high clandon estate vineyard

Saturday 9th June 2018

Starter

Flower pots of baby veg, rye crumb, pea purée

Served with Wakefield Estate Riesling

fish

Butter poached Brixham plaice, roasted asparagus, lemon and caper butter

Served with High Clandon Estate Elysium Cuvée

Entrée

Treacle cured Surrey Wildlife Trust Denver steak, chimichurri, malted roast new potatoes

Served with Caliterra Tributo Malbec

Dessert

High Clandon burnt honey crème brûlée, elderflower syrup, shortbread

Served with Château Lamourette Sauternes