Jason Atherton's Menu

“FISH & CHIPS”
FOIE GRAS ECCLES CAKE

RAW ORKNEY SEA SCALLOP
Pickled Kohlrabi, Lemon, Black Olive, Jalapeño Granité
VAT 1, Hunter Semillon, Tyrrell’s, Hunter Valley, New South Wales, Australia, 2009

SOUTH COAST TURBOT
Chestnut Gnocchi, Périgord Truffle Jus
Gloria Reynolds Branco, Reynolds Wine Growers, VR Alentejano, Portugal, 2014

CARTMEL VALLEY FALLOW DEER
Pear and Cocoa, Jerusalem Artichoke, Chocolate Vinegar
Reserva, Viña Tondonia, Rioja, Spain, 2004

CHARDONNAY POACHED PEAR & BUTTERMILK SPICED GRANITÉ
Malaga, Mountain Wine “Mr White”, Telmo Rodriguez, Spain, 2013

ENGLISH BRAMBLE “ETON MESS”
Elysium, Black Muscat, Andrew Quady, California, USA, 2015