Heritage carrot salad, carrot puree, Greek yoghurt, dukkah crumb
Cauliflower panna cotta, spiced cauliflower, shallot puree, roast hazelnut
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Textures of celeriac, oyster mushrooms, apple
Butternut squash and ricotta ravioli, butternut squash puree, carrots, butternut squash velouté
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Banana miso parfait, walnut, salted caramel
Chocolate mousse, coffee, blood orange
Passionfruit cheesecake
A selection of cheese
Coffee & Petit Four (3.50 Supplement)
Two courses 30.00 Three courses 35.0
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Vegetarian Lunch Taster Menu
Chef’s appetiser
(Il Follo Prosecco, Spumante D.O.C. Modella, Italy)
Heritage carrot salad, carrot puree, Greek yoghurt, dukkah crumb
(Willalunga, Grenache 100, McClaren Vale, Australia)
Cauliflower panna cotta, spiced cauliflower, shallot puree, roast hazelnut
(Vermentino, Domaine Les Yeuses, Languedoc, France)
Butternut squash and ricotta ravioli, butternut squash puree, carrots, butternut squash velouté
(Syrah, Jeanne Gaillard, Méditerranée, France)
A selection of cheese
(Quinta Infantado, Unfiltered Late Bottled Vintage Port, Porto, Portugal)
Chocolate mousse, coffee, blood orange
(Sticky Mickey, Sauvignon Blanc, Eradus, Marlborough, NZ)
Coffee and petit fours
70 per person 110 per person with wine flight
*The taster menu is only available for the entire table.