Menu

The Restaurant At Temple Sowerby

In The Beginning

OYSTER
oyster, oyster emulsion, spring cabbage in oyster juice, raw beef, cured bone marrow

MONKFISH
monkfish, broccoli, puffed chicken skin, sea vegetables

PIGEON
pigeon, preserved rhubarb, black pudding, onion granola, leaves

ASPARAGUS
English asparagus, watercress, burnt lemon, hazelnut

The Main Event

DUCK
duck, parsnip, muscatel, chicory

VENISON
Eden Valley venison loin, salsify, salted pear, brassicas, roast cabbage juice

STONE BASS
stone bass, jersey royals, leeks, langoustine

CELERIAC
celeriac gnocchi, curds and whey, ground elder, pear

All Good Things Must Come To An End

STRAWBERRY
Gariguette strawberry, cucumber, sorrel, whipped cultured cream

BEETROOT
beetroot, outdoor rhubarb, unripe juniper parfait

CHOCOLATE
chocolate, toasted marshmallow, yoghurt, caramel

CHEESE
selection of regional cheeses, caramelised apple terrine, fruit cake, celery, shallot chutney

Encore

cafetière, cappuccino, or espresso coffee,
a selection of teas and infusions
served with home-made petits fours
£4.50

Guests with food allergies or intolerances should ask for advice about the ingredients contained in each dish

2-COURSE £35

3-COURSE £45

Room #1