EXAMPLE MENUS
With a passion for sourcing as much local produce as possible, Daniel's menus reflect not only what's bang in season but also showcases some of the finest produce from within the Surrey Hills
GILLY'S DINNER MENU
MARCH 9TH 2019
Starter
Confit Etherley fam duck terrine, pistachio crumb, beetroot ketchup and toasted crouton
Main
Loin of Surrey Venison, pomme presse, charred purple sprouting, spiced carrot crème, port jus
Dessert
Poached Yorkshire rhubarb, blood orange, granola crumb, strawberry ice cream
NO.7 TEMPLE
JULY 15TH 2018
SET MENU
Starter
Cured Brixham mackerel, smoked buttermilk, spiced oil, compressed cucumber, seaweed naan crisp
Main
South Downs lamb rump, marsala braised shoulder, charred spring onion, wild nettle cream, Bombay potato dauphinoise
Dessert
Pistachio Bakewell with cardamom strawberries and clotted cream
SUZANNE MIRON
OXSHOTT – MARCH 15TH
Amuse Bouche
Starter
Dover sole, celeriac and dill split sauce, coastal vegetables, crispy capers and chicory ketchup
Main
Fillet of Surrey beef, roasted salsify, textures of onion, watercress, charred spring onion, madeira jus
Dessert
Poached local rhubarb, blood orange curd, liquorice, parkin crumb