CELEBRATION OF GAME MEATS - HATTONS
Time & Location
About The Event
Chef Daniel Hatton and his Head Chef Harvey celebrate this wonderful season, full of what the countryside has to offer. We serve up everything Game from Pheasant, Partridge, Venison and many more, if you like game then this is the evening for you!!
A full wine list will be available on the evening a long with a wine flight - each course served with a wine recommendation, which can be purchased separately on the night.
GAME SUPPER CLUB
RABBIT COOKED IN CHABLIS
Carrot, Caraway and Dill
SOUS VIDE WOOD PIGEON
Creamed Spinach, Smoked Lardons, Blackberries, Toasted Oat & Seed Crumble
ROASTED ERIDGE VENISON
Butter Poached Celeriac, Wild Mushrooms, Juniper Pickled Red Cabbage, Venison Jus
BLACK FOREST TRIFLE
Brandy and Cherry Compote, Almond Brownie, Chocolate Custard, Cream Chantilly
- Game Supper Club£45£450£0