Hampers
As of Monday 9th November, we will be offering Millbrook Hampers.
Can't get to the Millbrook?
The Millbrook can now come to you!
The hampers will include everything you need to create a Millbrook Dish at home, including all the ingredients you'd need, cooking instructions and step-by-step video guides all from Head Chef Dave.
Any hamper for 2-3 people will include a complimentary bottle of wine.
Hampers for 4 people will include 2 complimentary bottles of wine - a house red and house white.
Don't fancy the house wine?
Each wine can be upgraded to any on our wine list at 50% discount.
We look forward to bringing the Millbrook food to your home!
Millbrook Hampers
Veggie Hamper: £35 per person
Starter
- Salt baked beetroot soup with goat’s curd crème fraiche and candied walnuts
Main
- Mushroom risotto with pickled simeji mushrooms and roasted king oyster
Pudding
- Peters apple crumble with toasted pecans and crème anglaise
Millbrook Meaty: £35 per person
Starter
- Roasted Bone Marrow with salsa verde and pickled garlic
Main
- Mad dogs’ sausage and mash with tenderstem broccoli and fried onions
Pudding;
-Salted caramel tart with white chocolate soil and crème fraiche sorbet
Daves signature dishes: £50 per person
Starter
- Millbrook ducky pub snacks; Duck mince and quails egg scotch egg, confit duck leg sausage roll, duck skin crackling and cranberry ketchup
Main
- Monkfish bourgingnon with caramelised onion puree, pan fried; pancetta, chestnut mushrooms and confit baby onions, and a veal and red wine jus.
Pudding
- Chocolate delice with sour cherry crème patisserie, chocolate soil and dark chocolate leaf
Millbrooks ultimate tasting hamper: £75 per person
Course 1
- Beetroot soup amuse bouche
Course 2
- Roasted Bone Marrow with salsa verde and pickled garlic
- Millbrook ducky pub snacks; Duck mince and quails egg scotch egg, confit duck leg sausage roll, duck skin crackling and cranberry ketchup
Course 3
- Monkfish bourgingnon with caramelised onion puree, pan fried; pancetta, chestnut mushrooms and confit baby onions, and a veal and red wine jus.
Course 4
- Apple sorbet with crumble topping and calvados palette cleanser
- Chocolate delice with sour cherry crème patisserie, chocolate soil and dark chocolate leaf