BBQ & Fire Cooking
Plated Starters
Summer vegetable antipasti, whipped ricotta (v)
Roast balsamic tomatoes, courgette agrodolce, BBQ broccolini, confit piquillo peppers, green olive tapenade, grilled grelot onions
Smoked aubergine, ponzu, shichimi spice (vg)
Skate terrine, sauce gribiche
Whipped cod’s roe, crunchy seasonal vegetables
Prosciutto, cantaloupe melon, extra virgin olive oil
Grilled peach, buffalo mozzarella, basil & tomato dressing
Grilled mackerel, baked beets, pickled shallot dressing
Sharing Antipasti
Westcombe ricotta, pea salsa
Porchetta tonnato
Slow-roasted tomato focaccia, basil, aged pecorino
Early harvest veg, bagna cauda
From the Asado Grill
Roast sirloin on the bone, fire-roasted red wine onions
Herb-baked Chalkstream trout from the cedar plank
Spatchcock of chicken, smoked chilli rub
Pineapple & habanero slow-roast pork collar
Whole roast bream, herb & fennel stuffing
Grilled feta, peas, broad beans, mint & lemon dressing (v)
Lionsmane steak, mushroom XO sauce (vg)
Roast spatchcock of chicken, lemon & garlic
Whole romanesco cauliflower with zatar and tahini
Sides & Salads
Tomato black olive & summer herb fregola salad
Roast tenderstem broccoli
Watermelon & chickpea salad
Heritage tomato caponata salad
Green beans, roast peppers, garlic & chilli oil
Seasonal garden salad, lemon & olive dressing
New potato salad, salsa verde
Austrian potato salad
Sauces
Smoked chilli sauce
Roast garlic aioli
Salsa verde
Red chimichurri
Black bean dressing
Fire-roasted green peperonata
Avocado & tomatillo sauce
Dessert
Chocolate brulée tart
Passionfruit pavlova, marinated strawberries
Vanilla panna cotta, poached rhubarb, lemon cantucci
Roast peach, lemon ricotta, nutty granola
