THE MENU

Essex Life - - ESSEX SOCIETY -

AMUSE BOUCHE

Wa­ter­melon, avo­cado and wild rice with cu­cum­ber and co­rian­der from Down Hall’s Kitchen Gar­den

STARTER

Lo­cally sourced cured sea trout, with a Mersea Oys­ter foam, sea weed and beet­root from Down Hall’s Kitchen Gar­den

Set goats cheese cus­tard, curd, wal­nuts and but­ter­nut squash from Down Hall’s Kitchen Gar­den (veg­e­tar­ian)

Tomato soup, with smoked cherry toma­toes and a home­made basil oil from Down Hall’s Kitchen Gar­den (ve­gan)

Ac­com­pa­nied by: Bac­chus Fumé, New Hall Vine­yards, 2016

MAIN

Roast sad­dle of Es­sex lamb, a lamb shoul­der bon bon, cau­li­flower and sweet potato from Down Hall’s Kitchen Gar­den, with a star anise jus

Rose­mary gnoc­chi, Jerusalem ar­ti­choke, lo­vage, wood sor­rel and mush­rooms from Down Hall’s Kitchen Gar­den (veg­e­tar­ian)

Beet­root risotto and hazel­nut with a home­made chive oil from Down Hall’s Kitchen Gar­den (ve­gan)

Ac­com­pa­nied by: Barons Red, New Hall Vine­yards, 2017

DESSERT

A black­berry delice with a Cox ap­ple sor­bet and a black­berry pate de fruit, all from Down Hall’s Kitchen Gar­den, served with caramelised white cho­co­late

Co­conut and lime par­fait (ve­gan) Ac­com­pa­nied by: Pinot Gris, New Hall Vine­yards, 2017

All the wines were se­lected by the ex­perts at Down Hall to match the dishes served and were pro­duced and sup­plied

by New Hall Vine­yards in Purleigh near Chelms­ford

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.