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Michael Caines Restaurant at ABode Exeter Menu
STARTERS
Spinach and parmesan raviolo, poached quails eggs, herb puree
Rosemary cream
£11.50
Tartlet of Devon quail, onion Confit, wild mushrooms, spinach
Quail jus
£13.50
Terrine of ham hock and confit duck liver, grain mustard emulsion pickled vegetables
£14.50
Salad of Brixham scallops
celeriac and truffle purée, soy and truffle vinaigrette
£14.50
Tartar of marinated tuna scallops and lime
soused turnip and beetroot,
Wasabi cream, honey and soy vinaigrette
£14
MAIN COURSES
Slow roasted Devon beef fillet, celeriac puree
roasted shallots, spinach, madeira sauce
£25
Loin of Devonshire lamb
boulangère potato and confit shoulder
fennel purée and tapenade jus
£24
Local loin of venison
braised pork belly, red cabbage
figs and chestnut purée
£24.50
Sauté Brixham John Dory
crushed olive potato, tomato and tarragon
and a shellfish sauce
£23.50
Slow poached Devonshire Brill
stir fried mange tout, shitake mushrooms
Thai purée, lemongrass foam
£23
DESSERTS
Duo of chocolate
dark chocolate mousse on a sablé biscuit
white chocolate ice cream
A palette
of homemade ice creams and sorbets
Plum and cinnamon soufflé
honey and vanilla roasted plum, plum purée
vanilla ice cream
Strawberry mille feuilles
strawberry parfait, confit lemon sorbet
pistachio meringue and a lemongrass foam
Rosemary pannacotta
olive oil madeleine, crème fraiche sorbet,
apricot purée
£8.50
South West Cheese Menu
A selection from local cheeses depending on availability:
Sharpham Estate
A soft brie style cheese made with unpasteurised Jersey cows’ milk from Sharpham herd; rich and buttery.
Rachel
This goat’s milk, washed rind cheese is made by Pete Humphries in Stepton Mallet, Somerset. He stated that the cheese was named after an old girlfriend, apparently she was sweet, curvey and slightly nutty.
Little Stinky
This aromatic cows’ milk cheese produced by Sue Proudfoot near Bude for Country Cheeses is recognizable by its orange coat and smooth inside. It is sweet and creamy in taste.
Harbourne Blue
Goats’ milk cheese by Robin Congdon at Ticklemore dairy near Totnes. Pasteurised cheese with a lovely moist crumbly texture and a fresh herbaceous taste and zesty finish.
Quickes Vintage Cheddar
Pasteurised cheese made in 2006, unusually for cheddar it has a rind which gives it a rich deep rounded flavour. The muslin wrapped truckle is matured for two years and produced in limited volumes each year.
£10.00
Full vegetarian menu available on request
If you are concerned about food allergies e.g. nuts, you are invited to
ask one of our dining room staff for assistance when selecting menu items.
All prices are inclusive of VAT at 15%.
A discretionary service charge of 12%
will be included on your bill for you to consider
Thank you
This restaurant supports the adoption charity,
Families for Children, of which Michael Caines is himself Patron.
We will add a surcharge of 50p per cover to your
Fine Dining experience unless of course you instruct us otherwise.
Thank you for helping us to support this worthwhile cause.
www.familiesforchildren.org.uk
STARTERS
Spinach and parmesan raviolo, poached quails eggs, herb puree
Rosemary cream
£11.50
Tartlet of Devon quail, onion Confit, wild mushrooms, spinach
Quail jus
£13.50
Terrine of ham hock and confit duck liver, grain mustard emulsion pickled vegetables
£14.50
Salad of Brixham scallops
celeriac and truffle purée, soy and truffle vinaigrette
£14.50
Tartar of marinated tuna scallops and lime
soused turnip and beetroot,
Wasabi cream, honey and soy vinaigrette
£14
MAIN COURSES
Slow roasted Devon beef fillet, celeriac puree
roasted shallots, spinach, madeira sauce
£25
Loin of Devonshire lamb
boulangère potato and confit shoulder
fennel purée and tapenade jus
£24
Local loin of venison
braised pork belly, red cabbage
figs and chestnut purée
£24.50
Sauté Brixham John Dory
crushed olive potato, tomato and tarragon
and a shellfish sauce
£23.50
Slow poached Devonshire Brill
stir fried mange tout, shitake mushrooms
Thai purée, lemongrass foam
£23
DESSERTS
Duo of chocolate
dark chocolate mousse on a sablé biscuit
white chocolate ice cream
A palette
of homemade ice creams and sorbets
Plum and cinnamon soufflé
honey and vanilla roasted plum, plum purée
vanilla ice cream
Strawberry mille feuilles
strawberry parfait, confit lemon sorbet
pistachio meringue and a lemongrass foam
Rosemary pannacotta
olive oil madeleine, crème fraiche sorbet,
apricot purée
£8.50
South West Cheese Menu
A selection from local cheeses depending on availability:
Sharpham Estate
A soft brie style cheese made with unpasteurised Jersey cows’ milk from Sharpham herd; rich and buttery.
Rachel
This goat’s milk, washed rind cheese is made by Pete Humphries in Stepton Mallet, Somerset. He stated that the cheese was named after an old girlfriend, apparently she was sweet, curvey and slightly nutty.
Little Stinky
This aromatic cows’ milk cheese produced by Sue Proudfoot near Bude for Country Cheeses is recognizable by its orange coat and smooth inside. It is sweet and creamy in taste.
Harbourne Blue
Goats’ milk cheese by Robin Congdon at Ticklemore dairy near Totnes. Pasteurised cheese with a lovely moist crumbly texture and a fresh herbaceous taste and zesty finish.
Quickes Vintage Cheddar
Pasteurised cheese made in 2006, unusually for cheddar it has a rind which gives it a rich deep rounded flavour. The muslin wrapped truckle is matured for two years and produced in limited volumes each year.
£10.00
Full vegetarian menu available on request
If you are concerned about food allergies e.g. nuts, you are invited to
ask one of our dining room staff for assistance when selecting menu items.
All prices are inclusive of VAT at 15%.
A discretionary service charge of 12%
will be included on your bill for you to consider
Thank you
This restaurant supports the adoption charity,
Families for Children, of which Michael Caines is himself Patron.
We will add a surcharge of 50p per cover to your
Fine Dining experience unless of course you instruct us otherwise.
Thank you for helping us to support this worthwhile cause.
www.familiesforchildren.org.uk
