Heritage tomato salad, mozzarella, tomato fondue, basil
Texture of beetroot, popcorn, apple, lemon
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Bhuna sauce, preserved lemon couscous, dukkha crumb, bhaji
Red pepper giant couscous, roasted red onion, courgette ribbons, olive crumb, confit tomato
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Chocolate crème brulee, orange tuille
Lemon tart, raspberry sorbet
A selection of cheese
Coffee & Petit Four (5.00 Supplement)
Two courses 28.00 Three courses 33.00
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Vegetarian Lunch Taster Menu
Chef’s appetiser
(Il Follo Prosecco, Spumante D.O.C. Modella, Italy)
Heritage tomato salad, mozzarella, tomato fondue, basil
(Willalunga, Grenache 100, McClaren Vale, Australia)
Texture of beetroot, popcorn, apple, lemon
(Chenin Blanc, Rhebokskloof Estate, Paarl, South Africa)
Red pepper giant couscous, roasted red onion, courgette ribbons, olive crumb, confit tomato
(Syrah, Jeanne Gaillard, Méditerranée, France))
A selection of cheese
(Quinta Infantado, Unfiltered Late Bottled Vintage Port, Porto, Portugal)
Vanilla parfait, lemon cake, lime crumb
(Sauternes, Chateau Laville, Bordeaux, France)
Coffee and petit fours
50 per person 80 per person with wine flight
