Bowaters Menu

A La Carte

• Cold Cut Poached Salmon

  8.00
  Razor clam and mussel dressing, tomberry, herb crumb
• Pan Fried Scottish Scallops

  11.00
  Smoked onion purée, pistachio crumb, compressed apple
• Jerusalem Artichoke Arancini

  7.00
  Pecorino custard, mustard frills
• Penny Bun Mushroom Soup

  7.00
  Pickled scottish girolle
• Ham Hock and Foie Gras Terrine

  8.00
  Pea mousse, raisin purée
• Tartar of Beef Rump

  8.00
  Rebellion and honey gel, quail egg, radish

• Crab and Vanilla Bisque

  23.00
  Medley of seafood, marlow rarebit, fennel
• Slow Cooked Cod

  20.00
  Batter scraps, parsley butter “tartare” split pea purée, chips
• Wild Turbot

  26.00
  Pickled root vegetable salad, pink apple potatoes, champagne sauce
• Fillet of Beef

  34.00
  Umami crunch, creamed dijon potatoes, caramel shallot
• Tenderloin of Gloucestershire Pork

  21.00
  Bubble n’ squeak, black autumn truffle
• Autumn Truffle Gnocchi

  17.00
  Courgette, parmesan, black autumn truffle

• Slow Baked Honey Carrots

  4.00
• Béarnaise Sauce Minted Pink Apple Potatoes

  4.00
• French Fries

  4.00
• Seasonal Greens

  4.00

• Ham Hock and Foie Gras Terrine
  Pea mousse, raisin puree
• Crab and Vanilla Bisque
  Medley of seafood, marlow rarebit, fennel
• Selection of British Cheeses
  Apple and ale chutney, cheese biscuits
• Jerusalem Artichoke Arancini (V)
  Pecorino custard, mustard frills
• Tenderloin of Gloucestershire Pork
  Bubble n’ squeak, black autumn truffle

• Lemon Brioche Treacle Slice
  Blackcurrant​ and clotted cream ice cream
• Coffee and Petit Fours

Dessert

• Lemon Brioche Treacle Slice

  7.00
  Blackcurrant and clotted cream ice cream
• Dark Chocolate Fondant (Allow 10 Minutes)

  8.00
  Honey madeleine, chocolate cream
• Selection of House Sorbets

  7.00
  Fruit coulis, fresh berries
• Blonde Chocolate Burnt Cream

  7.00
  Raspberry, hibiscus ice cream
• Classic Lemon Tart

  7.00
  Stem ginger, mascarpone cheese sorbet, rose petals
• Selection of British Cheeses

  13.00
  Apple and ale chutney, cheese biscuits

• Elysium Black Muscat, California

  7.00
• Botrytis Semillon Peter Lehmann, Australia

  6.40

• Courvoisier V.S.

  7.20
• Richard Hennessy

  81.70
• Remy Martin V.S.O.P.

  8.90
• Hennessy X.O.

  13.00
• Louis XIII

  125.00

• Fonseca 10yo Tawny 20%

  7.50
• Taylor’s Late Bottled Vintage 2004

  8.50
• Starboard Batch 88 20%

  4.80

• Kahlua

  5.00
• Sambucca

  5.00
• Tia Maria

  5.00
• Grappa

  5.00
• Glayva

  5.00
• Malibu

  5.00
• Amaretto

  5.00
• Baileys

  5.00
• Benedictine

  5.00
• Cointreau

  5.00
• Drambuie

  5.00
• Grand Marnier

  5.00

• French Coffee

  9.90
  Cognac, coffee and cream
• Calypso Coffee

  9.90
  Tia Maria, coffee and cream
• Prince Charles Coffee

  9.90
  Drambuie, coffee and cream
• Irish Coffee

  9.90
  Irish whisky, coffee and cream
• Di Saronno Coffee

  9.90
  Di Saronno, coffee and cream

Market Lunch

• Smoked Mackerel
  Brown butter shrimp, new potato
• Roasted Chicken Terrine
  Sourdough puree, pickled shallot
• Leek and Potato Soup
  Crème fraiche

• Rolled Lamb Belly
  Pomegranate couscous, marinated yoghurt, curry leaf
• Wild Mushroom Orzo
  Black truffle
• Slow Cooked Cod
  Batter scraps, parsley butter “tartare” split pea puree

