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Chilterns & Confrérie du Sabre d’Or
Saturday 28th November 2026 – Dinner & Wine Pairing
Sabrage champagne
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AMOUSE BOUCHE
Roasted parsnip and apple soup
Caramelised parsnip · bramley apple
· toasted hazelnuts · truffle oil
Picpoul de pinet organic
Fresh and vibrant, with delicate citrus, crisp apple skin and fragrant herbal
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STARTER
Orkney scallops
Cauliflower purée · crispy pancetta · brown butter · caper berries
Chablis elegant and mineral, with vibrant acidity, white peach and pear, followed by a refined flinty finish.
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MAIN
Gressingham duck dark
Confit duck leg croquette · Heritage carrot purée
· braised red cabbage · parsnip crisps · port & blackberry jus
Les mourgeottes pinot noir fragrant black cherry and raspberry, with generous red berry fruit and a soft, elegant finish
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DESSERT
Dark chocolate & cherry fondant
Valrhona chocolate fondant · morello cherry compote
· crème fraîche sorbet
Riesling precise and refreshing, with lemon, grapefruit and delicate white peach, underpinned by a distinctive mineral character