After travelling the world on cruise ships, and ‘testing himself’ in top London hotels, including The Dorchester, Andrew Soddy is now executive head chef at L’Horizon Beach Hotel & Spa’s Grill restaurant.

At the heart of the Grill’s offering is an emphasis on good quality ingredients, sourced as locally as possible.

‘While I am classically trained, because of my work around the world, I very much like the modern twists,’ Andrew explains. ‘Asian and Indian food is very close to my heart, and so a number of our dishes blend local ingredients with these Asian influences.’

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Amuse bouche

 

TO START

Butternut Squash (V)

Velouté of butternut squash, pickled local sea herbs, poached duck egg

 

Chancre Crab

Jersey Chancre crab, La Mare pink gin infused watermelon, cucumber caviar, squid ink tuile

 

Pork Belly

Lavender honey glazed belly pork, Jersey scallops, brandy infused
apples, foraged sea beans, smoked pancetta crumb

 

TO FOLLOW

Cauliflower (V)

La Haule Farm grown cauliflower steak, Jersey Dairy cave aged cheddar sauce,
pickled cauliflower, spring onion champ fritters, onion crisp

 

Brill

Jersey brill, curried mussels, compressed cucumber, beetroot caviar

 

Steak, Kidney & Oysters

Beef fillet, Jersey oysters, kidney pie, oyster hollandaise, watercress,
king oyster mushrooms, essence of beef and horseradish

 

TO FINISH

Apple

Green apple mousse, Jersey black butter gel, toasted pumpkin seed granola, custard cream

 

Oranges & Lemons

Citrus parfait, lemon balm
and curd, candy baby oranges,
orange liqueur gel

 

Chocolate

Dark chocolate ganache, Classic Herd dark chocolate ice cream, Jersey wonder, cinnamon custard

 

Tea, coffee and homemade
petits fours

 

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team.

 

4 COURSES £37