Phyllis Court

Fine Dining Menus

View the fine dining menus available at Cromwell's Fine Dining.

Tasting Menu

View the tasting menu and wine match as a PDF here

To enable us to ensure you have an excellent experience, your table should choose the tasting menu or select from the a la carte.   
All items are listed with a discount applicable for Members and hotel guests only, therefore a 15% surcharge will be applied for visitors.

Bosley Patch sourdough with whipped butter 

Mushroom parfait, pickled mushrooms, candied hazelnuts
***
Beetroot, blood orange & bitter dark chocolate
Picpoul de Pinet, Laurence de Veyrac, Languedoc, France, 2018
***
Rabbit raviolini, black pudding crumb, bone broth, pecorino cream
Pinot Noir, Little Beauty, Marlborough, NZ, 2018
***
Salt baked celeriac burnt celeriac purée, crispy kale, charred purple sprouting broccoli, 
buckwheat & cauliflower rice, balsamic snow
Camaleao Alvarinho, Minho, Portugal, 2018
***
Glazed beef cheek, truffle creamed polenta, whipped marrow on bone, garlic crumb, red wine jus
Rosso No 1, Tenuta Tobia, Tuscany, Italy, 2014
***
Halibut, chicken butter sauce, crispy chicken skin, girolle mushroom, parsnip purée, 
baby shallots, fondant potato, creamed kale and smoked bacon
Sauvignon Blanc, Little Beauty, Marlborough, NZ, 2018
 ***
Cardamom parfait, blood orange jelly, treacle cream
Sauternes, Chateau Lafon, Bordeaux, France, 2016
***
Chocolate marquise, chocolate mousse, mint meringue, pistachio cream, berry sorbet
Maury Grenat, Domaine Lafage, Southwest France, 2016

Selection of Artisan cheeses with quince jelly, wafer biscuits, chutney, grapes , celery

Menu 68
Cheese 15
Wine 45

 

Vegetarian Tasting Menu

View the vegetarian tasting menu and wine match as a PDF here

To enable us to ensure you have an excellent experience, your table should choose the tasting menu or select from the a la carte.
All items are listed with a discount applicable for Members and hotel guests only, therefore a 15% surcharge will be applied for visitors.

Bosley Patch sourdough with whipped butter

Mushroom parfait, pickled mushrooms, candied hazelnuts
***
Beetroot, blood orange & bitter dark chocolate
Picpoul de Pinet, Laurence de Veyrac, Languedoc, France, 2018
***
Sweet potato beignets burnt aubergine and harissa purée, roasted garlic tahini, dukkah
Chi Riesling, Jessica Saurwine, Elgin, South Africa, 2019
***
Salt baked celeriac, burnt celeriac purée, crispy kale, charred purple sprouting broccoli, 
buckwheat & cauliflower rice, balsamic snow
Camaleao Alvarinho, Minho, Portugal, 2018
***
Sautéed gnocchi, gorgonzola sauce, pumpernickel crumb, chervil
Pinot Noir, Little Beauty, Marlborough, NZ, 2018
***
Spiced cauliflower, red and green salsa, crispy potato cannoli, Jerusalem artichoke 
panna cotta, pumpkin and peanut crumb, pumpkin purée 
Pinot d’Alsace, Pierre Sauvages, Alsace, France, 2018
***
Cardamom parfait, blood orange jelly, treacle cream
Sauternes, Chateau Lafon, Bordeaux, France, 2016
***
Chocolate marquise, chocolate mousse, mint meringue, pistachio cream, berry sorbet
Maury Grenat, Domaine Lafage, Southwest France, 2016

Selection of Artisan cheeses with quince jelly, wafer biscuits, chutney, grapes, celery
 

Menu 68
Cheese 15
Wine 45

A La Carte Menu

View the a la carte menu as a PDF here

Bosley Patch sourdough with whipped butter
Mushroom parfait, pickled mushrooms, candied hazlenuts

STARTERS

Rabbit raviolini, black pudding crumb, bone broth, pecorino cream 14
Beetroot, blood orange & bitter dark chocolate 12
Seared scallop, carrot vinegar gel, pea foam, cauliflower purée, parsnip crisp, baby turnip 16
Butter confit red mullet, black garlic purée, potato crisp, fried capers, dehydrated cherry
tomato, Jerusalem artichoke & parmesan sauce 14
Salt baked celeriac, burnt celeriac purée, crispy kale, charred purple sprouting broccoli,
buckwheat & cauliflower rice, balsamic snow 14

MAIN COURSES

Duck breast, duck confit croquette, orange & star anise poached chicory, duck jus 26
Spiced cauliflower, red & green salsa, crispy potato cannoli, Jerusalem artichoke panna cotta, pumpkin & peanut crumb, pumpkin purée 26
Glazed beef cheek, truffle creamed polenta, whipped marrow on bone, garlic crumb, red wine jus 26
Halibut, chicken butter sauce, crispy chicken skin, girolle mushroom, parsnip purée,
baby shallots, fondant potato, creamed kale and smoked bacon 30
Sautéed gnocchi, gorgonzola sauce, pumpernickel crumb, chervil 24
Beef fillet, seared foie gras, creamed potato, red wine jus, parsley emulsion, roasted king oyster mushroom 36
Butter poached lobster, asparagus, pommes maxim, broad bean purée, sautéed broad beans,
saffron vanilla sauce, caviar, curried oil 36

DESSERTS

Cardamom parfait, blood orange jelly, treacle cream 12
Rhubarb & basil tart, yoghurt ice cream, rhubarb purée & gel, yoghurt crisp 12
Chocolate marquise, chocolate mousse, mint meringue, pistachio cream, berry sorbet 12
Passion fruit pudding cake, fresh passion fruit, dulce de leche ice cream,
whipped dulce de leche, Madagascan vanilla cream 12
Selection of Artisan cheeses with quince jelly, wafer biscuits, chutney, grapes, celery 15

Mid-Week Supper Menu

The mid-week supper menu is available on Tuesdays and Wednesdays between 7pm and 8pm.

 
Sautéed gnocchi, gorgonzola sauce, pumpernickel crumb, chervil
Pinot Noir, Little Beauty, Marlborough, NZ, 2018
Or
Butter confit red mullet, black garlic purée, potato crisp, fried capers, 
dehydrated cherry tomato, Jerusalem artichoke & parmesan sauce
Sauvignon Blanc, Little Beauty, Marlborough, NZ, 2018

****
Salt baked celeriac, burnt celeriac purée, crispy kale, chard purple sprouting broccoli,
buckwheat & cauliflower rice, balsamic snow
Camaleao Alvarinho, Minho, Portugal, 2018 
Or
Glazed beef cheek, truffle creamed polenta, whipped marrow on bone, garlic crumb, red wine jus
Rosso No 1, Tenuta Tobia, Tuscany, Italy, 2014

**** 
Chocolate marquise, chocolate mousse, mint meringue, pistachio cream, berry sorbet
Maury Grenat, Domaine Lafage, Southwest France, 2016

 

Menu 30   |   Wine 15

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