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A seven-course degustation with matching wines that celebrates the best of spring produce and pairs it with a crisp sparkling.
Sparkling Spring takes the traditional glass of sparkling and plays with the concept to create an exciting menu that will keep you guessing, incorporating locally produced beer, sparkling cider, champagne and beer fermented sauerkraut. The sparkling is not just for drinking it’s scattered throughout the highly imaginative seven courses. Highlights include: Loch Yabby with Champagne style beurre blanc on spring mirepoix, spring lamb loin on pea and shelled broad bean, braised a la Francaise in Pomologists Cider and sugar-cured Loch Trout with 1910 Japanese Sauerkraut in aged ponzu with ponzu mayo.
Indulge in a spectacularly creative feast, hear from the producers, enjoy the gardens and spend a lazy Sunday afternoon in the sun at our long table lunch.