R E S T A U R A N T M E N U
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
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