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