Pipeclay Pumphouse
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  • Set Menus – 2020

    5 Course
    • Orange, fennel & rosemary marinated olives
    • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
    • Tuna carpaccio with lemon, olive & caper
    • Gnocchi with duck ragu, truffled egg & hazelnut crumb
    • Ash crusted beef sirloin with parsnip & mushroom
    • Fondant garden potatoes with truffled salt
      • 5 Course Degustation
        65
      • Matching Wine
        100

    8 Course
    • Orange, fennel & rosemary marinated olives
    • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
    • Tuna carpaccio with lemon, olive & caper
    • Pork croquette with apple & celeriac remoulade
    • Gnocchi with duck ragu, truffled egg & hazelnut crumb
    • Ash crusted beef sirloin with parsnip & mushroom
    • Fondant garden potatoes with truffled salt
    • Sorbet
    • White chocolate mousse with strawberry & rose
      • 8 Course Degustation
        90
      • Matching Wine
        135

    10 Course
    • Orange, fennel & rosemary marinated olives
    • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
    • Tuna carpaccio with lemon, olive & caper
    • Pork croquette with apple & celeriac remoulade
    • Gnocchi with duck ragu, truffled egg & hazelnut crumb
    • Slow roasted lamb belly with pistachio pistou & garden asparagus
    • Garden leaf with lemon dressing
    • Ash crusted beef sirloin with parsnip & mushroom
    • Fondant garden potatoes with truffled salt
    • High Valley cheese plate
    • Sorbet
    • White chocolate mousse with strawberry & rose
      • 10 Course Degustation
        120
      • Matching Wine
        180

    • All groups 8 people and over must be degustation only
    • No split bills
    • Please advise of any dietary requirements
    • Thursday to Saturday- a la carte & degustation menus available
    • Dinner – degustation menu only
    • Sunday – degustation menu only
    Thursday 1st January 1970
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