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EXAMPLE MENUS
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