The Chubby Castor of The Fitzwilliam Arms 02

Sunday Lunch Menu

  • Starters

  • OCTOPUS

    Barbecued octopus, butternut, broccoli    
    Sauvignon Blanc 'Origin', Marlborough, Saint Clair (New Zealand) ​

  • BEETROOT

    Cannelloni, goat’s curd, beetroot textures 
    Brouilly, Olivier Ravier Beaujolais (France) 

  • HAM HOCK

    Terrine of ham hock & chicken, pistachio, beetroot      
    Côtes du Rhône Villages Plan de Dieu Vielles Vignes, Domaine Saint Damien (France​

  • TART

    Pied de Mouton, King Oyster Shiitake, Cashle Blue 
    Gavi 'Palás', Michele Chiarlo (Italy) ​

  • Main Course

  • SIRLOIN

    • supplement £+5.00

    Roast potatoes, carrots, greens, Yorkshire pudding 
    Monemvasios, Monemvasia Winery (V)(Greece)   ​

  • TROUT

    Baby gem, radish, mushroom dashi      
    Gérard Bertrand Terroir Picpoul de Pinet (France)​

  • LAMB

    Rump, creamy potatoes, mushroom Gyoza, Roscoff onion      
    Pinot Noir 'Ad Hoc Cruel Mistress', Great Southern, Larry Cherubino (Australia) ​

  • RISOTTO

    Butternut, pumpkin seeds, aged Parmesan, salsa Verde 
    Barrel Fermented, Sauvignon Blanc (South Africa) 

  • Desserts

  • CHOCOLATE

    Dark fondant, sesame seeds, tonka ice cream      
    Blue Aurora Ice wine (blueberries), Luton Farm, Oundle (England)​

  • CRÈME BRULLÈ

    Banana sponge, lemon verbena, apple gel      
    Château Suduiraut, Castelnau de Suduiraut, Sauternes (France) 

  • TART

    Spiced pear, rum and raisins custard  
    Late Harvest, Sauvignon Blanc (Chile) 

  • CHEESES

    • Supplement £+ 4.00

    Selection of 3 British cheeses
    10 years Tawny Port, Douro, Barros (Portugal)