New Chef, New Menus
29 January 2017
This weekend our new Executive Chef, Carl Jackman, and the team, presented his first menu at Phyllis Court in the Riverside Pavilion. The delicious menu included a host of flavours and ingredients to delight Members and their guests.
The light and refreshing starters included London cure smoked salmon, confit of white chicken terrine, and cream of butternut squash soup. The flavoursome main courses included slow cooked beef blade, roasted sea bass, and Cornish crab & chilli linguine. With a dessert to suit every palate, from passion fruit posset to warm chocolate and orange pudding as well as pecan and bourbon tart, the menu was very well received.
Members will be able to enjoy these dishes it in the Orangery in the coming weeks.