Chef Julian – Supper Club

Chef Julian was trained at The Savoy and Raymond Blanc’s The Queen’s Head in Weybridge. Don’t miss out, he has created a unique and exquisite menu for his return to Pennoyers:

Starter:

Sea bass ceviche, caviar, coconut cream, yuzu and agave nectar, Shisho, red rice puff, charred  grapefruit.

Amuse bouche

2nd Course:

Teriyaki cured salmon, charcoal crisp, wasabi, tobiko, mirin gel, winter slaw, mirin gel, shisho.

Main Course:

Smoked duck breast, peach, white balsamic pearls, Krispy kale, miso, red wine.

Or

Blue corn tostada, candied heritage beetroot, beetroot crisp, tahini, rose harissa smoked aubergine, Fuji apple, balsamic pearls.

Amuse bouche

Desert:

White chocolate and truffle semi Fredo, caramelised chocolate puffed rice, truffle honey.

£45 per person, please email admin@pennoyers.org.uk or call 01379 676660 to book.