The Rocket Menu

Stephenson's Rocket was an early steam , the Rocket was designed by in 1829 and built at the Forth Street Works of his company in Newcastle upon Tyne. It won the Trials held by the Liverpool Railway in 1829 to choose the best design to power the railway.

Please select one item from each course to create your unique menu

Starters Mains English Cider & Onion Soup with a Fennel Cream Desserts Caramelised Sweet White Onions, Finished with a Miso Marinated Black Cod with Sesame Crust Fennel Cream, Cider & Black Onion Seed Confit Potatoes, Macerated Red Grape, Salt Baked Caramel Banana & Amoretti Tart (Vegetarian, Gluten Free, Nut Free) Beetroot Emulation & Black Onion Seed, and a Amaretti Biscuit Base Topped with Banana & Green Tea, Blossom Honey and Lotus Flower Cream Cheese Filling, Coated in Crushed Amaretti Sweet Potato, Lentil & Cumin Volute Broth Biscuits, with Masala & Cocoa Finished with a Cardamom Butter & Toasted (Gluten Free) (Vegetarian) Pumpkin Seed Granola (Vegetarian, Nut Free) Eton Mess & Shortbread Cheesecake 12 Hour Red Wine Braised Beef with Juniper White Chocolate Cheesecake on a Shortbread Butter, British Longhorn Beef Braised in Red Wine Biscuit Base, Rippled with Strawberry & Shards of Deep Filled Queen Anne’s Artichoke & Portobello With Tarragon Pomme Anna, Charred Cabbage, meringue, served with a Mint Crème Fraiche & Mushroom Tart Girolle Mushrooms & a Smoked Celeriac Puree & a Lime Curd All Butter Puff Pastry Tart, Filled with a Roast Madeira Wine Jus (Vegetarian, Nut Free) Garlic, Thyme Cream & Balsamic Glazed Red (Gluten Free, Nut Free) Onion, Served with Peppered Goats Cheese, Chocolate Blanc De Framboise Candied Walnuts and a Tarragon & Chervil A Creamy White Chocolate, Vanilla Bean & Vinaigrette Herb Crusted Compression of Northumbrian Lamb Raspberry Mouse Layered With Sponge, Fondant (Vegetarian) Locally Reared on the Northumbrian Rothbury & Fresh Raspberries Farm (Vegetarian) Duck & Champagne Parfait Marinated in Harissa & Preserved Lemon, Served Served with a Spiced Apricot & Plumb Compote, with Basil Gratin Potatoes, Aubergine & Pesto Tea, Coffee and After Dinner Mints Toasted Almonds, Rye Crisp, Cherry & Orange Caviar Minted Pea Puree and a Sauce Made of Vinaigrette Rosemary, Black Garlic & Shallot (Dairy Free) (Nut Free)

Poached Atlantic Salmon & Monkfish Terrine Monkfish Tail with a Lemon & Pink Peppercorn Four Cheese Tortelloni Poached Salmon Mousse, Wrapped in Oak Smoked Freshly Made Egg Pasta Filled with Ricotta, Salmon, Served with Pickled Radish, Candied Mozzarella, Parmesan & Mature Cheddar Beetroot, Silken Tofu Aioli & Pea Shoot Salad Bound in a Sauce Made of Plumb Tomato, Red (Nut Free) Pesto & Fire Roasted Chili (Vegetarian, Nut Free)

Please ask if you require details of any ingredients used. If you have a food allergy or a specific dietary requirement please notify us prior to the event so that we can arrange with our Chefs for a suitable alternative.