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our menus

with a blueberry gel

with a plum & ginger jam

with apricot mayonnaise

with plum chutney

with horseradish crostini

with pink grapefruit & seaweed cracker

with pesto

with onion confit

with apple and cider chutney

with apricot & ginger gel and teardrop pepper

in a lettuce leaf wrap

with a sticky rice seaweed roll

with curried prawn or paneer topper and fresh mango

Sauvignon Blanc – Chile

Chardonnay - France

Chenin – South Africa

Sauvignon Blanc - New Zealand

Chardonnay - Australia

Merlot – Chile

Malbec – Argentina

Tempranillo – Spain

Pinotage – South Africa

Pinotage - South Africa

Merlot – Chile

Zinfandel – USA

Glera – Italy

Pinot Noir – Italy

with ketchup

with kethcup

with ketchup

with pickled cabbage, yoghurt and chilli dressing

with pickled cabbage, yoghurt and chilli dressing

with cool mango, yoghurt and crisp salad

with cool mango, yoghurt and crisp salad

with cool mango, yoghurt and crisp salad

with cauliflower pakora

Sweet potato falafel, beetroot falafel and five-spice tofu

with sweet fondue fruits and marshmallows

with purees

and toppers

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with chocolate and caramel sauce

with a garnish of fennel and scallions

with worcestershire sauce and a mac'n'cheese bake

and a garnish of shitake mushrooms

garnished with coriander

with a garnish of peppers and chickpeas

with a garnish of crispy sage gnocchi

with a garnish of roast pineapple & sesame seeds

with a garnish of wild mushrooms

with roast leeks and a caramelised onion sauce

with vegetable ratatouille gratin and a garnish of basil oil

with a garnish of cocktail tomatoes

with paprika smoked aubergine, red pesto dressing and a garnish of bbq tomatoes

with a garnish of coriander

with a garnish of bok choy

with english mustard and an onion crumble

in a curry gravy

with fresh basil

with sesame seeds and spring onion

with penne pasta and red pepper pesto

with toasted pine seeds

with marinated olives and gem hearts

with apricots

with beetroot, cous cous, goats cheese and a lemon vinaigrette

with thick cream

with Cornish clotted cream

served with pouring cream

with hazelnut biscotti

served with broken chocolate cookie

with salt bakes celeriac puree

in a bourguignon croquet

British Cheese Selection Served with apricot and ginger chutney, alongside bread crackers

with sour cream

with mango mayonnaise

served on a flat bread with pickled vegetables and siracha dressing

on winter slaw with sticky pineapple & a BBQ dressing

on Winter Slaw (vg) with Sticky Pineapple & BBQ Dressing

with cauliflower wing pakora, masala curry sauce and crispy onions

with mulled berry compote and thick vanilla cream

with cranberry chutney and onion bread wedge