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Wild Mushroom Velouté
£12
About this dish
Dried and fresh ceps are coaxed slowly in brown butter to develop their deepest umami register before being blended with chanterelles, shallots, and rich chicken stock into a velvet-smooth velouté. A Périgord truffle foam rests on the surface, its earthy perfume rising as the bowl is set down. A thin sourdough crisp emerges from the bowl like a sail, finished with threads of vivid house chive oil.
Ingredients
- ◆Dried porcini (cep) mushrooms
- ◆Fresh chanterelle mushrooms
- ◆Shallots
- ◆Garlic
- ◆Unsalted butter
- ◆Double cream
- ◆Chicken stock
- ◆Périgord black truffle
- ◆Sourdough bread
- ◆Chives
- ◆Grapeseed oil
Nutritional Information (per serving)
Energy184 kcal
Fat12 g
Saturates6 g
Carbohydrate14 g
of which sugars3 g
Fibre2 g
Protein4 g
Salt0.9 g
Values are approximate and provided voluntarily. See our full nutritional information page.
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