Blossom & Weeds
Winter Menu
This winter, as with all winters, we're celebrating the local, the wild and the delicious. From winter classics to something a bit different, each dish celebrates the best of the season's flavours, and the joy of eating them!
Everything is made from scratch, using fresh ingredients - from breads to ice creams, to digestifs.
So let's taste the wild together!
Blossom Menu
Winter classics with a wild touch.
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Starter
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Caramelised Pear Bruschetta
With young goat’s cheese, proscuitto & Croatian figs.
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Confit Duck Croquettes
With garden plum ketchup & veg pickled in homemade fruit-scrap vinegar.
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Savoury Blue Cheesecake
With carrot & ginger relish, carrot salad and browned butter & wild blackberry vinaigrette.
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Roast Beetroot & Burrata Salad
With charred oranges & foraged nettle pesto.
Butternut Squash & Truffle Velouté
Served with homemade hazelnut bread, smoked butter & garden sage.
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Mushroom Parfait
Using home-grown mushrooms. Served with pickled shallots & mushroom carpacccio.
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Main
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Beer-braised Pork Belly
With sticky soy-glazed pumpkin, peanut & lime sauce, coconut rice & seasonal greens.
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Wild Boar & Chorizo Ragu
Served with Italian pasta, homemade wild garlic focaccia & seasonal salad.
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Pumpkin Fondue
A savoyard classic served in an edible bowl! accompanied by charcuterie, roast potatoes, seasonal salad & fresh bread.
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Stout & Beef Bourguignon
Made with stout brewed at the Ibex Brewery, served with raclette pomme purée, seasonal veg and fresh bread.
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Lemon-Roasted Chicken Thighs
Served with romesco & mascarpone sauce, rosemary & polenta fries (or potatoes), and charred winter veg.
Winter Vegetable Spanakopita
Served with tomatoes & homemade labeh, winter grain salad with tahini sauce, and wild garlic new potatoes.
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Dessert
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Cherry Galette des Rois
Puff pastry with a cherry & frangipane filling. Find the bean and be the king or queen for the evening!
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Torta Della Nonna
A sweet ricotta layer topped with sharp tarte au orange, served with homemade thyme & white chocolate ice cream.
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Baklava Cheesecake
creamy vanilla cheesecake with layers of winter- spiced baklava, and blackcurrant compote.
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Carrot & White Chocolate Pie
Served with a white chocolate & stem ginger ganache and crispy carrot shavings.
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Foraged Lavender & Violet Posset
Served with a winter fruit ceviche and amaretti biscuit
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Winter Crumble
Made with spent brewer’s grain, Served with homemade malt and salted caramel ice cream.​​​​
Weeds
Menu
Wild dining at its finest.
Starter
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Savoury Carrot Cake
With young goat’s cheese ‘frosting’, carrot & ginger relish, carrot salad and browned butter & wild blackberry vinaigrette.
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Confit Duck Croquettes
With garden plum ketchup & veg pickled in homemade fruit-scrap vinegar.
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Cured Local Trout
Served on a leek & winter greens rosti, with endive & apple salad, dill labneh & crispy leeks.
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Za’taar-roasted Sweet Potato
Served with homemade labneh, a tomato, cardamom & lime sauce and crispy quinoa.
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Chestnut & Morel Velouté
Served with homemade hazelnut bread, hazelnut & chestnut crumb, smoked butter & garden sage.
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Caramelised Fennel & Onion Tarte Tatin
Served with a raw fennel & pear salad, and wild blackberry balsamic & shallot cream.
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Main
Duck Breast
Served with slow-roasted celeriac & butterbean pureé, mini fondue onion, stout & foraged elderberry reduction, and winter greens.
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Homemade Squash Gnocchi
Served with sugo di noci (walnut sauce), gremolata, braised winter cabbage, thyme & parmesan crisp, and homemade wild garlic focaccia.
Filet Mignon du Porc
Stuffed with rosehip, rhubarb & tarragon relish, served with winter spiced pumpkin, chard & nettle sauce, whisky jus, black pudding bonbon & winter greens.
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Stout-braised Beef
Served with homegrown oyster mushrooms, crispy rosemary & parmesan polenta, chestnut & miso pureé, roast endive & winter greens.
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Pan-fried Local Trout
Served with a spelt & celeriac risotto, heritage beetroot and a lime & caper butter sauce.
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Leek, Lemon & Winter Herb Arancini Scotch Egg
served with romesco & mascarpone sauce, marinaded courgette, winter greens and wild garlic salsa verde.
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Dessert
Gianduja Chocolate Torte
Served with homemade bay & blackcurrant sorbet, chocolate soil & hazelnut tuille.
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White Wine Poached Pear
Served with a flourless chestnut & chocolate cake, salted caramel sauce and homemade rosemary & stem ginger ice cream
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Fig Leaf Milk Tart
With burnt blackberry pureé, preserved Croatian figs, fresh blackberries & almond praline.
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Baklava Mille Feuille
layers of winter- spiced baklava filled with vanilla & white chocolate cream, with sour cherry compote & cherry dust.
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White Chocolate, Thyme & Orange Créme Brûlée
Served with a ginger tuille and foraged fig leaf ‘old fashioned’ cocktail.
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Espresso Martini Tiramisu
A classic dessert pimped up with triple chocolate brownie, hazelnut salted caramel & a mini hazelnut espresso martini.
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Everything is made from scratch, using local, fresh ingredients. All dishes can be adjusted to suit dietary requirements, so please don’t hesitate to get in touch and discuss.
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Each dish may be subject to changes due to the availability of seasonal ingredients.
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Delivered
Menu
Main
Stout & Beef Bourguignon
Made with stout brewed at the ibex Brewery, served with raclette pomme purée, seasonal veg and fresh bread.
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Chicken, Leek & Bacon Pie
Served with honey-roasted carrots, rosemary roasted potatoes and seasonal greens.
Traditional Savoyard Tartiflette
Served with fresh bread & seasonal salad.
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Beef, Winter Veg & Chorizo Lasagne
Served with homemade sun-dried tomato focaccia & seasonal salad.
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Moroccan Lamb Stew
Served with herby couscous and winter salad.
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Chicken Massaman Curry
Served with coconut & lime rice, satay winter greens & homemade naans.
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