Reservations:
01590 624467

Switchboard:
01590 623551

Cambium:
01590 623551

Cambium Market Menu

Cambium Market Menu

3 courses | Monday - Friday

Starters

Tomato and red pepper Gazpacho, Avocado, lemon

Goats Cheese Pannacotta, Beetroot , crispy cheese bon bon

Salmon lightly grilled, Pickled radish, lemon crème fraiche, herbs

Panisse, Kumquat, Parsley, Pumpkin and Coriander seeds

Mains

Pork, Confit Belly, Braised Cheek, Celeriac, Brown Sauce

Cod, Herb crust, Red pepper, chickpea, chorizo ragu

Rosemary Gnocchi, Peas, Shallots, Chicory

Beef, Braised Cheek, Herb crumb, new potatoes, Asparagus, pickled mushrooms

Desserts

Treacle Tart, Prune and Armagnac Ice Cream

Passionfruit Cheesecake, Mango sorbet

Chocolate tart,  Orange ice cream

Lapsang souchong cake, Apricot compote, almond ice cream 

Zen Garden Market Menu

Zen Garden Market Menu

3 courses | Monday - Thursday

Starters

Poh Piah Tord
Spring Rolls Filled with Mixed Vegetables and Glass Noodles served with Plum Sauce.
 
Kai Satay Chicken Satay
Skewered Marinated Chicken served with Cashew Nut Sauce.

Par Goong
Prawn Salad. Mixed Salad with Lemongrass, Red Onion, Kaffir Lime Leaves and Coriander with Tomato and Mint, coated with a Spicy Dressing.


Mains


Ped Sam Rod
Crispy Duck with Three Tastes, Shredded Chinese leaves, Fresh Basil, Garlic, Chilli and Tamarind.

Gaeng Kiew Wan Gai
Chicken Green Curry cooked in Coconut Milk with Aubergine, Courgettes, Bell Peppers, Basil and Kaffir Lime Leaf.

Phad Si-Ew Pak
Thai Style Wok Noodles with Egg, Seasonal Vegetables with Sweet Soy Sauce.


Desserts


Banana with Coconut Cream and Sesame Seeds
Deep Fried Vanilla Ice Cream With Cinnamon Fruit Salad
Fruit Platter - Mixed Seasonal Fresh Fruit

Le Blaireau Market Menu

Le Blaireau Market Menu

3 Courses | Monday - Thursday

Starters

Salad Auvergnate (V)
Chicory Salad, Walnut, Blue D’Auvergne, Apple with Wholegrain Mustard Dressing
 
Assiette De Charcuterie
Cured Meat Platter
 
Avocat Aux Crevettes
Avocado and Prawns, Cocktail Sauce

Mains

L’agneau
Rump of Lamb, Printanier Vegetables, Thyme and Garlic Jus
 
Pave De Saumon
Pan Fried Organic Salmon, Lemon Butter Sauce, Mixed Vegetables and New Potatoes
 
Gnocci Provencal (V)
Gnocchi with Vegetable Ratatouille, Baby Spinach Salad with Tomato Coulis   

Desserts

Crème brûlée
Vanilla Crème brûlée with Shortbread Biscuit
 
Tarte Tatin
Upside Down Apple Tart with Vanilla Ice Cream
 
Assiette De Fromages
Selection of French cheeses

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