Beetroot and blackberry salad, pistachio*

Jerusalem artichoke, textures of goat’s cheese, pine nuts, Pedro Ximenez foam

Textures of cauliflower, raisin, curry oil

–

Dauphinoise potato, miso aubergine, shiitake mushroom, peas*

Squash gnocci, baby carrot, crispy kale, sage cream

Baked celeriac, savoy cabbage, baby turnip, apple*

–

Peach, raspberry, almond, buttermilk*

Chocolate, malt, hazelnut, tonka bean*

A selection of cheese

 

21 two courses

26 three courses

 

Vegetarian Lunch Taster

Chef’s Appitiser

(Il Folo Prosecco, Spumante D.O.C. Modella, Italy)

Jerusalem artichoke, textures of goat’s cheese, pine nuts, Pedro Ximenez foam

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

Dauphinoise potato, miso aubergine, shiitake mushroom, peas

(Aqua Santa, Pinot Noir Reserva, Chile)

Squash ravioli, baby carrot, crispy kale, sage cream

(Chenin Blanc, Rhebokskloof, Paarl, South Africa)

A selection of cheese

(Late Bottle Vintage Port)

Eton mess

(Moscato D’Asti, Barrolo, Italy)

 

£30.00 per person

£60 With Wine Flight

 

(VG) = These dishes can be vegan on request