Experience more than just a menu with our Five-course Experience Dinner!
From the moment you walk into The Great House your dining experience begins. Our attentive front of house staff will show you to your table, taking note of any dietary requirements you may have, and may also recommend you a wine/drink flight, specially selected to make the perfect match ‘accord met et vin’ and compliment the journey through your experience menu. Each dish will arrive to your table as a unique surprise and our friendly staff will provide you with a detailed description of your delicious dish and poised for any questions you may have, whilst our Head chef, Swann, creates your culinary delight.
If you are vegan or vegetarian we will be able to care for your needs and if you have any allergies, please be assured we will also be pleased to accommodate, and even if there is something that you do not like, we will always do our best to satisfy your palette.
As always, the table is yours for the whole evening, so there’s is no need to rush.
Available: Wednesday to Saturday
From: 7:30pm – 9:30pm
£58.00 per person
Please note: Our five-course Experience Dinner below is only a sample menu and is designed to whet your appetite before making you reservation. Our menu changes daily depending on the seasonal ingredients available.
Colchester rock oysters / oyster scented with shallots and red wine puree oyster gratin with crème fraîche and parmesan / deep fried oyster coated in Panko crumb with a chili and lemon mayonnaise
Duck foie gras marinated in William pear liqueur / hazelnut brioche / Conference pear icing / sweet spice and pear gel / hazelnut powder
Fillet of steamed turbot / red and yellow beetroot scales / beetroot and vanilla chutney / dill sabayon / beetroot ketchup / yellow beetroot gel
Corn-fed chicken breast marinated in verbena served with sautéed corn on the cob, glazed baby corn, verbena popcorn, corn and verbena cream and chicken and verbena sauce.
Quince dim sum / rice-paper filled with quince and tea compote and “Crème de Bresse Gastronomique Etrez” / tea sauce
Light “biscuit de Savoie” / chestnut heart cream / Mekonga 70% dark chocolate / chestnut and Madong 70% dark chocolate crèmeux / chestnut and whisky chunks / milk and chestnut ice cream / black mirror