Category: menu

New April Menu

March has absolutely flown by and now we’re busy talking about the new menu for April. Scott has come up with some really great, spring inspired dishes ready for our guests this April. The new menu will start on Tuesday April 4th and run until April 29th.

The one thing Scott was most excited about for this menu, as most chef’s are, is Asparagus. The premier Spring vegetable will be on our menu for as long as we can get our hands on it.

 

So what’s on the menu?

Seven Course Tasting Menu:

Snacks – A selection of snacks to start your meal

*Bread – Tring Brewery beer bread with Marmite butter

*Salmon – Teriyaki glazed Salmon with avocado and radish

Lemon Sole – Poached lemon sole with Cornish shellfish, broccoli & lemon puree, sea herbs & beer scraps

*Pork – Dingley Dell pork fillet & belly with asparagus, peas & morrells

Cheese – Soft brie with truffle honey, apple & sour dough

Pre Dessert

*Milk Chocolate – Milk chocolate mousse with orange, thyme & kumquats

*marks the dishes on the three course and lunch menus

We will be updating the menu on the website this weekend along with the full wine list.

February – What a month!

 

February from Luke Garnsworthy on Vimeo.

February saw some big changes come to Crockers Chef’s Table. Our new Head Chef Scott Barnard started and brought with him his first tasting menu. What an amazing menu it was too. The guest feedback was fantastic with most wishing there were more courses to enjoy into the early hours of the morning.

When we asked if the guests had a favourite it started a lot of deep debate as everyone had their own star dish.

The Beef Tartare was often described as the best ever. A great complement for Scott and his flavour combinations. Coarsely diced, 40 day aged beef sirloin was dressed with a smoked hay dressing and topped with turnip, sourdough fried in beef fat and a grated cured egg yolk.

The Cauliflower dish seemed to stir a lot of emotion in our guests. Scott took such a simple ingredient and elevated it to the stars! Roast florets were served alongside a curried cauliflower puree, mussels, pickled grapes, puffed rice and a light curry sauce. Always good if you had a slice of bread left!

Scott’s Masterchef final dessert was probably the most controversial dish that would drop the dining room into silence. Inspired by a salad Scott had on holiday in Italy made of fennel, lemon & olive oil this dessert was the perfect end to the meal. A zesty lemon parfait was served with candied fennel, fennel pollen crumble, olive oil jelly & powder, fennel meringue & finished with a sheep milk granita.

We really can’t wait for Scott’s new menu to start on February 28th with even more amazing dishes to come. You can find Scott’s March menu here and find out how to book your seats at the chef’s table here.