Anise Menu
Our Executive Chef Kirk Johnson and his brigade would like to extend a warm welcome to you, the valued customer.
Here at the ‘ANISE' we insist on sourcing local fresh seasonal produce so that we can showcase the very best and sometimes forgotten
food that can be produced so well in this country.
2 Courses- £30.00
3 Courses- £37.50
To Start
Yellow Split Pea Soup
Bacon Popcorn, Lardons
Cep Tortellini
Wild Mushrooms, Salsify
Cep Sauce
Ploughman’s
Smoked Hock, Stilton, Piccalilli
Brandade
Salt Cod, Garlic Cream
Gnocchi, Horseradish
Seared Scallops
Curried Lamb Sweetbread
Celeriac
Goats Cheese Pannacotta
Beetroot, Hazelnut, Apple
Main Course
Steak and Kidney
Fillet, Lamb Kidney Pudding, Onion Puree, Madeira Jus
Tasting of Pork
Belly, Rillette, Tenderloin
Crushed Peas, Apple
South Down Lamb
Braised Shoulder, Rump, Leeks
Rosemary Jus
Fillet of Red Mullet
Citrus Fondant, Oyster Beignet, Coconut
Turbot
Jerusalem Artichoke, Oxtail
Peas, Broad Beans
Spring Vegetables
Artichoke, Garlic, Peas, Broad Beans
Herb Gnocchi, Baby Gem
Guests on a dinner inclusive package can enjoy their allocated allowance
towards this menu
Should you have any questions regarding the content or preparation of our dishes please ask a member of staff.
All prices are inclusive of VAT at the current rate.
Gratuity is at the discretion of our guests; however a discretionary service charge of 10% will be added to parties of 6 or more.
