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Don't read this if you're hungry - 2019's summer menu is here!
Here in the quiet countryside of St Peter's valley, spring is all about welcoming new life. Fresh flora and fauna bring a welcome hit of vibrant colour to the hotel's surroundings, and Jersey's spring produce takes centre stage in our restaurant.
2019 summer à la carte menu
Head Chef, Lukasz Pietrasz and his talented kitchen team have been busy putting the finishing touches to their new dishes for the 2019 summer menu.
Once again the menu is perfectly curated to celebrate the very best Jersey ingredients. Hand-dived scallops, locally caught lobster, Grouville Oysters and of course Jersey Royals all make a number of appearances throughout the mouth-watering new menu. We also have several vegan and vegetarian dishes, making fresh local fruits and vegetables the stars of the show.
Adventurous new dishes
As well as staying true to our ethos of using the best local flavours, Lukasz and his team never shy away from trying something new. The following dishes are making their debut, and will take your tastebuds on an adventure!
Delicious, moist rabbit, delicately wrapped and filled with a pistachio nut, rhubarb and black olive-infused stuffing.
Tempura Courgette Fritters
This vegan dish tops giant Israeli couscous with tender artichoke and fresh, colourful pomegranate. The crunch of freshly fried tempura courgette fritters adds a touch of indulgence to this vibrant vegetable combination.
Pork Belly & Calamari
Surf and turf with a difference. This main course is anything but ordinary, fusing a rich piece of pork with delicate calamari. Confit potato, compressed pear and a chorizo jam takes this surf and turf with a difference to another level.
If your mouth is watering already, wait until you read the rest of the menu, which is available here.
It's best to book
Peak season is upon us and reservations are filling up fast. If you'd like to try the new menu we recommend booking in advance by calling out friendly hotel team on +44 (0) 1534 481 042 or email email@example.comBack to News >