Vegetarian Lunch Menu

Heritage tomato salad, mozzarella, tomato fondue, basil

Texture of celeriac, apple, tenderstem broccoli

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Red pepper giant couscous, roasted red onion, courgette ribbons, olive crumb, confit tomato

Textures of Cauliflower, comfit potatoes, charred spring onion

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Caramelised white chocolate mousse, lemon cake, mango sorbet

Raspberry frangipane tart, raspberry sorbet

A selection of cheese

Coffee & Petit Four (5.00 Supplement)

Two courses 28.00 Three courses 33.00

Vegetarian Lunch Taster Menu

Chef’s appetiser

(Il Follo Prosecco, Spumante D.O.C. Modella, Italy)

Heritage tomato salad , mozzarella, tomato fondue, basil

(Money Spider, D’Arenberg States, McLaren Vale, Australia)

Texture of celeriac, apple, wild garlic

(Agua Santa, Pinot Noir, Colchagua Costa, Chile)

Red pepper giant couscous, roasted red onion, courgette ribbons, olive crumb, confit tomato

(Soraie, Celilia Beretta, Veneto IGT, Italy)

A selection of cheese

(Quinta Infantado, Unfiltered Late Bottled Vintage Port, Porto, Portugal)

Raspberry frangipane tart, raspberry sorbet

(Sticky Mickey, Sauvignon Blanc, Eradus, Marlborough, NZ)

Coffee and petit fours

50 per person 80 per person with wine flight

Reserve a table