Vegetarian Table d’hôte

Chefs appetiser


Compressed cucumber, apple, dill, radish (VG)

Heritage tomato salad, comté panna cotta, tomato foam, basil (VG)

Crispy polenta, textures of garlic, basil, lemon (VG)


Pea and mint ravioli, heritage carrot, baby gem (VG)

Fondant potato, parsley, mushroom ragu, piclkled mushroom, shallot VG)

Dauphinoise potato, mediterranean veg, tomatoes, broad beans (V)


Peach, raspberry, almond, buttermilk (VG)

Carrot cake, camomile ice cream, orange, raisin

Tiramisu, coffee ice cream

Strawberry, clotted cream, sweet meadow mousse, basil (VG)

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

(VG) = These dishes can be vegan on request