Chef Patron, Daniel Clifford and Head Chef, Mark Abbott have always done what they do best, expertly refining the menu at Midsummer House and showcasing their reverence for purity of flavour and natural seasonal ingredients. Together they are incessantly discovering intriguing combinations and designing daring pairings to captivate and charm their many guests.
Sample tasting menu
Cheese on toast
Glazed chicken wing
Crispy hoisin duck, onion, cucumber and salad bennet
Salt baked beetroot, Scottish venison tartare and mustard
Slowly cooked Loch Duart salmon, white chocolate and caviar sauce, finger lime
Roasted Norfolk quail, creamed shallots, duck liver, confit quail egg, Jerez vinegar
Cornish seabass, dashi vinegar gel, trompette, smoked butternut squash consommé
Grass fed Yorkshire beef, tenderstem broccoli, pickled anchovy, beurre rouge
Truffled Baron Bigod, English yoghurt, mushroom consommé, truffle honey
BBQ English rose, lychee sorbet and artichoke cremeux
Hazelnut chocolate mousse, reduced milk and vanilla ice cream, yuzu caramel
Dark chocolate bay leaf
Jack Daniel’s whiskey sour
Coriander, mango, coconut
Lunch Menu at £130 per person or Tasting Menu at £250 per person;
inclusive of glass of KRUG champagne, water and coffee or infusion.
Please be aware we do not offer vegetarian or vegan menus and we are unable to alter or offer alternative dishes on the day of your reservation, unless stated at the time of booking.
We cater for the following allergies ONLY: nuts, raw alcohol and shellfish.