We welcome you to our Vegan Night on Friday 25th March, with a custom curated choice of dishes for each course.
For more information, see our event page here

To Start

Kentucky-style oyster mushroom with tomato and onion relish (gf)

Bang bang cauliflower with Korean barbeque sauce and Asian slaw (gf)

Lemon and oregano courgette ribbons with confit artichokes, red pepper coulis, toasted pine nuts and a seeded bread crisp

To Follow

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

Roasted sweet potato Wellington with mushroom and puy lentil duxelle, turned baby vegetables and roasted vegetable and red wine gravy

Chargrilled romano peppers with chive and vegetable cous cous, sautéed tenderstem with sesame seeds and tomato basil ragù

To Finish

Chocolate brownie served with coconut and vanilla soya ice cream

Apple and mixed berry crumble with vanilla soya custard

Basil and lemon marinaded melon ribbons, fresh kiwi and kiwi granita and raspberry purée

Menu subject to change