Vegetarian Lunch Menu

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

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