Sweetcorn and coconut soup, burnt butter crumb, coriander (VG)

Textures of beetroot, horseradish, wild puffed rice (VG)

Celeriac, red cabbage, sherry vinaigrette (VG)

–

Jerusalem artichoke, shallot puree, kale, oyster mushroom (VG)

Sweet potato Gnocchi, cavolo nero, pumpkin seeds, yuzu (VG)

Textures of parsnip, poached pear, mashed potato, kale (VG)

–

Orange cake with ginger parfait (VG)

Chocolate, peanut butter, tonka bean

A selection of cheese

Coffee & Petit Fours (£5.00 Supplement)

21 two courses
26 three courses

Vegetarian Lunch Taster

Chef’s appetiser
(Il Folo Prosecco, Spumante D.O.C. Modella, Italy)

Sweetcorn and coconut soup, burnt butter crumb, coriander (VG)

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

Squash gnocchi, Roasted squash, heritage carrot, sage cream, spinach (VG)

(Yealands Estate, Sauvignon Blanc, Marlborough, New Zealand)

Jerusalem artichoke, shallot puree, kale, oyster mushroom (VG)

(Pinot Noir, Braunewell, Rheinhessen, Germany)

A selection of cheese

(Late Bottle Vintage Port)

Tiramisu with coffee ice cream

(Lustau San Emilio Pedro Ximenez, Spain)

Coffee & petit fours

£30.00 per person
£60 With Wine Flight                          (VG) = These dishes can be vegan on request