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@merskkiii: #idek #eyebrowpirecing

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Thursday 31 July 2025 03:13:08 GMT
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Our venison course has had a summer refresh. The roasted venison haunch is served with a potato terrine made with pressed, braised venison shoulder. The asparagus and black garlic that featured on this dish has now been replaced with cavolo nero from the garden served two ways; wilted and in a bright gremolata. Alongside our own Oldstead onions grilled, pickled, and crispy for depth and texture. Finished with a lovely, bold venison sauce.
Our venison course has had a summer refresh. The roasted venison haunch is served with a potato terrine made with pressed, braised venison shoulder. The asparagus and black garlic that featured on this dish has now been replaced with cavolo nero from the garden served two ways; wilted and in a bright gremolata. Alongside our own Oldstead onions grilled, pickled, and crispy for depth and texture. Finished with a lovely, bold venison sauce.

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