R E S T A U R A N T     M E N U

The Water House Project - logo outline.p

T H E   W A T E R   H O U S E   P R O J E C T

 

 

O C T O B E R   2 0 2 1

6th October - 31st October

Jerusalem artichoke skins, chestnut mushroom, gooseberry & hazelnut (v)

Fennel shell, cured venison, date and goats curd

Fennel shell, salt baked beetroot and goats curd (v)

Sourdough with miso butter & coffee and juniper butter

Baby beetroots, chocolate dressing, smoked chestnuts,

coffee, fennel & pickled blackberries (v)

Maison Guillot-Broux, Fleurie, 2020, France

​Beetroot, apple & cucumber (non alcoholic pairing)

Scottish lobster, girolle puree and lobster bisque

Girolles, Wiltshire truffle, walnut puree, tarragon oil (v)

Podere Orto Trivium, Bianco, 2019, Italy

Morel mushroom and lemon verbena (non alcoholic pairing)

Monkfish, butternut, saffron emulsion, pickled kumquats

Butternut fondant, saffron emulsion, pickled kumquats (v)

Modat, Le Petit Mod'Amour Blanc, 2020, France

Butternut, ginger and kumquat (non alcoholic pairing)

Venison haunch, elderberry jus, red cabbage and parsley root puree

Rainbow carrots, parsley root puree, raisin, caper and pine nut dressing (v)

Altos de san Esteban, La Perra Gorda, 2019, Spain

Elderberry spritz (non alcoholic pairing)

Tunworth, pear & vanilla, hazelnut, shallot ice cream, burnt onion skins (v)

Zapiain, Sagardo Ekologikoa, Spain 

Conference pear and vanilla (non alcoholic pairing)

Aubergine & cumin sorbet, salted plums, plum chutney (v)

Guanaja chocolate, fig leaf ice cream, fig leaf oil (v)

La Petite Baigneuse, Maury Grenat 2017, France 

Fig leaf milk (non alcoholic pairing)

Juniper fudge, Sapling vodka and pine chocolate truffle (v)

Seasonal Workshop coffee or Fresh mint tea

A T   H O M E   M E N U

The Water House Project - logo outline.p

T H E   W A T E R   H O U S E   P R O J E C T

 

 

1st O C T O B E R   -  31st  J A N U A R Y

 

Sourdough

 

 

 Coffee + juniper butter, miso butter, preserved lemon butter

 

 

Baby beetroots, chocolate dressing, smoked chestnuts,

coffee, fennel & pickled blackberries

Maison Guillot-Broux, Fleurie, 2020, France

 

 

Scottish lobster, girolle puree, lobster bisque & quince

Girolles, Wiltshire truffle, walnut puree, tarragon oil (V)

Podere Orto Trivium, Bianco, 2019, Italy

 

 

Monkfish, butternut, saffron emulsion, pickled kumquats

Butternut fondant, saffron emulsion, pickled kumquats (V)

Modat, Le Petit Mod’Amour Blanc, 2020, France

 

 

Venison, elderberry jus, red cabbage and parsley root puree

Alstos de san Esteban, La Perra Gorda, 2019, Spain

 

 

Tunworth, pear & vanilla, hazelnut, burnt onion skin

Zapiain, Sagardo Ekologikoa, Spain

 

 

Guanaja chocolate, Normandy creme fraiche, white wine seeped raisins, fig leaf oil

La Petite Baigneuse, Maury Grenat 2017, France

 

 

Juniper fudge, Sapling vodka and pine chocolate truffle

 Seasonal Workshop coffee or Fresh mint tea

From the beginning of each months menu a full list of food allergens will be available here