Vegetarian Table d’hôte

Chefs appetiser


Compressed cucumber, apple, dill, horseradish (VG)

Asparagus, fried egg white, crispy yolk, yuzu, comté cheese (V )

Celeriac, red cabbage, sherry vinaigrette (VG)


Wild garlic ravioli, heritage carrot, sage butter (V)

Textures of broccoli, saffron pressed potato terrine (VG)

Roasted Jerusalam artichoke, shallot puree, oyster mushrooms (VG)


Chocolate, passion fruit, coconut

Carrot cake, camomile ice cream, orange, raisin

Tiramisu, coffee ice cream

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