Clayton's Kitchen - Bath Restaurant Week

Offers at Clayton’s Kitchen

Lunch Offer - 2 Courses for £32 or 3 Courses for £38

When:

Wednesady to Saturday Lunch

Menu:

Taste Clayton’s Kitchen’s lunch menu for Bath Restaurant Week.

Choose from 2 courses for £32 or 3 courses for £38

MENU

STARTER

- WHIPPED GOATS CURD with lemon, roasted & pickled beetroot, spiced apple puree, candied walnuts, basil oil (V)
- ROAST JERUSALEM ARTICHOKE, WHITE ONION & THYME SOUP, Wiltshire black truffle oil, croutons, sourdough (V)
- MARINATED, POACHED & SMOKED SALMON natural yogurt, rouille, cucumber, lemon, poppy seed biscuits

MAINS

- - PENNY BUN MUSHROOM RISOTTO, sautéed portobello mushroom, wyfe of Bath cheese, chargrilled sweetcorn, black truffle oil, crispy parsnips
  - GRILLED FILLET OF SEA BASS, pickled fennel & roasted almonds, toasted fregola pasta, celeriac puree, lobster sauce
  - ROASTED COTSWOLD CHICKEN BREAST, chive crushed new potatoes, creamed leeeks, greens & penny bun mushroom sauce

PUDDINGS

- - - SPICED STICKY TOFFEE PUDDING, butterscotch sauce, honeycomb ice cream
    - VANILLA PANNA COTTA, warm roasted rhubarb pure hazelnut ice cream, Oat crumble
    - THREE SCOOPS OF ICE CREAM, Vanilla, honeycomb, milk chocolate, hazelnut, salted caramel, pistachio
    - AFFOGATO 2 scoops of vanilla ice cream with espresso
    - THREE SCOOPS OF SORBET lemon, raspberry, blood orange, passion fruit

Conditions:

Please inform your server if you have any Allergies and ask for the Allergen. ALL MENU PRICES INCLUDE VAT, 12.5% DISCRETIONARY SERVICE CHARGE WILL BE ADDED TO YOUR BILL

Clayton’s Kitchen Information

Clayton’s Kitchen is a perennial favourite for local foodies and discerning travellers. Robert Clayton, the restaurant’s Chef Patron since its inception in 2012, creates uncomplicated dishes that explore and showcase the freshest and very best ingredients. He is inspired by Mediterranean and modern French cuisine. Robert ensure that every dish is prepared, cooked and presented to perfection.

Robert was born in Cleethorpes in 1970. After training at Grimsby College of Technology, he became commis chef at Ménage a Trois in 1988. He soon moved to perfect his art by working with Nico Ladenis at Chez Nico, which held the three Michelin stars.

Robert became Head Chef at Huntsrete House Hotel and received his first Michelin star in 1995, becoming one of the youngest chefs ever to do so. In 1997, he moved to head up the kitchen at the Bath Priory, where he achieved another Michelin star, which was maintained for his seven year stay.

Robert lives in Bath with his wife, Sara, and two daughters, Imogen and Liberty, and their new Weimiraner, Myrtle.

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Offers at Clayton’s Kitchen

Clayton’s Kitchen Information

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