![]() ![]() ![]() What comes to mind is the man behind the curtain-the morning-after grunge that no one needs to see. Seedlip Grove 42, Pineapple, Coconut, Milk, Cream, Tonka Bean DropletsĢ013 - LATE DISGORGED BRUT RESERVE, Gusbourne, KentĢ010 - 1086 PRESTIGE CUVEE (Sparkling Coravin), Nyetimber, West SussexĢ021 - GRAVEL CASTLE CHARDONNAY, Simpsons, KentĢ021 - RIESLING TROCKEN, Sybille Kuntz, Mosel ValleyĢ020 - FERDINAND ALBARINO, Napa, CaliforniaĢ020 - ‘LINDA VISTA’ CHARDONNAY, Matthiasson, NapaĢ020 - MEURSAULT (Coravin), Dominique LafonĢ021 - SALTY WHITE AMPHORA, The Hermit Ram, New ZealandĢ019 - ‘JURASSIC PARK’ CHENIN BLANC, Kunin, Santa Ynez ValleyĢ021 - ‘SIVI’ PINOT GRIGIO, Radikon, ItalyĢ020 - CÔTES DU RHÔNE ‘PLAN DE DIEU’, Domaine de L’EspigouettesĢ017 - PLAN B SHIRAZ, Frankland River, Western AustraliaĢ019 - HEAD HIGH PINOT NOIR, Sonoma, CaliforniaĢ011 - VIÑA BOSCONIA RIOJA RESERVA, R.“Have you ever been to a nightclub during the daytime?” asks Christopher Norton, the CEO of Equinox Hotels. Wild Eve, Strawberry, Elderflower, Lemon, Soda Seedlip Garden 108, Lime, Elderflower, Cucumber, Mint Seedlip Grove 42, Yuzu Juice, Raspberry Syrup, Soda Seedlip Grove 42, Elderflower, Lime, Cranberry Wild Eve, Passionfruit, Elderflower, Lime, Soda Lillet Rose Vermouth, Fever-Tree Mediterranean Tonic, Sparkling Wine Ki No Bi Dry Gin, Aluna Coconut Rum, Strawberry, Yuzu, PineappleĪluna Coconut Rum, Pleasantland Distillery Amaretto, Pineapple, Cream, Coconut, Tonka Bean Dropletsīutter washed Olmeca Altos Reposado Tequila, Mr Blacks Coffee Liqueur, Pedro Ximenez, Angostura Cocoa Bittersĭiscarded Grape Skin Chardonnay Vodka, Cucumber infused Mancino Secco Vermouth, Lemon, Sparkling WineĪperol, Passion Fruit, Soda, Sparkling WineĬhase Rhubarb Vodka, Aperol, Fever-Tree Sweet Rhubarb and Raspberry Tonic, Sparkling Wine Olmeca Altos Blanco Tequila, Lime, Agave, Sparkling Wine Ocho Blanco Tequila, Peach, Strawberry, Honey, Lemon, Sparkling Wine White Cliffs Kent Dry Gin, Mancino Secco Vermouth, Samphire Bitters, Caviar Garnish (Caviar contains Squid Ink) Havana Club 7yr, Seven Tails XO Cognac, Banana Liqueur, Peyschaud's Bitters, Caramalised Absintheīeef fat washed Woodford Reserve, Salted Maple Syrup, Angostura Bitters Tanqueray No Ten Gin, Cucumber, Mancino Vermouth, Elderflower Cordial, Lime, Agave, Green Chartreuse RinseĬhase Rhubarb & Bramley Apple Gin, Chase Rhubarb Vodka, Lemon. ‘A collection of tried and tested cocktails, that have quickly become Fordwich Arms classics’ Named after the nearby village, this ash coated cheese is rich and herbaceous with a salty tang to end the taste. Vegetarian rennet, unpasteurised goats milk cheese. Each wheel is matured for 18 months and displays a full bodied and mature flavour with a caramel edge. Vegetarian rennet, pasteurised cow’s milk cheese. Faintly sweet, intensely savoury, rich & creamy. Created by former Blur member, Alex James. Traditional rennet, pasteurised cow’s milk cheese. This farmhouse cloth-bound cheddar is full flavoured with a nutty twang. Traditional rennet, unpasteurised cow’s milk cheese. The taste is rich and buttery, fluttering between sweetness and saltiness, with a gentle earthy aroma. Vegetarian rennet, Guernsey milk cheese is a rather French farmhouse style with a creamy rich pate. ![]() A rich, fudgy-textured cheese with a pillowy bloom on the rind. Vegetarian rennet, unpasteurised sheep’s milk cheese from the makers of Golden Cross. Roast hen of the woods mushroom & garlic butter South coast brill, roscoff onion, leek, preserved gooseberry & Madeiraģ8 day dry aged Hereford beef, barbequed short rib, smoked garlic & crisp potatoĬrisp jowl & glazed cheek of Gloucester old spot pork, sand carrot, lovage & fino sherry Raw Orkney scallop, dashi jelly, red meat radish & smoked butterĭuck liver parfait, Biddenden ice cider & warm doughnutsĪpplewood grilled lobster, broccoli & lobster butter sauce (25 supplement) Maldon rock oyster & mignonette, 3.5 each Yorkshire rhubarb, fromage blanc mousse & Sauternes ice creamīaked dark chocolate and sea buckthorn caramel tart & crème fraiche Lacquered Peking duck, salted blackcurrant, crisp potato & green peppercorn South coast monkfish, new season pea, cucumber, cockles & vermouthĬrisp belly of Segovian suckling pig, hen of the woods & garlic capers Raw chalk stream trout, oyster, smoked bacon & charcoal creamĭuck liver parfait, Brannland ice cider & warm doughnutsīBQ langoustine, bramley apple & smoked bone marrow ![]() Poached maldon rock oyster, cider butter sauce & caviar, 6.5 each ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |