Seasonal Tasting Dinner #2 - Game for Game?

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Partridge or Pheasant? Venison or Wild Boar? It will of course depend on market conditions but it's the season for wild food at The Grapes and the chefs will be working with the very best game on offer to create a very special menu. The Tasting Dinners remain relaxed in ambiance but the food is that bit more special, an opportunity for the chefs to show off perhaps? The reviews are always outstanding!

To book a table for either date email Fin@thebunchofgrapes.com or book online for the date you'd like to join.

Seasonal Tasting Dinner #1 - The Autumn Harvest

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In the first of two autumn tasting dinners the chefs till be working with delicious seasonal ingredients. Expect wild mushroom and truffle flavours plus the best produce from our British orchards. The Tasting Dinners remain relaxed in ambiance but the food is that bit more special, an opportunity for the chefs to show off perhaps? The reviews are always outstanding!

To book a table for either date email Fin@thebunchofgrapes.com or book online for the date you'd like to join.

New Year at The Grapes

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BONNE ANNÉE 2017

The Grapes is up for a party night, but with entrance limited strictly to 50 tickets, you need to get your name down on the list. We start with a champagne cocktail and canapés downstairs in the bar, before moving up to the first floor for a delicious French inspired four course dinner with wines to match each course. As the clock strikes midnight there's a glass of fizz back in the bar and you might even get to see the Grapes Team in their dancing shoes. It's a top night but tickets are scarce, first come first served.

Crémant and Canapé reception : Four course dinner with wines : Cash bar after midnight serving the finest cocktails in BOA : 

£69 per person : Tickets Only : Limited to 50 tickets

To buy tickets please email fin@thebunchofgrapes.com

Christmas at The Grapes

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Our Christmas menu is available for lunch or dinner from 27th November. For tables of 8 or more we ask that you pre-order your choices, by means of a very easy to use online form. We provide you with a link to the form which you can email to your group. They click on the link and complete just their first name and choices – it’s really that easy – and we then have a record of who wants Rainbow Trout and who wants Chicken Liver parfait without any stress to the organiser.

The Christmas menu

Oysters with Sherry Mignonette to begin £1.50 a piece

 Starter

Chicken Liver Parfait, spiced red onion chutney, toasted sour dough, cornichons

Hot Smoked Rainbow Trout, fennel & apple salad, shallot & caper dressing

Perigordine Salad Crispy Confit Duck, watercress, chestnuts & pear

Chevre Chaud, heritage beetroot, candied walnuts, walnut & balsamic dressing

 

Main

 

Festive Turkey Traditionally Garnished, chestnut & sage stuffing, cranberry, port wine jus

Himalayan Salt Aged Rump, crispy pancetta, beetroot chutney, spinach, parsley oil, Bordelaise sauce

Whole Wood Fired Fish, champagne, herb fine & mussel velouté,

candied walnut, citrus & fennel salad

Spiced Winter Vegetable Fuille de Bric, parsnip puree, cranberry & red onion salsa

All mains are accompanied by your choice of dauphinoise, fries, Lyonnaise or rissole potatoes

 

Dessert

 

Prunes in Armagnac & home-made vanilla ice cream

Pain Perdu with cranberries & almonds, home-made Christmas pudding ice cream

Chocolate & Orange Mousse, raspberry sorbet

Crème Brulee

 

£34 for three courses Thursday to Saturday

£28 for three courses Monday to Wednesday or at lunchtimes all week

Pre-order champagne cocktails on arrival for £5

House wines from £11 - carafe red or white

 

 

 

STEAK FEST

STEAK FEST

Have you heard about the steak offer at The Grapes? We're getting amazing feedback from our diners about the quality of the meat - Dry aged in an Himalayan salt chamber & chargrilled in the Bertha wood oven. This is how our butcher describes the process...

"The meat we use for ageing comes predominately from Galloway breed cattle and is hand selected on a quality basis to ensure the correct confirmation and marbling. By ageing the beef for a minimum of 5 weeks in the Himalayan salt chamber and maintaining the right level of humidity, temperature and lighting the results are simply stunning!! Steak like you’ve never tasted before!!"

We're serving T-Bones to share, alongside rib-eye's, sirloins and rump. If you like your steak then you need to check this out soon, it's a whole new level of quality.....

 

 

Taking steak to a new level of flavour & quality

Sunday Lunch

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Have you tried The Grapes Sunday lunch yet? Runner up in the Guardian Observer Food Monthly Best Sunday Lunch in the South West, it's something truly special. We start with a small board of canapés, after all, Sunday is about relaxing and taking your time over a lunch with friends. The main event, a slow roast from the wood oven, comes with your choice of dauphinoise or boulanger potatoes and a truly awesome medley of fresh vegetables. Of course there's a Yorkshire in there, regardless of what roast you order.

It's different from the norm, come out and give it a go, we're sure you won't be disappointed.