WINTER MENU 1:0
At Heron & Grey we provide a tasting menu that is focused on the seasons, whether the season is local or from abroad we are only using the very best ingredients that we can source.
We are always changing our menu depending on what is available, this gives us the freedom to explore and create new dishes for you to enjoy.
This month we will be using ingredients from the sea, cultivated vegetables, foraged, wild game and produce from the allotment.
It is a menu that is focusing on the colder months and how we depend on root vegetables, wild game,ferments, pickles and the sea.
A lot of our dishes are vegetable based and while we do use a lot of fish, there are two meat courses.
We look forward to seeing you at our restaurant.
Andrew & Damien
If you have any particular dietary requirements or allergies please let us know in advance and we will always do our best to tailor our menu to suit your needs.
However, we cannot cater for the following dietary/allergy requirements:
Vegan or Lactose Intolerant.
This particular menu will not suit the following diners:
Seafood Based Allergies, Red Meats or Vegetarians
(This is only a guideline and we will always do our best to tailor our menu to suit your needs. As the seasons change, so to will our menus. These changes will also be reflected in what dietary/allergy types each menu will best suit.)
Our menu is subject to availability and can change without notice.
Please note that a discretionary 12.5% gratuity will be added to your bill.
SEASONAL INGREDIENTS – DECEMBER 2017
THIS MENU WE WILL BE USING THE FOLLOWING:
cavolo nero/artichoke/parsley root/cauliflower/cabbage/soy
double cream/organic full fat milk/butter/cheese/yoghurt
red wine/white wine/white soy/mirin/sake/sweet wine
Grains & Seeds –
rye/sesame seed/pumpkin/sunflower/buckwheat/quinoa/ fennel/grouts/millet
black peppercorns/fennel seed/star snise/espelette/salt/penja pepper/juniper/clove/cinnamon
truffle/trompette/grey chanterelle/dried shiitake