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Hengist Function Menu
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| Starters |
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WHITE ROSCOFF ONION VELOUTE
Smoked Haddock Beignet, Soft Poached Quail Eggs and Chive Salad
MARINATED TERRINE OF FOIE GRAS AND WOOD PIGEON
Pumpkin and Pistachio Salad, Sage and White Onion Mousse
CURED FILLET OF LOCH DUART SALMON
Cornish Crab Croquette, Cress Salad, Caper & Caviar Dressing
PAN FRIED DIVER CAUGHT SCALLOPS
Jerusalem Artichoke Puree, Cauliflower Bon Bon, Smoked Bacon Crisp
THYME MARINATED BEETROOT AND GOATS CHEESE TIAN
Beetroot Dressing, Soft Poached Egg and Cress Salad
HAM HOCK AND RABBIT BALLOTINE
Quince Jelly, Baby Leeks and Pickled Mushrooms, Toasted Sour Dough
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| Main Courses |
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ROAST FILLET OF SUSSEX BREED BEEF
Braised Cheek, Buttered Baby Vegetables, Truffle Pomme Puree
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£38.50
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BALLOTINE OF BIRLING FARM PHEASANT
Caramelised Pearl Barley Risotto, Prune, Chestnut and Braised Savoy Cabbage, Roasting Juices
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£30.50
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ROAST LOCAL VENISON LOIN
Beetroot Puree, Braised Red Cabbage, Baby Turnips, Parsnip Gratin, Juniper Jus
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£38.50
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POACHED FILLET OF SOUTH COAST BRILL
Roast Banana Shallot, Fricassee of Green Beans and Wild Mushrooms, Garlic Foam, Shallot Jus
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£32.50
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PAN FRIED FILLET OF LINE CAUGHT SEA BASS
Butter Bean Cassolette, Herb Crust, Red Pepper Dressing
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£35.95
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MARINATED ROAST LOIN OF GLOUCESTERSHIRE PORK
Creamed Tenterden Potato, Wilted Greens, Wild local Foraged Mushrooms, Caramelised Apple, Cider Jus
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£25.50
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| Desserts |
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HOT DARK CHOCOLATE FONDANT
Toasted Almonds, Chocolate Sauce and Vanilla Cream
SICILIAN LEMON POSSET
Blueberry Compote, Shortbread Sugar Thins
NOUGAT PARFAIT
Sable Breton, Citrus Segments, Lemon Verbena Puree
BREAD AND BUTTER PUDDING
Caramelised Bananas, Whiskey Ice Cream
DARK CHOCOLATE MILLE FEUILLE
Saffron Mousse, Fig Puree, White Chocolate Sorbet
CHEESE PLATE
A Selection of British Cheeses,
Served with Biscuits and Spiced Fruit Chutney
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A discretionary service charge of 11% will be added to your bill.
All indicated prices are inclusive of 15% VAT. |
Between 9 -11 people, we ask the host to choose 3 items from each course ie 3 starters, 3 mains and 3 desserts. On the night, their guests can choose from this menu.
Between 12 -14 people, we ask the host to choose 2 items from each course ie 2 starters, 2 mains and 2 desserts. On the night, their guests can choose from this menu.
For more than 14 people, we ask the host to choose 1 starter, 1 main, 1 dessert and their guests eat that set menu on the night.
All large parties are seated upstairs in either of the two private dining rooms, The Fish Room and The African Room.
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