The Orangery Restaurant Spring Menu Launch

5th April

Join us in the Orangery Restaurant to sample our brand new spring menu... 

Enjoy a choice of delicious seasonal dishes expertly paired with wine, and don't forget to vote for your favourite pairing as you go! The evening will start at 19.00 with a champagne reception followed by three courses, with a choice of two dishes per course and a wine specially selected for each dish.  

Our wine expert and Head Chef will discuss the flavours of each course and why they chose each wine for each dish.

 
The Orangery Restaurant Spring Menu Launch
The Orangery Restaurant Spring Menu Launch

Menu

Starters

Tuna, compressed watermelon, pickled cucumber
Paired with
Sancerre Rose, Le Rabault, Joseph Mellot, Loire France.
Or
Confit rabbit, rainbow carrots, mustard tarragon dressing
Paired with
Moulin-a-Vent, Chateau des Jacques, Louis Jadot.

Mains

Braised cod loin, tender stem broccoli, chestnuts
Paired with
Te Awa Left Field Albarino, Gisbourne, New Zealand.
Or
Duo of spring lamb
Paired with
Crozes Hermitage Les Fees Brunes, Jean-Luc Colombo, Rhone, France.

Desserts

Rhubarb fool, toasted lime meringues
Paired with
Taittinger Nocturne Sec, NV, Champagne, France.
Or
Warm chocolate fondant tart, pistachio
Paired with
Villa Maria Reserve Noble Riesling, Botrytis Selection, Marlborough, New Zealand.

Back to Top
×