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Alchemy Food launched new season menu!

Our culinary wizards, Alchemy Food, has devised a brand new Autmn/Winter three-course menu to make the best use of seasonal produce at your next event.

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Starters

Dorset crab & squid ink tortellini, white bean casserole, brown shrimps, fish bouillon

Presse of duck, smoked duck and orange salad, brioche, foie gras and sweet corn shot

Salad of tender stem broccoli served with blood orange salad and Maltaise sauce (v)

Pan fried halibut and crispy chicken wing served with warm lentils, cooked with lemon

and herbs and red wine jus

and radish (v)

Slow roasted fillet with truffle dressed forest mushrooms and peppercorn sauce, pan fried sweetbread with watercress and shallot salad, ossobuco tortelloni served with carrot purée, peas and broad beans in fresh herbs 

Textures of cauliflower served with toasted walnuts and tomato kasundi (v)

Seared cured Scottish salmon fillet, saffron sauce, celeriac and pink grapefruit

Confit chicken and pork knuckle terrine served with cured vegetables and carrot purée

Wild mushroom and truffle tartlet served with a salad of goat’s curd, pickled mushroom

Main Course

Rump of Kent marsh lamb served with marsh lamb spring roll, fondant potato, spinach, roasted baby onion and parsnip purée

Devonshire bronze chicken breast, sage and onion chicken nugget served with leek and potato pie and roast gravy

Roasted guinea fowl breast served with cabbage, wild mushrooms, black truffle and butter sauce

Roasted loin of venison, cauliflower purée, potato and beetroot dauphinoise, roasted baby beets and feve beans

Fillet of stone Bass served with tomato and fennel ragout and bouillabaisse garnish

Artichoke and salsify wellington served with fondant potato, baby spinach, roasted baby onion and heritage carrots (v)

Beetroot and goats cheese tortelloni served with cauliflower purée, potato and beetroot dauphinoise, roasted baby beets and feve beans (v)

Slow roasted fillet of Scotch highland beef served with foie gras tortelloni, sarladaise potato, greens and Madeira jus

Trio of Rose Veal (Ethical and sustainable UK produce)

Desserts

Black forrest “not gateau”, edible earth and cherry sorbet

Apple crumble tart, blackberry fool, apple and vanilla jelly

Chilled Belgian chocolate fondant, salt caramel and hazelnuts

Caramelised pineapple sponge, pineapple sorbet, pina colada milkshake

Passion fruit panna cotta with raspberry compote, passion fruit curd meringue and glazed passion fruit tart

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