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To celebrate the turning of the new year, Claytons and The Glasshouse played host to a unique dining experience. For one night only, our customers were able to dine under the stars in our Glasshouse Restaurant on a 6 course set menu, created by our head chef Mariusz.

Our six course taster menu included:

Course One: Smoked Mushroom Cappuccino

Smoked Mushroom Cappuccino with smoked foam and a feta shortcrust twist

Course Two: Carpaccio of Venison OR Carpaccio of Heritage Beetroots (V)

Carpaccio of Venison with pickled girolle mushrooms, wild rocket and a blackcurrant gel
Carpaccio of Heritage Beetroots with wild rocket, baby capers and a Devon blue cheese crumble

Course Three: Smoked Sea Trout OR Smoked Goats Cheese (V)

Smoked Sea Trout with seaweed, wasabi gel and a raspberry vinaigrette
Smoked Goats Cheese with poached pear, caramelised figs and a balsamic glaze

Course Four: Grilled local Halibut or Baby Mozzarella Arancini

Grilled local Halibut on a bed of risotto with soy beans and caviar
Baby Mozzarella Arancini with heritage tomatoes and a basil pesto

Course Five: Cannon of Devonshire Lamb or Stuffed Cauliflower

Cannon of Devonshire Lamb with a pistachio crust, chateau potatoes and a Madeira jus
Stuffed Cauliflower with wild mushrooms, steamed kale and smoked potato

Course Six: A Trio of Desserts

A Trio of Desserts: Chocolate Caramel Torte, Lemon Posset with a raspberry gel, and a Black Fig Semifreddo with a plum puree.

What our customers thought of the event: