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

 

 

S E P T E M B E R   2 0 2 1

 

 

Aperitif

Pre-dinner nibbles

Compressed cucumber, cucumber soup, dill & yoghurt sorbet 

British lops pork belly doughnut, plum chutney

Craster kipper mousse, shiso, pickled gooseberry & herring roe

Sourdough, whipped butters

(Watercress, coffee & juniper)

Giroles, tarragon, mushroom consomme, parsley & sherry vinegar

Hey!, Amós Bañeres, 2019, Spain

Whipped Tunworth, brioche, honey, milk & hazelnut

Triennes rosé, 2019, France

St. Austell mussels, jerusalem artichoke, chive & lemon

Els Vinyerons, Lluerna, 2019, Spain

Herdwick lamb, black garlic, polenta, mint

Cuvée Marie, Chinon Lambert, 2015, France

Beetroot, apple, cucumber & goats curd

Fig leaf ice cream, fig leaf oil

Stilton ice cream, compressed pear, oat crumble

Le Pere Jules, cidre de Normandie, France

Celeriac, salted caramel, chocolate, Autumn truffle

Les Sablonnettes, Fleurs d’Érables, 2018, France

Miso & chocolate cookie, Orange and Szechuan marshmallows

 Seasonal Workshop coffee & Fresh mint tea

 

Additional glass 7 / Digestive 8

Bottle + Tote 25 / WHP Jute 8

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