R E S T A U R A N T     M E N U

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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

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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

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