Indulge in a five-course menu expertly crafted by Head Chef Ben Thurkettle, designed to highlight the finest autumnal ingredients. With a special focus on game, the menu showcases locally and ethically sourced produce, including seasonal offerings from the estate. Each course is thoughtfully paired with wines selected by our expert wine team to perfectly complement the flavours of the dishes. The evening begins in the renowned wine cellars with a glass of sparkling wine and a selection of canapés to set the tone. From there, you’ll be seated in our elegant Manor Restaurant to enjoy a stunning five-course dinner, perfectly paired with exceptional wines.
Menu
Aperitif & Canapes
Celene Cremant de Bordeaux Blanc
Venison tartar with quails egg yolk, pickled blackberries & artichoke crisp
Domaine Matray Julienas Beaujolais
Pheasant and quail ‘pork pie’ with wholegrain mustard sauce
Avondale Anima Chenin Blanc
Rare saddle of hare with salted beetroot cream, blood pudding dumpling & game jus
Bourgogne Derriere Sazenay Domaine Charton
Toasted brioche praline, caramelised Eythrope pear & vanilla cremeux
Nittnaus Scheurebe Beerenauslese
Oxford blue with malt load & pressed Eythrope apple
Penfolds Father Tawny Port