W H P a t H O M E M E N U
A t H o m e
A P R I L 2 0 2 1
Aperitif
Sourdough, whipped butters
Burrata, wild garlic, chive oil, Wye Vally asparagus & hazelnuts
Abel Benmaamar, Anjou, Blanc, 2018, France
Confit Chalkstream trout, almonds and sherry & dill
Fennel pickled baby cucumber, almonds, sherry & dill (V)
Philippe Brand, L’oiseau Et le Bouquet, 2018, France
Anjou asparagus, anise, lemon sabayon, Berkswell
Les Sablonnettes, Auguste, 2017, France
Herdwick lamb, white polenta, mooli radish & mint
Slow cooked heritage carrots, honey dressing, white polenta. mooli radish and mint (V)
Ancestral Litron, Jean-François Debourgrouge, Gamay, 2019, France
Stilton, bitter chocolate cookie, pear puree, coffee & vodka
Les Sablonnettes, rouge moelleux, 2018, France
Bay and buttermilk panacotta, sorrel jus & apple
Le Pere Jules, Poire de Normandie, France
Madeleines, blood orange and Szechuan marshmallows
Seasonal Workshop coffee & Fresh mint tea
A t H o m e
M A Y 2 0 2 1
C O M I N G S O O N
R E S T A U R A N T M E N U
For a list of food allergens please click here
M A Y 2 0 2 1
C O M I N G S O O N
J U N E 2 0 2 1
C O M I N G S O O N