Friday High Table
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Home-cured beetroot and lemon sea trout,
avocado puree
Grape, mango and bell pepper salad,
rocket and toasted rye bread
.
(Vegetarian option pre-ordered only)
Smoked heritage beetroot
Avocado puree
Grape, mango and bell pepper salad,
rocket and toasted rye bread
*
Chargrilled fillet of peppered beef
Pont Neuf potatoes
Braised red cabbage
Portobello mushroom with spinach and goat cheese
Bearnaise sauce
.
(Vegetarian option pre-ordered only)
Breaded ratatouille
Pont Neuf potatoes
Braised red cabbage
Portobello mushroom with spinach and goat cheese
Béarnaise sauce
*
Mango and passionfruit tart
Raspberry compote
Coconut snap
*
Italian cheeseboard in the SCR

Friday Lower Hall
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Pearl barley, roasted squash,
beetroot and red onion salad
Mushroom falafel
Vegan remoulade, chargrilled rye bread
*
Griddled rump of peppered beef
Hand-cut triple-cooked chips
Braised red cabbage
Roasted Portobello mushroom
and plum tomato
Diane sauce (A)
.
(Vegetarian option pre-ordered only)
Aubergine, pepper, courgette and red onion stack,
crispy panko breaded halloumi
Hand-cut triple-cooked chips
Braised red cabbage
Roasted plum tomato
Diane sauce (A)
*
Mango and passionfruit tart
Raspberry compote
*
Coffee served on the Balcony