British Isles
Fine Dining Vegan
Starters
First CourseBeetroot Carpaccio with Candied Walnuts VE
Thinly sliced roasted beetroot with a vegan horseradish cream, topped with candied walnuts and fresh herbs.
Roasted Parsnip Soup with Hazelnut Oil VE
Smooth roasted parsnip soup drizzled with hazelnut oil and finished with a garnish of fresh thyme.
Heirloom Tomato and Basil Tartare VE
Finely chopped heirloom tomatoes with fresh basil, served with a balsamic glaze and crispy sea salt croutons.
Wild Mushroom and Tarragon Pâté VE
Rich and earthy pâté from a variety of wild mushrooms and fresh tarragon, served with freshly baked bread.
Asparagus and Pea Salad with Lemon Vinaigrette VE
Blanched asparagus and peas tossed in a light lemon vinaigrette, garnished with shaved radishes and edible flowers.
Second Course
IntermediatesBraised Artichoke Hearts with Garlic and Lemon VE
Tender artichoke hearts slow-braised with garlic, lemon, and olive oil, with sea salt and fresh parsley.
Carrot and Ginger Risotto with Toasted Almonds VE
Creamy risotto infused with carrot and ginger, topped with toasted almonds and fresh parsley.
Heritage Beetroot Salad with Dijon and Watercress VE
Roasted heritage beetroot with a Dijon mustard vinaigrette, accompanied by peppery watercress.
Roasted Cauliflower with Capers and Brown Butter VE
Oven-roasted cauliflower florets tossed in capers and vegan brown butter, with lemon and chopped parsley.
Leek and Potato Terrine with Chive Oil VE
Layers of thinly sliced leeks and potatoes baked to perfection, finished with a drizzle of chive-infused oil.
Mains
Third CourseButternut Squash Wellington with Red Wine Jus VE
Flaky puff pastry filled with roasted butternut squash, caramelised onions, and spinach, served with a rich red wine reduction.
Roasted Root Vegetable Gratin VE
Layers of parsnips, carrots, and potatoes baked with herbed gluten-free breadcrumbs.
Smoked Aubergine Steak with Tomato Confit and Puy Lentils VE
Smoky charred aubergine over Puy lentils with slow-roasted tomato confit and a drizzle of basil oil.
Stuffed Courgette Flowers with Ratatouille VE
Delicate courgette flowers filled with a ratatouille of summer vegetables, served with a light tomato coulis.
Cauliflower and Spinach Gratin with Almond Cream VE
Baked cauliflower and spinach in a creamy almond sauce, topped with toasted almonds and fresh parsley.
Desserts
Fourth CourseLemon and Lavender Tart VE
Zesty lemon tart infused with hints of lavender, served with a crisp vegan shortcrust pastry.
Apple Tarte Tatin with Vanilla Bean Syrup VE
Caramelised apples atop a delicate puff pastry, served with a drizzle of vanilla bean syrup.
Poached Pears in Red Wine with Star Anise VE
Pears poached in a spiced red wine reduction with star anise and cinnamon, served with toasted hazelnuts.
Dark Chocolate Mousse with Sea Salt and Olive Oil VE
Rich, velvety dark chocolate mousse topped with a sprinkle of sea salt and a drizzle of extra virgin olive oil.
Raspberry and Almond Frangipane Tart VE
Gluten-free almond frangipane tart filled with fresh raspberries and topped with flaked almonds.
All menus are fully customisable. Allergen information and dietary alternatives always available on request.