The Restaurant at Rupert & Rothschild Vignerons Menu

Delicately cured salmon, ponzu dressing, pickled onion, compressed cucumber, citrus, crispy onion and herb oil.

Crisp salt and pepper squid, vanilla-infused leek risotto cake, pickled apple, lemon beurre blanc, delicate rice paper and chilli oil.

Silken goat's cheese mousse, herb-infused cucumber emulsion, ripe peaches, blush tomatoes, prosciutto crisp, curried almonds and garlic croûtes.

Golden pork croquettes, apple crème, carrot and ginger emulsion, fragrant daikon salad, spiced pork jus and toasted coconut.

Fresh line fish, seared seasonal greens, citrus beurre blanc, shaved fennel and orange salad, finished with a delicate turmeric rice crisp.

Tender braised and roasted lamb shoulder, fondant potato, braised spinach, summer vegetables, blackberry gastrique and herb oil.

Prime beef fillet, layered pommes Anna, silky parsnip custard, seasonal greens, crispy leeks and a rich Rupert & Rothschild Classique jus.

Delicate three-cheese ravioli, butternut crème, baby spinach, olives, yellow pepper emulsion, finely grated macadamia, crispy kale and Parmesan.

Pepper-crusted venison, sweetcorn polenta cake, smooth butternut purée, Provençal ratatouille, Huguenot crisp and blueberry jus.

Lemon-butter-glazed vegetables, citrus vinaigrette and finely grated Parmesan.

Golden, triple-cooked frites, Parmesan and a delicate drizzle of truffle oil.

Fresh frisée leaves, toasted walnuts, cucumber, crisp apple, golden croûtes and citrus-mustard dressing.

Dark chocolate mousse, caramelised white chocolate crémeux, chocolate soil, 70 percent chocolate bark, mint-infused chocolate ice cream and delicate chocolate shards.

Slow-roasted apple, salted caramel, ginger and vanilla mousse, compressed apple, caramelised pastry, apple crème and celery and fennel ice cream.

Baron Edmond-poached pear, salted caramel, Blue Rock ice cream, red wine meringue, walnut crumble and seeded praline.

Seasonal fruit gently poached in white wine, spiced vanilla crème anglaise, olive oil sorbet, toasted walnut brittle and Swiss meringue.