The Slaughters Country Inn has recently unveiled a fantastic new menu that showcases a delightful fusion of flavours and textures created by superstar Head Chef, Matt, and his great team. From the delicate beetroot-cured salmon to the hearty venison loin, each dish is a testament to the chef’s skill and passion for using fresh, locally sourced ingredients.

Highlights of the new menu include:

STARTERS

Beetroot Cured Salmon: A refreshing and vibrant appetizer featuring the subtle sweetness of beetroot paired with the delicate flavours of cucumber and pickled beetroot.

Mushroom and Mozzarella Arancini: Crispy golden balls of risotto rice filled with savoury mushrooms and mozzarella, served with a tangy celeriac remoulade and a rich herb emulsion.

MAIN COURSES

Pan-Fried Halibut: A succulent piece of halibut cooked to perfection, served alongside a flavourful lentil and cauliflower dahl, a creamy yoghurt, and a fragrant green masala sauce.

Venison Loin and Shoulder: A hearty main course featuring tender venison loin and shoulder, accompanied by a creamy celeriac purée, braised red cabbage, black garlic, and dauphinoise potato.

DESSERTS

Coconut and Lime Leaf Panna Cotta: A refreshing dessert with a tropical twist, featuring a creamy coconut panna cotta topped with pineapple salsa and a tangy passion fruit sorbet.

Blackberry, Almond, and Pistachio Frangipane Tart: A decadent dessert that showcases the perfect balance of sweet and tart flavours, with a rich almond and pistachio frangipane filling and a tangy blackberry topping.

Whether you’re a seasoned foodie or simply looking for a delicious meal in a beautiful setting, The Slaughters Country Inn’s fantastic new menu is sure to delight your taste buds. See the full menu HERE.

BOOK YOUR TABLE AT THE SLAUGHTERS COUNTRY INN HERE