Our à la carte menu changes daily, with a selection of around 6 dishes to choose from for each course. We're proud to use as much local produce as possible, with some of our regular suppliers being Cabrito Goat Meat, Sheffield Honey, White Peak Farm Butchers, and Middleton's Dairy. Here we've put together a selection of dishes that have featured in our Orangery Restaurant recently.
The dishes are as follows (ordered top left to top right, bottom left to bottom right):
Belly of Kid Goat Meat with Parsley, Quinoa and Spring Vegetables.
Haunch of Venison with Seasonal Vegetables
Salmon with Spätzle, Fennel and Tarragon
Sea Trout with Gnocchi, Fennel, Monk's Beard and Sorrel
Sea Bream with Amande Clams
Rump of Veal and Osso Buco with Gremolata, Parsley and Quinoa
