Our Black Winter Truffle has been prepared to be simply added to the sauce in your main course.

Truffle Pudding with Black Garlic Emulsion

Ingredients:

Truffle Pudding:

(Wheat flour, butter, water, yeast, sugar, skimmed milk powder, iodised salt, milk, egg, malt flour, truffle oil, cream)

Black Garlic Emulsion:

(Black garlic, apple juice, salt)

Cooking Instructions:

In a frying pan on a medium heat, colour each side of the truffle pudding pieces with a little vegetable oil until golden brown.

Once warmed through remove from pan and place on to an oven proof tray and bake at 180°C for 4 minutes or until heated through.

Cut a small hole at the end of the black garlic emulsion piping bag and pipe dots on top of the truffle pudding before serving.