D42R4042.jpg

 Private Dining - Wine Room

The Wine Room at Clayton’s Kitchen seats 18 guests on one long table or 40 guests on four tables of ten, available for lunch or dinner with a £49 three course Menu or £45 two course Menu, minimum number of guests is 10. The Basement also offers drinks and canapés or a buffet receptions for up to 80 guests, with a minimum number of 20 guests.

SAMPLE £49 THREE COURSES AND £45 TWO COURSES PER PERSON MENU FOR THREE COURSES

STARTERS Breads with dips, sun blushed tomato, hummus, extra virgin olive oil and aged balsamic, marinated olives (V)  

ROASTED JERUSALEM ARTICHOKE SOUP, watercress oil, sourdough croutons (V)

PEMBROKESHIRE, LITTLE HAVEN CRAB, fennel, pink grapefruit,  

WHIPPED EWES CURD WITH ROASTED BUTTERNUT SQUASH, Basil oil and candied walnuts (V)  

GODMINSTER CHEDDAR BON BONS, SPICED APPLE puree, pickled pear, Endive walnut, seeded salad (V)

FLAKED POACHED SALMON, DICED SMOKED SALMON AND MARINATED SALMON bound with natural yogurt, sweet mustard dill mayonnaise, Fennel, poppy, and sesame seed biscuits    

SLOW COOKED PEDIGREE PORK BALLONTINE, (Pedigree rare breeds by Robert & Sara Buttle, Buttle Farm Wiltshire) apricot puree, pickled and roasted beetroots toasted sourdough

MAINS RISOTTO OF PORCINI MUSHROOMS WITH SAUTEED SHIMEJI, Crispy parsnips, truffle oil (V)

GRILLED MARKET FISH, tagliatelle Heritage carrots, Sautéed leeks, Fregola pasta Langoustine Sauce

HONEY ROASTED CREEDY CARVER DUCK BREAST, Truffle fondant potato, Jerusalem Artichoke puree, greens, cassis sauce

ROAST CORN FED CHICKEN BREAST, PORCINI MUSHROOM RISOTTO, sautéed shimeji mushrooms crispy parsnips porcini sauce

PAN ROASTED ENGLISH FILLET OF BEEF with carrot and garlic puree, red wine sauce and duck fat cooked chips

SLOW COOKED SHOULDER OF WILTSHIRE LAMB, Ewes curd crushed potatoes, Cavolo Nero, Carrot and Garlic puree, Port wine Sauce 

PUDDING STICKY TOFFEE PUDDING caramel sauce with Crème Fraiche ice cream

LEMON MERINGUE PIE, THE CLAYTON’S KITCHEN WAY

MADAGASCAN VANILLA PANNA COTTA, OAT CRUMBLE WARM APPLE AND BLACKBERRY COMPOTE, green Apple sorbet                           

SALTED CARAMEL MILK CHOCOLATE MOUSSE with hazelnut praline, poached pear, Hazelnut ice cream

THREE SCOOPS OF ICE CREAM - Guinness, Madagascan vanilla, honeycomb, chocolate, Pistachio, Caramel, rum and Raisin, Crème Fraiche, Yogurt sour cherry 

THREE SCOOPS OF SORBET - Blood orange, passion fruit, blackberry, lemon, green Apple, mango                                                                                                                                                                                                                       

 

D42R4031.jpg