• Carrot Cake
  Cream cheese sorbet, scorched clementine
• Keen's Cheddar and Colston Bassett Stilton
  Tomato chutney
• Passion Fruit Parfait
  Toffee banana ice cream

Jazz Dinners

• John Ross Jr Smoked Salmon Mousse

  10.25
  Hand picked white crab, caper berry, lemon
• Ham Hock and Foie Gras Terrine

  11.25
  Pea mousse, raisin purée
• Honey Whipped Goat's Cheese

  10.00
  Cider jelly, radish

• 36 Hour Cooked Belly Pork

  26.00
  Tender loin, sweetcorn, compressed pineapple
• Risotto of Pea and Mint

  19.00
  Parmesan, black autumn truffle
• Roasted Pave of Salmon

  25.50
  Chardonnay poached leek, orange fennel, white bean and caviar sauce

• Blackberry Parfait

  8.75
  Toffee apple puree, creme fraiche sorbet
• Selection of House Sorbet

  8.75
  Fruit coulis, fresh berries
• Mirror Glazed Chocolate Delice

  8.75
  Chocolate soil, raspberry
• Selection of British Cheeses

  13.00
  Homemade chutney, cheese biscuits

Sunday Lunch

• Flaked Poached Salmon with Yoghurt
  Caviar dressing
• Celeriac Soup
  Truffle oil, welsh rarebit
• Burrata Mozzarella on Charred Bread
  Black autumn truffle
• Confit Duck Rillette
  Cherry gel, croutes
• Brown Sugar Cured Pork Shoulder Terrine
  Prune purée

• Slow Roast 21 Day Aged Scottish Sirloin of Beef
  Yorkshire pudding, roast potatoes & seasonal vegetables
• Pan Fried Rustic Gnocchi
  Foraged woodland mushrooms, red wine shallot
• Slow Roast Loin of Pork
  Apple sauce, roast potatoes, seasonal vegetables
• Fillet of Line Caught Plaice
  Crushed new potatoes, chive butter sauce
• Roasted Breast of Treacle Glazed Duck
  Roast potatoes, seasonal vegetables

• Blackberry Pannacotta
  Green apple ice cream
• Iced Peach Parfait
  Passion fruit sorbet, salted honey nuts
• Selection of Cheese's From the British Isles
  Fig, chutney
• Baked Chocolate Mousse Tart
  Raspberry jelly
• House Sorbets
  Fresh berries, fruit coulis

Afternoon Tea

• Cream Tea

  15.50 per person
  Homemade scones, strawberry jam and homemade seasonal jam, devon clotted cream served with your choice of leaf tea.
• Celebration Tea

  37.50 - 55.00
  Home-made scones served with strawberry jam and devon clotted cream, home-made cake and pastries, selection of home-made finger sandwiches on farmhouse bread - cream cheese and cucumber, ham and grain mustard, egg mayonnaise, tuna mayonnaise, John Ross Jr Scottish smoked salmon. served with your choice of fresh leaf tea.
• Traditional Afternoon Tea

  27.50 per person
  Home-made scones served with strawberry jam and devon clotted cream, home-made cake and pastries, selection of home-made finger sandwiches on farmhouse bread - cream cheese and cucumber, ham and grain mustard, egg mayonnaise, tuna mayonnaise, john ross jr scottish smoked salmon. Served with your choice of fresh leaf tea

Tasting

• Amuse-Bouche
• White Onion and Keen's Cheddar Soup
  Dijon mustard beignet
• Potato Gnocchi
  Foraged mushrooms, red wine shallots
• Pre-Dessert
• Coffee and Petit Fours
• Jerusalem Artichoke Arancini
  Pecorino custard
• Truffle Fermented Risotto
  Crème fraiche, winter truffle
• Selection of British Cheeses
  Homemade chutney, cheese biscuits
• Dark chocolate fondant
  Honey madeleine, chocolate cream

• Amuse-Bouche
• White Onion and Keen's Cheddar Soup
  Dijon mustard beignet
• Breast of Chicken
  Strathdon blue, winter truffle bubble n’squeak
• Ham Hock and Foie Gras Terrine
  Pea mousse, raisin puree
• “Just Cooked” Salmon
  Poached in brown butter, slow roasted garlic mash, salsify
• Selection of British Cheeses
  Homemade chutney, cheese biscuits

• Dark chocolate fondant
  Honey madeleine, chocolate cream
• Coffee and Petit Fours