Newly launched: Cheneston's Tasting Menu
Executive Chef, Daniel Putz, and his team are committed to using sustainable supplies wherever possible and the very best seasonal ingredients, sourced from around the British Isles for our menu. Included within the menu are favourite dishes from Beatrice Tollman, Founder & President of the Red Carnation Hotel Collection.
These recipes have either been passed down in the family or discovered whilst traveling, and all have been perfected from her personal experience and expertise in the kitchen.
TASTING MENU
CHENESTON’S RESTAURANT
Homemade Black Treacle Soda Bread with Wild garlic butter
Seared Yellowfin Tuna with Soy, sesame, ginger, chilli, coriander, lime, pickled daikon
Slow Cooked Braddock White Duck Egg with Morels, asparagus, truffle, Jersey royal
Braised Rabbit & Tarragon Raviolo with Spiced carrot, Bouchard Finlayson Missionvale sauce
Roasted Canon of Cornish Spring Lamb with Crispy sweetbread, fondant potato, peas, baby gem, lamb jus
Or
Poached Fillet of North Sea Cod with Prawn mousse, mashed potato, confit leek, bisque
Toasted Coconut Pannacotta with Alfonso Mango, lime, puffed wild rice
Manjari Chocolate Mousse with Salted peanut, banana
Or
Millefeuille with Rhubarb, custard
£110 per person
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• Tasting Menus are available during Dinner service each day and advanced booking is encouraged.
• These menus are created as a journey so it is with regret dishes cannot be substituted.
• At this present time Cheneston’s can offer a Vegetarian alternative to the main menu with Vegan and Gluten-free alternatives in development. Please speak to a member of the team if there are specific dietary requirements within your party – please email meetMS@rchmail.com
• When dining from the Tasting Menu all members of your dining party must also select from the Tasting Menu.
• A deposit is required to secure your booking. T&C’s are explained during the reservation booking.
Tasting Menu: £110 per person / Vegetarian Tasting Menu: £95 per person