Parmesan risotto, mushroom foam
Beetroot mousse, whipped feta, horseradish, sourdough
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Squash tortellini, chestnut, lentil, sage, beurre noisette
Textures of Cauliflower, comfit potatoes, charred spring onion
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Bread and Butter pudding
Prune frangipane tart, earl grey ice cream
A selection of cheese
Coffee & Petit Four (5.00 Supplement)
Two courses 25.00 Three courses 30.00
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Vegetarian Lunch Tasting Menu
Chef’s appetiser
(Il Follo Prosecco, Spumante D.O.C. Modella, Italy)
Beetroot mousse, whipped feta, horseradish, sourdough
(Money Spider, D’Arenberg States, McLaren Vale, Australia)
Parmesan risotto, mushroom foam
(Greywacke, Sauvignon Blanc, Marlborough)
Squash tortellini, chestnut, lentil, sage, beurre noisette
(Soraie, Celilia Beretta, Veneto IGT, Italy)
A selection of cheese
(Quinta Infantado, Unfiltered Late Bottled Vintage Port, Porto, Portugal)
Prune frangipane tart, earl grey ice cream
(Sticky Mickey, Sauvignon Blanc, Eradus, Marlborough, NZ)
Coffee and petit fours
50 per person 80 per person with wine flight