We have now launched our new Spring menu at the restaurant… in fact make that two new menus! A Purnell’s Journey celebrates the journey of Purnell’s over the last 10 years and showcases some of our classic favourite dishes including Smoked Haddock Milk with a Poached Egg Yolk, Cornflakes and Curry Oil and Monkfish Masala with Red Lentils, Picked Carrots and Coconut Garnish. Our second menu 10 Years in the Making highlights new techniques with lots of twists and turns and shows just what a fantastic season Spring is. Dishes include Orkney scallop, pickled mooli, smoked eel with lumpfish roe and Roast loin of veal, Mousseron duxelles, Wye Valley asparagus, yeast extract with sauce Albufera. Please see here for the full menus here.
15 May 2017