PARK RESTAURANT
Michelin Star Dining in the elegance of the Park Restaurant.
The following menus are a collection of dishes created by our award winning Head Chef Hywel Jones and his highly skilled brigade. Chef uses the finest organic ingredient to ensure the fullest flavours. Hwyel uses local ingredients sourced wherever possible from local suppliers. Full use is also made of our extensive herb garden. Dinner menus start from £65.00 per person for 3 courses excluding coffee and Petit fours.
Dinner is available in the Park Restaurant Tuesday to Saturday evenings.
Should you have any specific requirements, preferences or wishes, we will be delighted to discuss them with you
BRASSERIE
Incorporated within the Spa is the new stylish Brasserie. Created under the watchful eye of Head Chef Hywel Jones, the Brasserie provides a perfect alternative to the Park Restaurant and showcases produce from the finest local suppliers.
All day dining available 7 days per week.
Following is a sample of the Park Restaurant dinner menu.
First Course
Norfolk Duckling Three Ways
Rare Seared Blue Fin Tuna, Smoked Haddock and Sweet Potato Fritters, Aubergine Caviar, Citrus Glaze
Pan Roast Scottish Diver Scallops, Braised Pork Belly, Squash Purée and Baby Leeks
Caramelised Veal Sweet Breads, Lasagne of Ceps, Langoustines, Sauternes and Rosemary Foam
Confit of Organic Salmon, Nage of Shellfish, Carrot and Tarragon
Breast and Bonbon of Anjou Pigeon, Marinated Foie Gras, Apple and Hazelnuts
Millefeuille of Globe Artichokes and Asparagus, Gribiche Dressing, Truffles
Risotto of Cep Mushrooms, Jerusalem Artichokes, Wet Walnuts and Autumn Truffles
Main Course
Roast Loin of Wiltshire Lamb, Cannelloni of Slow Roast Shoulder, Young Artichokes, Jus Gras
Pot Roast Red Leg Partridge, Parsnip Fondant, Creamed Savoy Cabbage, Autumn Vegetable Purée, Spiced Pear
Loin of Brecon Venison, Sweet Onion Tatin, Fondant Potato, Sloe Gin and Blackcurrant Sauce
Line Caught Sea Bass, Cep Dumpling, Caramelised Root Vegetables, Truffle Jus
Roast Fillet of Cornish John Dory, Braised Free Range Pork Belly, White Onion Purée and Baby Leeks
Fillet of Wild Turbot, Roast Langoustines, Truffle Gnocchi, Buttered Cucumber
Pithivier of Butternut Squash, Red Onion and Goats Cheese
Dessert
Iced honeycomb parfait, banana tart, bitter chocolate sorbet,
Madagascan vanilla cream, confit of pineapple, cherry sorbet
Apple tart fine, prune and armagnac ice cream
Caramalised passion fruit cream, coconut sorbet, mango shot
Hot Valrhona chocolate fondant, toasted almond ice cream, pumkin confit, orange ganache
Selected British and French farmhouse cheeses
3 courses at £65 excluding Coffee & Petit fours
If you prefer more simply prepared dishes, please do not hesitate to ask
Gourmet Menu
Norfolk Duckling Three Ways
Okanagan Valley Pinot Blanc Mission Hill, 2004
Grilled Cornish Red Mullet, Crushed Sweet Peas,Violet Artichoke, Truffle Cream
Menetou salon domaine de maupas, 2005
Confit of Organic Salmon, Nage of Shellfish,Carrot and Tarragon
Chablis Domaine des Maronnier 2004
Roast Loin of Wiltshire Lamb, Cannelloni of Slow Roast Shoulder,Young Artichokes, Jus Gras
Cabernet Sauvignon Margaret River Fermoy Estate 2003
Selection of British and French Farmhouse Cheeses and Biscuits
Douro Reserva Quintal do Portal 2001
Caramalised passion fruit cream, coconut sorbet, mango shot
Molina, sauvignon blanc late harvest, Echeverria, 2005
Menu £75 excluding coffee & Petit fours
Wine by the Glass £38.00 to accompany each course or available individually.
This menu is a series of dishes designed to be enjoyed by the entire table.
Vegetarian Gourmet Menu
Millefeuille of Globe Artichokes and Asparagus, Gribiche Dressing, Summer Truffles
Okanagan Valley Pinot Blanc Mission Hill, 2004
Truffled Gnocchi, Violet Artichokes and Cèp Mushrooms
Menetou Salon Domaine de Maupas, 2005
Vine tomato risotto, smoked mozzarella, rocket and black olive vinaigrette
Chablis Domaine des Maronnier 2004
Pithivier of butternut squash, red onion and goats cheese
Cabernet sauvignon margaret river fermoy estate 2003
Selection of British and French Farmhouse Cheeses and Biscuits
Douro Reserva Quintal do Portal 2001
Caramalised passion fruit cream, coconut sorbet, mango shot
Molina, Sauvignon Blanc Late Harvest, Echeverria, 2005
Menu £75 excluding coffee & Petit fours
Wine by the Glass £38.00 to accompany each course or available individually.
This menu is a series of dishes designed to be enjoyed by the entire table.
Dress Code
The dress code for dinner in the Park Restaurant is jacket preferred with, with no denim or trainers.
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