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
N O V E M B E R
Chicken liver macaroon, Braeburn apple puree
Chestnut macaroon, Braeburn apple puree (v)
Rainbow radish tuile, chive ‘butter’
Sourdough
Black garlic butter & preserved lemon butter
Jerusalem artichoke puree, onion ash, artichoke skins, chive
Macabeau, Suner, 2020, Spain
Cep & maitake mushrooms, buckwheat, dashi, mushroom consommé
Blanc de Folls, Vins de Pedra, 2019, Spain
Cornish mackerel, gooseberry puree, lovage emulsion, horseradish jus
Apple poached and flamed leek, gooseberry puree, lovage emulsion, horseradish jus (v)
Le Droit Chenin, Lambert, 2020, France
Mallard, chestnut puree, cherry puree, cavolo nero, fig chutney, gingerbread sauce
Baked beetroots, chestnut & balsamic puree, cavolo nero, fig chutney, gingerbread sauce (v)
Les Terrasses, Lambert, 2019, France
Bleu d’avérne, pine nut crumble, compressed pear, pine gel & emulsion
Le Pere Jules, Cidre de Normandie, France
Carrot granita, creme fraiche, preserved lemon puree
Artichoke ice cream, honey comb, hazelnut crumble, blackberry compote, fennel herb
Fleurs d’Erables, Les Salbonnettes, 2018, France
Juniper marshmallow, vodka & pine chocolate
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, 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