Welcome to the Orangery restaurant, brought to you by executive chef Richard Allen and his team. Our aim is to be creative with our main goal being flavour. We take our inspiration from the seasons and of course nature. We are driven by our passion and love for the very best ingredients. Many of which are from our own kitchen garden and the Rockliffe estate. We wish you a truly memorable dining experience. TASTING MENU To be enjoyed by the entire table Goose Liver Parfait, Eel, Rhubarb, Chia, Marcona Almonds- - Chalk Stream Trout from River Test, Cucumber, Dill, Dashi - Beetroot, Hay Smoked Goat’s Curd - Cumbrian Wagyu Fillet & Ox Cheek, Truffle, Turnip, Oyster Mushroom - Cheese with Ploughman Flavours - Chocolate ‘Orangery’, Pistachio, Blood Orange 6 courses £65 5 wines £45 A LA CARTE 3 courses £55 TO START Beetroot, Hay Smoked Goat’s Curd - Hartlepool Mackerel, Ratatouille Vinaigrette, Basil Emulsion - Chalk Stream Trout from River Test, Cucumber, Dill, Dashi - Pacific Ocean Tuna, Bloody Mary, Wasabi - Isle of Uig Scallop, Shoreline Vegetables, Clam Sauce - Staithes Village Crab, Pumpkin, Black Garlic, Berkswell Cheese - Goose Liver Parfait, Eel, Rhubarb, Chia Seed, Marcona Almonds - Yorkshire Landrace Pork, Heritage Carrot, Nasturtium A LA CARTE INTERMEDIATE COURSE (£20 supplement) North Sea Lemon Sole, Langoustine, Marigold, Rarebit Sauce - Wild Scottish Sea Bass, Brown Shrimp, Tom Yum, Kaffir Lime, Peanuts - North Sea Cod, Rainbow Kale, Mussel Velouté, Scraps - Isle of Uig Scallop, Shoreline Vegetables, Clam Sauce A LA CARTE 3 courses £55 TO FOLLOW North Sea Lemon Sole, Langoustine, Marigold, Rarebit Sauce - Wild Scottish Sea Bass, Brown Shrimps, Tom Yum, Kaffir Lime, Peanuts - North Sea Cod, Rainbow Kale, Mussel Velouté, Scraps - Yorkshire Peking Duck, Stone Head Cabbage, Speck Ham, Raisins in Wine - Yorkshire Lamb, Shoulder ‘Bolognaise’, Olive, Anchovy - Scottish Venison, BBQ Celeriac, 2018 Pickled Brambles - Cumbrian Wagyu Fillet & Ox Cheek, Truffle, Turnip, Oyster Mushroom A LA CARTE TO FINISH Chocolate ‘Orangery’, Pistachio, Blood Orange Gariguette Strawberry, Mint, Brillat-Savarin Cream Crème Caramel, Shiso, Plums in Sake Black Forest Sundae, Brownie, Kirsch, Coco Nibs Apple Pressing, Crumble, English Toffee, Toasted Rice CHEESE A selection of Artisan Cheeses £7 as dessert / £15 as additional course WITH THANKS TO Hodgson’s of Hartlepool Chalk Stream Foods R&J Butchers Wellocks Delifresh Udale Butchers G&G Goodfellows .