M E N U O P T I O N S
All of our food is prepared in a kitchen where nuts, gluten & other allergens are present. Full allergen information is available on request (please note that our menu
descriptions do not include all ingredients). Menus are seasonal & subject to change. All rates are exclusive of VAT at 20%.
CANAPÉS
MEAT & FISH
Steak ‘n’ chips
sweet potato skinny fry bunch
wrapped in fillet steak with béarnaise
dipping sauce
Mini beef Wellington
with redcurrant jam
Mini Yorkshire puddings
with red onion marmalade, honey
sausage & watercress
Sweet whisky
& star anise pork belly squares
Spiced lamb cones
with curried parsnip & salsa
Smoked haddock potato cake
with a poached quail’s egg &
hollandaise
Posh fish & chips
battered fish on a crispy potato cube
with tartare
Smoked haddock soufflé
with horseradish foam
Salt cod croquette
with a lemon aioli & red sorrel
VEGETARIAN
Feta, pepper & quinoa cakes
with pickled cucumber, black olives &
lemon & dill aioli dollops
Mustard macaroon
with scorched cauliflower
Mini wild mushroom tarte tatin
topped with Brie
Pumpkin soup sips
with caraway dumpling
Quails’ egg florentine
with spinach & hollandaise on muffin
All of our food is prepared in a kitchen where nuts, gluten & other allergens are present. Full allergen information is available on request (please note that our menu
descriptions do not include all ingredients). Menus are seasonal & subject to change. All rates are exclusive of VAT at 20%.
BOWL FOOD
MEAT & FISH
Classic fish & chips:
fried plaice fillet, King Edward
potatoes, mushy peas, served in
newspaper chip cones
Smoked haddock & sea trout fish pie,
fennel mash, lemon thyme salsa verde
Citrus dusted Scottish salmon,
festive cranberry & potato salad
Pan-seared Pollock,
braised saffron potato, lemon
creamed leeks
Braised shoulder of Old Spot pork,
creamed pomme purée, caramelised
apples, cider Jus
Chicken stuffed with spinach &
nutmeg,
sweet potato purée, parsnip velouté
Mac & quack:
macaroni, confit duck, English
Cheddar cheese sauce
Seasoned cottage pie: slow-cooked
beef shin, cheesy mash
VEGETARIAN
Duo of beetroot,
quinoa cake topped with grilled
broccoli, pumpkin seeds, squash
velouté (vg)
Cranberry & Somerset brie parcels,
beetroot velouté, Feta crumble
Butternut squash gnocchi
with chestnut & sage, shaved
Parmesan
Mac & cheese
with grain mustard, cured tomatoes
topped with smoked Applewood
cheese, roasted red peppers
Somerset brie & wild mushroom
risotto,
candied beetroot, beetroot dust
DESSERTS
Warm sticky toffee pudding, toffee
sauce (vg)
Cinnamon dusted doughnuts,
chocolate sauce
Chocolate mocha mousse,
chocolate soil, gingerbread meringue
kisses
Classic Christmas pudding, boozy
custard
All of our food is prepared in a kitchen where nuts, gluten & other allergens are present. Full allergen information is available on request (please note that our menu
descriptions do not include all ingredients). Menus are seasonal & subject to change. All rates are exclusive of VAT at 20%.
THREE COURSE MENU
Please choose one starter, one main course & one dessert
STARTER
Smoked mackerel & dill mousse,
baby golden beets, candied fennel, beetroot jelly, horseradish purée
Duck & cranberry rondel
with fig purée, apple coleslaw, pancetta powder
Smoked & poached chicken loaf,
apple purée, brioche toast, garden leaf & herb salad
Curried parsnip velouté,
herb dusted tofu, parsnip crisps (vg)
Trio of mushroom,
wild mushroom dumpling, mushroom rarebit, truffle mushroom soup sip (v)
Selection of artisan breads
Unsalted butter
All of our food is prepared in a kitchen where nuts, gluten & other allergens are present. Full allergen information is available on request (please note that our menu
descriptions do not include all ingredients). Menus are seasonal & subject to change. All rates are exclusive of VAT at 20%.
THREE COURSE MENU
Please choose one starter, one main course & one dessert
MAIN COURSE
Slow-braised Hereford blade of beef,
nutmeg & thyme potato purée, mustard greens, baby carrots
Norfolk Turkey, sage stuffing, sweet potato terrine, braised red cabbage, heritage carrots,
nutmeg spinach
Seared North Atlantic cod,
pea & barley minted cake, braised fennel, smoked Applewood cheese croquette, citrus oil
drizzle
Golden beetroot & quinoa cake,
grilled rainbow cauliflower & kale, coconut purée, heritage carrot ribbons, tarragon verde
(vg)
Butternut squash gnocchi
with chestnut & sage topped with winter root vegetable ribbons, shaved Parmesan (v)
All of our food is prepared in a kitchen where nuts, gluten & other allergens are present. Full allergen information is available on request (please note that our menu
descriptions do not include all ingredients). Menus are seasonal & subject to change. All rates are exclusive of VAT at 20%.
THREE COURSE MENU
Please choose one starter, one main course & one dessert
DESSERT
Warm sticky toffee pudding,
toffee sauce, winter berries (vg)
Carpaccio of pineapple,
chilli baked pineapple, edible violas (vg)
Carrot, parsnip & cranberry cake,
mixed spiced frosting, toasted walnut powder
Christmas pudding,
brandy custard to pour, fresh berry compôte
Tea and coffee
Selection of Indian teas and herbal infusions
Richly roasted arabica coffee