To commence a fabulous calendar of Seafood Week celebrations, join guest chef Stephane Delourme for a spectacular gala dinner within the opulence of Samuel’s Restaurant.
The evening will begin with a canapé and Pommery Champagne reception, followed by a five-course seafood menu prepared by Stephane and our team of Swinton Estate chefs.
Reservations are limited, so we recommend booking in advance to avoid disappointment.
SAMPLE MENU
Tuna Tataki, Ponzu and Green Chilli
Served with a salad of Daikon, Cucumber, Pickled Ginger and Shiso Leaves
Chargrilled Hand-Dived Scallops
Served with with Pea Purée, Fennel, Wild Garlic and Jamón Ibérico de Bellota with Lemon Oil
Fillet of Turbot
Served with seasonal Asparagus, and a Champagne and Exmoor Caviar sauce
Garden Rhubarb Pavlova
Served with Rhubarb Compote, Vanilla Sponge, Rhubarb Ice Cream and Meringue
