The opening of The Bunker Restaurant – Oct 26th

Glass of Prosecco on Arrival


French Onion Soup – Gruyere Cheese Crouton

Gambas a la Plancha – White Wine, Garlic, Chilli & Fine Herbs

Baked Goats Cheese – Roasted Red Pepper, Walnuts & Rocket Salad

Fresh Mussels – Cider Cream & Fine Herbs

Chicken Liver Parfait – Pear & Raisin Chutney, Sourdough Toast

Main Courses:

Slow Braised Rib of Beef – Cavolo Nero, Creamy Mash, Fresh Horseradish & Red Wine Jus

Pan Fried Fillet of Seabass – Grilled Asparagus, Creamy Mash, Roasted Red Pepper & Tarragon Salsa

Confit Duck Leg – Potato Gratin, Braised Red Cabbage & Red Wine Jus

Cheese Risotto Butternut Squash & Goats – Toasted Almonds & Crispy Sage

Grilled Fillet of Chicken – Fricassee of Wild Mushroom, Baby Potato & Port Jus


Selection of Dessert – Warm chocolate brownie, Apple Crumble & Raspberry Eton Mess

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