New menu at the King’s Head
New Menu launches at the King’s Head
We have a new a la carte menu to welcome in the Autumn, along with the return of our set priced menu available during the week.
New starters include smoked venison carpaccio with baby beets, pearl barley and horseradish purée, and crab and tiger prawn gyozas with charred pak choi and an Asian broth. Mains on offer include charred grilled Ibérico pork chop with a ham hock croquette, creamed winter vegetables, honey & Autumn black truffle glaze, and sautéed pillows of potato & herb gnocchi with roasted chestnuts, garlic button mushrooms, wilted spinach and a parmesan cream sauce.
We’ve also a new steak menu offering a choice of steak, sauces and sides so that you can create a dish to suit your preferences.
Our delectable dessert list includes chocolate sphere with tonka bean curd, raspberry gel, poached conference pear, granola and tonka bean custard; and Quince frangipane tart with caramelised quince purée, pistachio, orange & crème frâiche sorbet