game - we do a variety of game meat

pheasant crown, focaccia bread sauce

stronger flavoured smaller chicken. they come from either lyons hill farm in dorset, swaledale up in yorkshire or windsor park through our supplier hqf.

we take off the legs used for the cotoletta dish, we prep the crown the same way we prep the duck crown, we used the wings, necks & trims to make the sauce. we cooke the crown in the oven to order until it’s medium, carve off the breasts then slice them.

it gets served on top of a focaccia bread sauce - leftover focaccia soaked in a spiced milk [black pepper, thyme, bay leaves & nutmeg], season it with salt and a focaccia miso using koji, salt, water and old focaccia.

allergens: gluten [r], sulphites

mallard

small duck around 500gr. we take off their necks and wings to make a sauce out of them, adding some tomato puree and juniper. we take off the legs to confit them in their own fat as they are quite tough. to order, we roast the whole crown in the oven and we heat up the confited legs until they are nice & crispy, carve off the breasts & sliced them. served with plums.

allergens: sulphites

please, remind guests that game may contain shot