Vegetarian Table d’hôte


Chef’s appetiser


Mushroom foam, crispy egg yolk, broad bean, caramelised onion

Heritage tomato salad, basil and tomato foam


Mushroom tortellini, puy lentils, radish, spinach

Roasted Mediterranean vegetables


Selection of cheese

Peach cheesecake, blood orange

Eton mess

Black forest gateau



Coffee and petit fours (5.00 supplement)


40 Two courses

50 Three courses