If you’d like to book a table at The Pier for a date after 31st March 2019, please call 01255 241212 or email [email protected]
January 2016
Cheese Menu
English... |
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|---|---|
Winterdale ShawAn unpasteurised cloth bound cellar matured cheddar aged for a minimum of six months |
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TunworthA pasteurised cows milk ripened slowly to capture the sweet, nutty flavour |
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Golden CrossA firm goats cheese lightly charcoaled with penicillium mould, almost citrus flavour |
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Burwash RoseA pasteurised cows and ewes milk, vegetarian rennet soft blue cheese |
French... |
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|---|---|
Ossau-IratyA hard, unpasteurised ewes milk cheese |
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Reblochon CheeseFrom the Alps, unpasteurised cows milk with a lingering nutty taste |
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Clochette (Little Bell)A bell shaped mould ripened goats cheese |
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GaperonA domed shaped cheese made with cows milk, flavoured with cracked black pepper and garlic |
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Fourme d’AmbertOne of France’s oldest cheeses and dates from as far back as Roman times, an unpasteurised cows milk, semi hard blue cheese |
Ports |
Price |
|---|---|
|
100ml glass |
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Ramos Pinto, Adriano white reserve (Flight) |
£6.95 |
Taylors 10 year old tawny (Flight) |
£8.75 |
1996 Guimaraens, Fonseca (Flight) |
£12.50 |
Port Flight |
Price |
|---|---|
50ml of each that are stated … |
£15.25 |
