September is often regarded as the month of new beginnings, and with the change of seasons comes a brand-new menu at Harry’s Bar & Kitchen, carefully curated by our Executive Chef, Will DiMartino.
With the botanical interiors of Harry’s Bar & Kitchen paying homage to the horticultural heritage synonymous with the hotel’s 38 acres of beautiful gardens and woodlands – it’s no surprise the history of the hotel was particularly poignant to Will when putting the new menu together. Many of the dishes contain seasonal produce which was a value important to the estate’s first commissioner, Frederick Denny, who employed a dedicated gardening team to ensure the grounds delivered produce for the kitchens to use all year round!
When creating the menu, Will wanted to ensure the offering catered for any occasion, even if you were just popping in for a quick bite. Alongside delicious sandwiches, salads and wraps – perfect for a light lunch – you can find a spectacular range of appetisers to choose from; expect nibbles such as moreish ox cheek croquettes with smoked garlic aioli; and whipped smoked cod’s roe, feta and cream cheese stuffed peppers.
Looking for something to share? Listen to the Chef’s recommendation – a drool-worthy sharing board of locally-sourced Cobble Lane charcuterie served with pickles and celeriac remoulade to complement!
Our must-try starters include coal-roasted Ware beetroot with goat’s cheese mousse and maple walnuts, burratina with pomegranate and toasted almonds, and our Chef’s favourite – Isle of Wight tomato with chopped avocado and whipped tofu!
Despite being a vegetarian, Will loves to work with meat, especially when cooking with charcoal. Our locally sourced steaks actually go through an intensive process before arriving at your table – they are aged for 30 days in a bespoke Himalayan Salt Chamber whilst whole on the bone – before being seared and sliced to perfection! Other dishes cooked in the charcoal oven include teriyaki Loch Duart salmon, lamb kofta with onion flatbread and pomegranate glazed grilled chicken.
As mentioned in last month’s blog, Will’s key inspiration is local and seasonal produce, and this is reflected in the dessert selection! Highlights include the lemon and mint posset with raspberry sorbet, a decadent Valrhona caramelia chocolate delice served with Biscoff purée, a tropical rum roasted pineapple brioche with milk ice cream!
With different seating options available, either choose to dine with family and friends at the country kitchen table or slink into armchairs for intimate lunches and relaxed evening meals. Open for lunch and dinner, book your table at Harry’s Bar & Kitchen for a celebration of seasonality!