Vegetarian Lunch Menu

Beetroot, apple, popcorn (VG)

Cep mushroom, textures of celeriac (VG)

Cauliflower, curry, raisin (VG)

Mushroom ravioli, fermented beetroot, dill (V)

Carrot salad, dukkha crumb, baby gem (VG)

Jerusalem artichoke, goat’s cheese, lemon, pine nut (VG)

Raspberry, lemon, tonka bean

Vanilla cheesecake, star anise, plum

A selection of cheese

Two courses 20.00

Three courses 25.00

Vegetarian Lunch Tasting Menu

Beetroot, apple, popcorn (VG)

(2018 Picpoul De Pinet, Baron de Badassiere, Languedoc, France)

 

Carrot salad, dukkha crumb, carrot puree, heritage carrot, pickled carrot (VG)

(2018 Vermentino, Domaine Les Yeuses, Languedoc, France)

Mushroom ravioli, fermented beetroot, dill (V)

(2018 Agua Santa, Pinot Noir Reserva, Chile)

 

A selection of cheese   (5.00 Supplement)

(Sandeman 10 Year Tawny Port, Porto, Portugal)   (7.00 Supplement)   

Fig, yogurt, milk chocolate, hazelnut

(Eradus “Sticky Mickey”, Marlborough, New Zealand)

Coffee and petit fours   

40.00 per person     70.00 per person with wine flight