We welcome you to our Vegan Night on Friday 21st January, with a custom curated choice of dishes for each course.
For more information, see our event page here

First Course

Kentucky-style oyster mushroom with tomato and onion relish

Dip trio: hummus, muhammara and smoked aubergine ‘caviar,’ served with tortilla chips

Confit heritage beetroot, beetroot & ‘cream cheese’ mousse, toasted hazelnut crumb, micro herb salad & plant-based pesto dressing

Second Course

Wild mushroom risotto with thyme and garlic roasted sweet potato, served with balsamic dressed rocket leaves and a ‘cheese’ and chive cracknell

Mixed bean and root vegetable cassoulet with rosemary and garlic ‘cheesy’ cobblers

Butternut steak in sage and garlic, vine roasted cherry tomato, seared king oyster mushrooms, celeriac purée, toasted pumpkin seeds & baby watercress

Third Course

Lemon and elderflower poached pear, served with red berry granola and lemon gel

Chocolate brownie served with coconut soya ice cream

Compressed watermelon and cantaloupe in a basil & Prosecco syrup with crushed raspberries and baby basil

Menu subject to change