Sunday Lunch Sample Menu

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Chilled Barbadillo dry sherry

Prosecco, St Germain Elderflower

Tanqueray Gin, Passionfruit liqueur, Elderflower Tonic

Tarragon emulsion, pickled mushrooms (GF)

Herb oil, chives (GF)

Sun-blushed tomato, lemon emulsion

Beetroot hummus, natural yoghurt, toasted pistachio, 

micro coriander (GF)

Traditional roast garnish, Yorkshire pudding (GF)

Dauphinoise potatoes, glazed carrot, summer greens, jus (GF)

Black pudding bon bon, Rosemary stuffing, apple sauce, traditional roast garnish (GF)

Niçoise salad, new Cheshire potatoes (GF)

Sticky coconut rice, homemade flatbread, sweet chilli sauce (V)

(GF) – Dishes that can be adapted to be gluten-free 

(V) – Suitable for vegetarians 

(VE) – Can be adapted for vegans

Almond Crème Anglaise

Strawberry compote, Chantilly Cream

Candied Peanut

3 scoops (GF)