Join us for our Chef’s Vegan Taster Night on 14th January
For more information, see our event page here

Canapes

Celeriac and apple Filo tart

Amuse-bouche

Pea soup with crouton

Starter

Beetroot tartare; salt-baked beetroot,
pickled heritage beetroot served with beetroot crisps and vegan crostini

Pallet Cleanser

Champagne sorbet with frozen raspberries

Main

“Not Fish”

Braised fennel served with a pomegranate quinoa salad, poached pears and toasted walnuts

“Not Meat”

Potato fondant filled with sweet potato puree, roasted carrots and parsnips garnished with kale,
pickled brussel leaves and finished with a haricot bean and marmite jus

To Finish

Warm sticky orange sponge with charred blood orange segments,
two-tone aquafaba meringue finished with a blood orange gel and a mango and coconut ice cream