Sonny's Kitchen (Menu)

Forret

Sourdough bread and cultured butter

Nocellara olives

Maple roasted nuts, rosemary and chilli

Parmesan biscuits

Jerusalem artichoke soup with crispy kale sprouts and hazelnuts

Salad of sprouting broccoli with almond cream and pickled mushrooms

Burrata with tomatoes, courgettes, basil, olive oil and lemon

Raw Cornish sardines with Tokyo turnip dressing and pickled rhubarb

Pumpkin and sage agnolotti with brown butter, pecorino, lemon and black pepper

Chopped fillet steak with gherkin relish, shredded lettuce, shaved mushrooms and parmesan

Main Course

Double baked cave aged cheddar soufflé with crisp shallots, leeks and mushrooms

Ricotta dumplings, roast Jerusalem artichokes, grilled hispi cabbage, mushrooms and truffle

Cornish monkfish tail with wild garlic pesto, chanterelles and radicchio

Roasted Cornish cod with crushed jersey royals, sea leeks, crème fraiche and dill

Aged Cumbrian Rib-eye with Roscoff onion, parsley, red wine and chips

Crisp veal sweetbread with celeriac remoulade, violet artichokes, apple and almonds

For Two

Desserts

Scorched bitter chocolate cake with mocha cream and crème Chantilly

Yorkshire rhubarb and buttermilk cream

Pear and salted caramel mille-feuille

Blood oranges with sloe gin and olive oil

Yoghurt and apple ripple sorbet

Three fine British cheeses and accompaniments

Coffee with salted clotted cream fudge or chocolate and orange cookies

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