Dinner

Dinner options:

For late arrivals we offer supper trays: ramen pot or bento-style box

Fine dining

Sample menus

Plant-forward fine dining

One starter, one main and one dessert from the following:

Starters
Salad of endive, pear, pecorino, walnut and honey (v)
White onion velouté with stilton scone (v)
Roasted squash with pear, toasted pumpkin seeds and watercress (ve)
Smoked salmon with crab mayonnaise and avocado purée
Seared tuna steak with peperonata and olive tapenade
Salad of salsify, ham hock and gem lettuce

Mains
Roast chicken breast with fregola, butternut squash and lovage
Feather blade of beef, pomme puree, green beans with red wine jus
Seabass, dill buttered fondant potato, baby leeks and cauliflower textures
Roast cod, chickpeas, piperade, kale pesto
Roasted celeriac, mushroom and red wine sauce, cavalo nero (ve)
Onion and thyme tart, sprouting broccoli, shitake mushrooms (ve)

Dessert
Vegan mango and passion fruit cheesecake (ve)
Chocolate torte, oat crumble, caramel sauce (v)
Treacle tart, clotted cream and blood orange (v)
Baked Biscoff cheesecake with apple puree (v)
Hazelnut baton with honeycomb (ve)

Cheese course (Optional extra)

Three-course hot buffet dinner

Starters
Shallot and cheddar tart with mixed leaves
Chicory, pear and watercress salad

Main courses

Orange and rosemary roast turkey with gravy
Chargrilled tuna steak, caper dressing and new potatoes
Tomato risotto with hazelnut dukkha (v)

Served with tenderstem broccoli, warm butternut squash and fennel salad

Salad selection
Broccoli, kale and super green pesto
Mixed leaf, tomatoes, cucumber and sliced beetroot
Sliced peppers, sliced red onion with mixed olives

Dessert
Lemon posset (v)
Apple crumble with custard (v)

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