The Team
Dinner Menu
To start or share
Classic Caesar
Cos lettuce, parmesan and sour dough croutons
Mackerel
Pan fried with pickled vegetables and star anise, horseradish emulsion
Sweet peppers
Roasted with goats cheese, basil and anchovies
“Hatfield Broad Oak” chipolatas
Toad in the hole, wild-mushrooms, mash and onion gravy
Pea Soup
Scented with wild garlic and smoked bacon froth
New Jersey potatoes
Warm salad with crème fraiche, avruga caviar and cray-fish
***
Buffalo mozzarella
Slow-roasted tomatoes, walnut salsa verde, red chard and baby spinach
Bayonne ham
Filled with celeriac remoulade , aged Parmesan, toasted hazel nuts and seasonal leaves
Charentais melon
Basil, aged balsamic
Rabbit
Terrine, honey and grain mustard, melba toast
Asparagus
Warm salad with quails eggs, blood orange Hollandaise
Tiger prawns
Spiced and grilled with roasted garlic aioli
Scallops, monkfish cheeks, chicken nuggets
Seared, parsnip puree, broad beans, lemon scented sauce
Frogs legs
Pan fried with chorizo, roasted garlic puree and watercress
***
Main courses
Seared Sea bass
Basil crushed new potatoes, globe artichokes, asparagus and sauce vierge
Braised Halibut
Braised fennel, orange and coriander, baby leeks, carrots and Jersey Royals
Beef
Rib-eye with homemade chips, tomato and béarnaise sauce
Lamb
Roast rump and braised shoulder, Savoy cabbage, onion puree, confit cherry tomatoes
Rabbit
Stuffed saddle with black pudding, spinach and herb mash
“Wicks Manor” Pork
Assiette, cauliflower puree, spiced lentils, charentenay carrots
Guinea fowl
Roast breast with tarragon, peas, broad beans and wilted baby gem with it’s own tortellini
Linguine
Seasonal vegetables, shallots, garlic and rocket
Lentil sausage
On spinach, celeriac sauerkraut, mash and onion sauce
***
Side Orders
Vegetables
Spinach, Green beans, carrots, Savoy cabbage
Potatoes
Mash, dauphinoise and homemade chips
Anton’s Tasting Menu
Asparagus
Warm salad with quails eggs, blood orange Hollandaise
Scallops
Seared on linguine, lemon scented sauce
Frogs legs
Pan fried with chorizo, roasted garlic puree and watercress
Lamb
Roast rump and braised shoulder, Savoy cabbage, onion puree, confit cherry tomatoes
Anton's assiette of desserts 5 courses £42.00per person
The tasting menu can only be taken by the whole table
Prices include VAT: A discretionary service charge of 10% will be added to your bill.
