Vegetarian Tasting Menus

Enjoy a constantly changing seasonal vegetarian menu, Tuesday to Saturday evening & Wednesday to Saturday lunchtime.
Roast potatoes are cooked in vegetable oil for our vegetarian and vegan guests (please advise at the point of booking).

Please note all menus are ‘sample menus’.

Homemade organic sourdough served with whipped flavoured butter.

5 Course Tasting Menu £59
Matching Wine Flight £49

Button Mushroom
Watercress, Wild Garlic Stem & Crispy Rice
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Thyme Infused Mousse
Damson Jam, Pickled Walnut & Plum
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Roast Pumpkin
Toasted Seeds, Chanterelles & Pumpkin Puree
Soave ‘Colli Scaligeri’ Sandro De Bruno, Veneto, Italy

Truffle & Chive Gnocchi
Celeriac Fondant & Quince
‘Truffle Hound’ Barbera/Nebbiolo Unico Zelo, Australia

Sides
Truffle New Potatoes, Herb Oil £6.50 / Seasonal Vegetables £5.50

Sharing Cheese Board
(£10.00 per person supplement)
Ragstone Goats’ Cheese, Wigmore, Langres, Appenzeller & Shropshire Blue Cheese
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet
Cheese Wine Flight with 25ml per cheese
(£18.00 per person supplement)

Truffle Infused Baron Bigod
(£15.00 per person supplement)
Homemade Garibaldi Biscuit, Truffled Local Honey
Pinot Noir ‘Vine Hill Road’, Father John, Russian River Valley, California, USA

Bitter Chocolate & Rapeseed Oil Cake
Fresh Fig, Yoghurt Ice Cream & Honey Truffle
No.1 Family Estate Rose, Marlborough, New Zealand

7 Course Tasting Menu £69
Optional Matching Wine Flight £59

Button Mushroom
Watercress, Wild Garlic Stem & Crispy Rice
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Charred Allotment Turnip
Black Garlic & Apple
Grüner Veltliner, Gruber Röschitz, Weinveirtel, Austria

Thyme Infused Mousse
Damson Jam, Pickled Walnut & Plum
Vouvray Sec Cuvee Amedee, Phillippe Brisebarre, Loire Valley, France

Roast Pumpkin
Toasted Seeds, Chanterelles & Pumpkin Puree
Kisi, Dugladze, Kakheti, Georgia

Truffle & Chive Gnocchi
Celeriac Fondant & Quince
‘Truffle Hound’ Barbera/Nebbiolo Unico Zelo, Australia

Sharing Cheese Board
(£10.00 per person supplement)
Ragstone Goats’ Cheese, Wigmore, Langres, Appenzeller & Shropshire Blue Cheese
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet
Cheese Wine Flight with 25ml per cheese
(£18.00 per person supplement)

Truffle Infused Baron Bigod
(£15.00 per person supplement)
Homemade Garibaldi Biscuit, Truffled Local Honey
Pinot Noir ‘Vine Hill Road’, Father John, Russian River Valley, California, USA

Mango Compote
Coconut Ice Cream & Coconut Foam

Bitter Chocolate & Rapeseed Oil Cake
Fresh Fig, Yoghurt Ice Cream & Honey Truffle
Assyrtiko / Aidani, Vinsanto, Santorini, Greece

Deposits & cancellation policy
Please advise of any special dietary requirements or allergies at point of booking and inform your waiter on arrival. A discretionary 12.5% service charge will be added to your bill. We ask for a deposit of £20 per person to confirm your reservation.

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