Vegan Menu

• Pan fried mooli, sweet chilli and agave soy glaze, coconut cauliflower purée, torched spring onion (VG, GF)
• Mushroom arancini, chargrilled asparagus, sherry cream sauce (VG, GF)
• Gochujang dressed tempura tenderstem, yuzu and silken tofu purée, chermoula dressing (VG)
• Mixed vegetable terrine, tomato, olive tapenade, crisp kale (VG, GF)
• Crispy curried potato cake, smoked aubergine, pickled cucumber (VG, GF)
• Medley of seasonal salad, lemon mustard dressing, focaccia croutons (VG)

• Seasonal herb risotto, chervil cream (VG, GF)
• Mushroom cream cheese and smoked leek Wellington, olive oil mash, pickled baby carrots, parsley gremolata (VG)
• Chargrilled cauliflower steak, saffron fondant potato, crispy feta cheese, coriander emulsion (VG, GF)
• Harissa marinated butternut squash, butternut and chickpea hummus, pickled red onion, sesame seed tuile, chilli and confit onion dressed broccoli (VG, GF)
• Celeriac and sage pressing, black garlic purée, olive oil mash, pickled baby carrots, jus (VG, GF)
• Tomato and red pepper gnocchi, confit artichoke, crispy shallot rings, olive crumb (VG)

• Seasonal berry and brownie trifle, vanilla cream (VG)
• Caramelised pear and date sticky pudding, spiced citrus sticky sauce (VG)
• Lemon tart, Italian meringue, raspberry purée (VG)
• Mixed berry Eton mess, meringue, vanilla cream, coulis (VG, GF)
• Dark rum and chocolate mousse, coconut cream, honeycomb (VG, GF)
• Pineapple carpaccio, lime and ginger syrup, mint and chocolate chip ice cream (VG, GF)

Freshly brewed coffee, tea, fruit infusions & petit fours