Scotts Richmond Menu

(IR)

(ENG)

with wild boar sausages

with ponzu aioli each

(NI)

per person oysters, dressed crab, Atlantic prawns, king prawns, mussels, clams, ceviche and whelks

with grapefruit, aji amarillo and yuzu dressing

tamarind, jalapeño and lime

with fragrant Thai green butter

with green apple remoulade and lemon mayonnaise

with Marie Rose sauce

with garlic and herb toast

with spicy cocktail sauce

kimchi dressing, pickled kohlrabi and nori potato

with jalapeno, coriander and tiger’s milk

with jalapeno and yuzu kosho dressing

with confit garlic aioli, ‘nduja and lemon

(V) heritage tomatoes, kalamata olives and basil

bacon and bone marrow Bordelaise

shiso ponzu, pickled cucumber and nori

(V) with watermelon, feta and mint

(V)

with crab, basil and golden tomatoes

ripped burrata and basil

with hot chocolate sauce

with milk ice cream

with poached apricots

with Jersey cream

with pistachio ice cream and hot chocolate sauce

with mango & passion fruit

cooked to order

9 handmade truffles

with hot chocolate sauce

with milk ice cream

with blush apricots

with Jersey cream

with pistachio ice cream and hot chocolate sauce

with mango & passion fruit

with raspberries

strawberry & elderflower

cooked to order

9 handmade tru!es