INDULGING AT MALLORY WITH
TASTES OF THE SEASON
£74.50 per person for the menu.
£50 per person for the wine flight.
Crispy broad beans.
Cornichon mayo, Wagyu pastrami.
Homemade bread, Lincolnshire Poacher
lightly salted butter.
A TASTE OF
Roast onion, bacon jam, parmesan custard.
Chardonnay, Maule Valley, Chile.
TO START WITH.
Mallory garden salad, goats curd, black olive.
Pinot Grigio, Trentino, Italy.
Welcome to the Dining Room...
Our Head Gardener grows much of our
produce in our Kitchen Garden from seed with
care and dedication.
This is harvested in season by our Chef Director,
Simon Haigh and his brigade, which is used
alongside the best locally sourced produce to
create truly innovative and contemporary
My team and I are passionate about creating a
friendly & relaxed atmosphere and take pride
to serve you with excellence.
Should there be anything we can do to
enhance your dining experience, please do not
hesitate to ask me.
Restaurants & Bars Manager
Compté custard Mille-feuille, figs,
White Port, Porto, Portugal.
Chocolate Manjari mousse, raspberries,
Black Muscat, California, USA.
COFFEE OR TEA BY THE FIRE SIDE - £5.50
Miso chocolate. M-SU
Whisky & passion fruit jelly. SU
Geranium marshmallow. E
Amaretti biscuits. M-E-NU-SU
F-Fish | E-Egg | L-Lupin | S-Soya | M-Milk | C-Celery | G-Gluten | P-Peanuts | SE-Sesame | MO-Molluscs | MU-Mustard | NU-Tree Nuts | CR-Crustaceans | SU- Sulphur Dioxide
Please speak to a staff member if you have any food intolerances or dietary requirements.
Please note: A 10% discretionary service charge will be added to your bill.
THE MAIN EVENT
Roast cod loin, curried lentils, cauliflower,
Pinot Gris, Kent, England.
Bavette of Highland Wagyu Beef,
crown pumpkin, morel Madeira sauce.
Rhone blend, Bekaa Valley, Lebanon.