Indulge at Samphire with an array of choices to suit one and all, made with the freshest produce sourced from land and sea, delivered to your plate.
Our kitchen team, headed by Head Chef Tom Radiguet, has used its appreciation of fine produce to develop a line-up of delectable plates for you to enjoy for breakfast, lunch, dinner, or for that afternoon bite.
glazed chocolate & blueberry, roasted vanilla crémeux, blueberry & violet jam, tarragon ice cream 12
mousse, white grape sorbet, grapefruit,rose jelly,tonka bean ice cream 12
STICKY DATE SPONGE (ve) (n)
pecan praline, medjool date, caramel, banana ice cream 12
glazed nectarcots, apricot & saffron jam, brioche, honey caramel, sauternes 12
suggested accompaniment: Vidal IceWine (75ml) 17
rhubarb custard, gin jellies, bergamot shortbread, juniper, lemon verbena ice cream(gfc) 12
HARVEY AND BROCKLESS CHEESE BOARD (gfc)
fruit terrine, endive, celery vinaigrette, toasts & crackers
3 CHEESES 12
5 CHEESES 15
St Maure de Touraine
(v) vegetarian (gf) gluten free (n) contains nuts
A 10% discretionary service charge will be added to your bill
Please inform us of any allergies or dietary requirements before ordering
Please ask for vegan options
Please note, if your dietary requirements or preferences are not listed on our menus, we can certainly tailor our menu to suit you prior to your reservation or on arrival. If you have any questions regarding our menus or dietary requirements please do not hesitate to contact us.