British Isles
Fine Dining Vegetarian
Starters
First CourseBurrata, Heritage Tomato & Basil Oil V
Creamy burrata with compressed heritage tomatoes, basil oil, toasted sourdough crumb, and aged balsamic
Roasted Celeriac Velouté V
Silky roasted celeriac soup finished with truffle crème fraîche, hazelnut crumb, and chive oil
Charred Asparagus, Poached Egg & Hollandaise V
Grilled asparagus with a soft poached egg, lemon hollandaise, and parmesan crisp
Beetroot Carpaccio V
Thin shaved roasted beetroot, whipped goat's cheese, candied walnuts, orange segments, and micro herbs
Wild Mushroom & Thyme Tartlet V
Buttery shortcrust tart filled with sautéed woodland mushrooms, thyme, shallots, and truffle mascarpone
Intermediate
Second CourseHand-Rolled Ricotta & Spinach Ravioli V
Fresh pasta with ricotta and spinach, served with sage butter, toasted pine nuts, and parmesan
Roasted Pumpkin Risotto V
Carnaroli risotto with roasted squash purée, crispy sage, pumpkin seeds, and aged pecorino
Grilled Halloumi, Lentil & Herb Salad V
Warm puy lentils with grilled halloumi, roasted peppers, parsley, and lemon vinaigrette
Truffle Potato Gnocchi V
Soft potato gnocchi with wild mushroom cream, shaved black truffle, and parmesan
Caramelised Onion & Gruyère Tart V
Slow-cooked onions in a buttery pastry shell with Gruyère cheese and thyme salad
Mains
Third CourseAubergine Parmigiana V
Slow-baked aubergine layered with San Marzano tomato sauce, mozzarella, basil, and parmesan
Wild Mushroom & Truffle Pithivier V
Flaky puff pastry filled with mushrooms, shallots, and herbs, served with Madeira jus
Roasted Cauliflower Steak VE
Spiced cauliflower steak with tahini yoghurt, pomegranate, toasted almonds, and herb oil
Butternut Squash & Sage Tortellini V
Handmade tortellini with brown butter, crispy sage, toasted hazelnuts, and aged parmesan
Vegetable Wellington VE
Roasted root vegetables, spinach, and mushroom duxelles wrapped in puff pastry with red wine jus
Desserts
Fourth CourseDark Chocolate & Hazelnut Delice V
Rich chocolate mousse layered with hazelnut praline and cocoa sponge
Lemon Posset, Shortbread & Berries V
Silky lemon cream set with fresh berries and buttery shortbread crumb
Vanilla Panna Cotta V
Madagascar vanilla panna cotta with roasted rhubarb and almond crumble
Pistachio & White Chocolate Cheesecake V
Baked pistachio cheesecake with white chocolate and raspberry coulis
Caramelised Apple Tarte Tatin V
Classic inverted apple tart with vanilla bean ice cream
All menus are fully customisable. Allergen information and dietary alternatives always available on request.