Introducing our new Tasting Menu

Inspired by the finest seasonal produce, our new Tasting Menu by head chef Steven Murray is full of the best flavours of winter, with dishes to satisfy even the most discerning of palates through the cold months. 

As an award-winning head chef with a genuine passion for food, Steven is always on the look-out for new ingredients and loves experimenting with new techniques that can take diners on a culinary journey like no other. Alongside each course on his brand new Tasting Menu, guests can choose add an exquisite wine package to their dining experience, consisting of carefully selected wine pairings to enhance the seasonal ingredients in each dish and encourage the flavours to shine through.

The menu opens with Pulled Pork & Pig Cheek Terrine, accompanied by celeriac, rhubarb, pain d’épices and Sauternes jelly, finished with hazelnuts. With complex flavours rich enough to pair with the pork, the wine pairing for this course is Pinot Gris, Yealands Estate, New Zealand (2017). The wine’s concentrated fruit complements the terrine (think ham and peach salad) as its ginger spice does with the pain d’épices.

Next is the “Cullen Skink”, a classic dish transformed into the modern world with velvety espuma encasing smoked haddock, leeks, potatoes and burnt leek powder. A full-flavoured, hearty and comfortingly creamy course, expertly paired with Muddy Water Chardonnay, New Zealand (2015). The crisp apple and citrus flavours of the wine pair beautifully with the fish and cut through the richness of the potato and leek mousseline. this classic dish is transformed into the modern world with velvety espuma in casing the leeks, smoked haddock and potatoes’

“We will be changing our 5-course Tasting Menu every two months to guarantee maximum freshness and ensure that all dishes are always in-keeping with the season.” Steven Murray, Head Chef

The third course of Braised Shoulder of Local Lamb – served alongside creamed potatoes, salt baked parsnips, carrot puree and savoy cabbage – is guaranteed to please the most particular of meat-eaters. The wine pairing for this indulgent dish is the Stump Jump Shiraz, D’Arrenberg, Australia (2017) with cherry and blackberry notes to complement the lamb and earthy tones for the parsnip and carrot.

Desserts from The Dining Room are always a treat and, once again, our in-house pastry chef Laurèns doesn’t disappoint. The Salted Caramel & Milk Chocolate Tart, served with passionfruit jelly, meringue and passionfruit sorbet, combines perfectly with the Noble Mud Pie, D’Arrenberg, Australia (2016). Bursting with bright fruit flavours, this dessert wine is a wonderful match with the passionfruit jelly and sorbet but also rich enough to pair with the caramel and chocolate.

To complete the menu, Hebriden Blue Cheese is served with Dundee cake, pickled shallots, sour dough and port jelly alongside 10 year old Tawny Port, Portugal. Tawny Port is a fortified wine that has been purposely exposed to oxygen to allow it to develop fruit and nuts flavours, making it a great accompaniment to Scottish blue cheese. Served chilled, it provides the perfect conclusion to your tasting experience.

 “The introduction of our new Tasting Menu presents the perfect opportunity for our guests to try something they perhaps wouldn’t otherwise order, whether it be an oaked Chardonnay or slow cooked Pork Cheek. Each of the dishes have been selected to provide a balanced menu, allowing our professional team of chefs to showcase their talents using the very best local and seasonal ingredients. Careful consideration has also been taken when choosing the menu’s wine parings to ensure the wines chosen make the entire experience even more special for our guests.” Chris Tully, General Manager

The cost of our new Tasting Menu is £60.00 per person for the full five-course menu, with an optional wine package for an additional £30.00 per person.

You can book a table by calling us on 01434 620 156 or emailing hello@walwickhall.com