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

 

 

S E P T E M B E R   2 0 2 1

 

 

Aperitif

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Pre-dinner nibbles

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Compressed cucumber, cucumber soup, dill & yoghurt sorbet 

British lops pork belly doughnut, plum chutney

Craster kipper mousse, shiso, pickled gooseberry & herring roe

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Sourdough, whipped butters

(Watercress, coffee & juniper)

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Giroles, tarragon, mushroom consomme, parsley & sherry vinegar

Hey!, Amós Bañeres, 2019, Spain

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Whipped Tunworth, brioche, honey, milk & hazelnut

Triennes rosé, 2019, France

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St. Austell mussels, jerusalem artichoke, chive & lemon

Els Vinyerons, Lluerna, 2019, Spain

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Herdwick lamb, black garlic, polenta, mint

Cuvée Marie, Chinon Lambert, 2015, France

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Beetroot, apple, cucumber & goats curd

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Fig leaf ice cream, fig leaf oil

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Stilton ice cream, compressed pear, oat crumble

Le Pere Jules, cidre de Normandie, France

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Celeriac, salted caramel, chocolate, Autumn truffle

Les Sablonnettes, Fleurs d’Érables, 2018, France

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Miso & chocolate cookie, Orange and Szechuan marshmallows

 Seasonal Workshop coffee & Fresh mint tea

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Additional glass 7 / Digestive 8

Bottle + Tote 25 / WHP Jute 8