With Accompanying Wines
Restaurant Nathan Outlaw offers one tasting menu prepared and cooked by Nathan’s small brigade of chefs, led by Head Chef Chris Simpson.
Whiskey Cured Salmon, Watercress and Cider
Dry Riesling 2009, Felton Road Winery, Central Otago, New Zealand
Cured Brill, Mint and Coriander
Sol Lucet Koshu 2011, Yamanashi Wine Company, Katsunuma, Japan
Scallops, Red Pepper Sauce
Pinot Blanc 2010, Rolly Gassmann, Alsace, France
Squid, Broad Beans and Smoked Paprika
Grüner Veltliner Messwein 2011, Weingut Stift Göttweig, Kremstal, Austria
Port Isaac Crab
Fleur de Savignin 2010, Julien Labet, Jura, France
Grey Mullet, St. Enodoc Asparagus and Saffron
Albariño 2011, Bodegas Bouza, Montevideo, Uruguay
Turbot on the Bone, Pickled Mushrooms and Garlic
Family Vineyards Pinot Noir 2011, Newton Johnson, Hermanus, South Africa
Selection of British Cheeses
Ratafia de Champagne, Domaine Dumangin, Champagne, France
Strawberries, Shortbread and Yoghurt
Brachetto d’Aqui 2012, ‘Braida’ Giacoma Bologna,Piedmont, Italy
Chocolate, Banana and Cashew Nuts
Late Harvest Gewürztraminer 2009, Sha’al Vineyard, Carmel, Galilee, Israel
