Andrew Soddy’s passion for the latest food offering at L’Horizon Beach Hotel and Spa is infectious.
As the hotel’s executive head chef describes the menu in the new Fusion restaurant, he brings the flavours and aromatics to life so vividly that you can almost see and taste each course.
So how exactly does he sum up the concept?
‘It is not a curry house,’ he said emphatically, ‘but the flavours are those of authentic eastern cuisine as I have experienced it, and been inspired by it, during my travels.’
Lavender honey glazed pork belly, Jersey scallops, brandy infused apples, foraged sea beans, smoked pancetta crumb
Jersey Chancre crab
Jersey Chancre crab, La Mare Pink Gin infused watermelon, cucumber caviar, squid ink tuile
Butternut squash (v)
Butternut squash velouté, local pickled sea herbs,
poached Hamptonne hen’s egg
Jersey brill, curried mussels, compressed cucumber, beetroot caviar
Steak & oysters
Beef fillet, Jersey oysters, cottage pie, oyster hollandaise, king oyster mushrooms,
watercress, essence of beef, horseradish
La Haule Farm grown cauliflower steak, pickled cauliflower, spring onion champ fritters,
crisp onions, Jersey Dairy cave aged Cheddar sauce
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
Dark chocolate ganache, Classic Herd dark chocolate
ice cream, Jersey wonder, cinnamon custard
£35 per person