Kona, St James Court Hotel

September 2, 2016

Friday, 2 September 2016

Modern and forward, Kona denotes comfort and cosiness and celebrates the provenance and proximity of the cuisine sources.The ingredients are fresh, predominantly sustainable produce. The menu marries traditional cooking techniques with contemporary styling, unpretentious yet elegant - served in a luxurious environment with a homely, welcoming warmth.

Menu:- DIVED SCALLOPS - seared with Espelette pepper, on a minted pea puree, broad beans and crispy prosciutto and lemon emulsion

LOBSTER BISQUE - A quenelle of Brixham crab and crème fraiche, decanted at the table, with a focaccia crisp

SUSSEX LAMB TWO WAYS - Cannon and bolognaise, on aubergine caviar with poleinte, roquette pesto and confit egg plant

SEARED GRESSINGHAM DUCK BREAST - Spelt porridge with celeriac press, confit pearl onions, grand cuvee mandarine reduction, and poached Himalayan crabapple

MAYER LEMON AND POPPY STREUSEL -Deconstructed lemon meringue pie with lemon balm cress and strawberry dust


Coffee and Mignardise

The matched wine for the first two courses would be the mount Vernon sauvignon blanc 2015; the next two courses chateau de serame 2010; Dessert and cheese Muscat derivesaltes domaine lerys

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