For the Summer we are introducing a new set menu at £45 alongside our existing menus and we have reopened for lunch on Thursdays.
All highlighting the fresh, light, flavours and colourful look of Summer.
All the best from our garden, herbs, vegetables, fruits, all introduced by our parmesan shortbread canapés, our sourdough focaccia bread made daily from our own culture.
Soup of courgettes, served chilled with apple and lemon verbena granita at the bottom of the bowl, topped with crispy Somerset goats’ curd, finished with our herbs, including lemon thyme, Mexican tarragon, borage flowers, and gladioli and a herb oil of our mint and tarragon.
Main course of toasted saffron pasta, Summer vegetables of yellow beans, green beans, grelot onions, with hyssop and hyssop flowers and a touch of parmesan. The saffron is toasted in the oven to enhance the flavours and, of course, the pasta is made by us. The vegetables, the herbs and, therefore, the flavours will evolve as the Summer garden progresses.
Pudding of English strawberries, Yorkshire rhubarb, hibiscus, lime and crème fraiche sorbet, topped with a custard mousse and fresh, sliced strawberries: the strawberries at the base are macerated in hibiscus flowers – the rhubarb is lightly cooked in sugar syrup and the pudding is wrapped in a honey and sesame seed tuile.
Rounded off with petits fours.
Packed with flavour, as you have come to expect, prepared with the same absolute care as our other menus.
This menu is now available for lunch from this Thursday, every Thursday and Friday and for dinner, Wednesday and Thursday during the Summer.
Start the meal with our suggested Alcohol-free, garden cocktail:
As usual Barny will have recommendations for light, Summery wines.
It would be tempting to compromise in these challenging times for all of us, but compromise is not on our agenda
Rely on:
no compromise on quality, nor on our standards
no compromise on flavour
no short cuts in our kitchen
everything made by hand, cooked by judgement
we always start with the ingredients, fresh, daily
we continue to make our own bread daily; for us this is an important and traditional token of welcome and hospitality
we continue to support our small suppliers, who look after the land with commitment and work tirelessly with passion
everything traceable
we will not use cheaper cuts of meat, cheaper fish, cheaper vegetables and dress them up
no compromise on our commitment to organic principles for our produce, nor on protection of the land and animal welfare in the choices of supplier we make
no compromise on our hospitality, on the quality of experience we strive to give our customers
our desire to bring upbeat Summer colour and flavours to our customers.
For us, every season has its own magic. Here at The Dysart Petersham, the subtle shifts in sunlight, shadow, and sky arrive quietly, only to mature suddenly. These changes bring …
This is the second in our series on living thoughtfully, responsibly, well — the principles that guide life and work at The Dysart Petersham. They shape how we think, what …
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The Dysart Petersham Garden Menu
For the Summer we are introducing a new set menu at £45 alongside our existing menus and we have reopened for lunch on Thursdays.
All highlighting the fresh, light, flavours and colourful look of Summer.
All the best from our garden, herbs, vegetables, fruits, all introduced by our parmesan shortbread canapés, our sourdough focaccia bread made daily from our own culture.
Soup of courgettes, served chilled with apple and lemon verbena granita at the bottom of the bowl, topped with crispy Somerset goats’ curd, finished with our herbs, including lemon thyme, Mexican tarragon, borage flowers, and gladioli and a herb oil of our mint and tarragon.
Main course of toasted saffron pasta, Summer vegetables of yellow beans, green beans, grelot onions, with hyssop and hyssop flowers and a touch of parmesan. The saffron is toasted in the oven to enhance the flavours and, of course, the pasta is made by us. The vegetables, the herbs and, therefore, the flavours will evolve as the Summer garden progresses.
Pudding of English strawberries, Yorkshire rhubarb, hibiscus, lime and crème fraiche sorbet, topped with a custard mousse and fresh, sliced strawberries: the strawberries at the base are macerated in hibiscus flowers – the rhubarb is lightly cooked in sugar syrup and the pudding is wrapped in a honey and sesame seed tuile.
Rounded off with petits fours.
Packed with flavour, as you have come to expect, prepared with the same absolute care as our other menus.
This menu is now available for lunch from this Thursday, every Thursday and Friday and for dinner, Wednesday and Thursday during the Summer.
Start the meal with our suggested Alcohol-free, garden cocktail:
No. 1 Lemon and Thyme Collins – garden thyme, fresh lemon, Jukes No. 1 Cordial, soda. £9.50
As usual Barny will have recommendations for light, Summery wines.
It would be tempting to compromise in these challenging times for all of us, but compromise is not on our agenda
Rely on:
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