On the menu this weekend…
The Budmarsh experience isn't complete without a scrumptious feast courtesy of our chef, Chris. We're famous for our unparalleled fine dining experience. Here are a few of the dishes we're serving this weekend - they speak for themselves!
Roasted butternut ravioli, served with braised baby leeks, sun-dried tomato and a honey-mustard dressing - a real winter warmer, prepared using only the freshest ingredients
Seared tiger prawns, pea puree and crispy Serrano ham, served with a herb velouté - this dish is sure to impress with its unique combination of flavours. Chris cooks with herbs plucked from his herb garden, just outside the Budmarsh kitchen
Assiette of pork, including slow braised pork belly, roasted pork fillet and crispy pig ears, served with a beetroot jus
- Pan-fried dorado, vanilla cauliflower puree with shellfish bisque and truffle sabayon
Our desserts are a real treat, and always beautifully presented (Chris is an artist) - you'll want to save room for these!
Mint chocolate fondant and warm chocolate brownie, served with kiwi sorbet
- Baked passion fruit ravioli with blueberry ice cream and passion fruit coulis
Is your mouth watering? Come and sample our wonderful cuisine for yourself.
Contact us for more information.