Vegetarian Table d’hôte

Chef’s appetiser


Beetroot and goats cheese Eton mess

Hazelnut gnocchi, apple, kohlrabi*

Textures of celeriac and mushroom*


Mushroom tortellini, garlic, shallot, baby gem

New potato, textures of cucumber*

Squash, savoy cabbage, pumpkin seeds, cep*


Chocolate, coffee, cashew nut ice cream

Pear, lemon, honey, Greek yoghurt

Prune parfait, date, Tokaji, mascarpone

A selection of cheese



Coffee and petit fours (5.00 supplement)


36 Two courses

45 Three courses





All vegetarian dishes can be prepared as either a starter or main course

* = These dishes can be vegan on request