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Menu 3 - Thursday 28th October

 

You’re plating up tuna, pickled cucumber with mango with a chilli salsa & pea shoots. Then you’re wowing with pan-fried venison with truffled celeriac puree, sauteed cavolo nero, and glazed carrots with an orange & shallot jus. 



To start: Tuna with pickled cucumber with mango & chilli salsa

For Main: Venison with truffled celeriac puree saute cabbage, glazed carrots

Regular price £40.00
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  • Regular price £40.00
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    Free delivery on Thursday 28th October


    1 tbsp apple cider vinegar (sulphites)
    2 tbsp aged balsamic vinegar (sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar (Sulphites)), Xanthan Gum)
    2 carrots
    80g cavolo nero
    400g celeriac (celery)
    1 red chilli
    2 tsp cornflour
    1 baby cucumber
    1 mango
    1 orange
    25g pea shoots
    1 shallot
    1 beef stock cube (celery) (Sea Salt, Potato Starch, Palm Oil, Vegetables (Onion, Celery, Carrot), Sugar, Natural Flavour, Yeast Extract, Beef Powder, Spices and Herbs (Parsley, Turmeric, Rosemary, Garlic, Black Pepper, Bay Leaves), Mushroom)
    ½ tbsp truffle oil
    2 wild venison haunch steaks
    2 wild caught albacore tuna steak (fish) (albacore tuna)


    Calories: 867
    Protein: 85g
    Carbs: 75g
    Fat: 26g

    Allergens: For allergens, see ingredients in bold.

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