Vegetarian Table d’hôte

Chef’s appetiser


Beetroot and blackberry salad, pistachio*

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

Textures of cauliflower, raisin, curry oil


Squash gnocchi, baby carrot, crispy kale, sage cream*

Baked celeriac, savoy cabbage, baby turnip, apple*

Dauphinoise potato, garlic, wild mushrooms, baby gem*


Blackberry, almond, pear, honey

Victoria plum, pistachio, vanilla cheesecake

Chocolate, malt, hazelnut, milk

Banoffee pie with walnut

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