Private Dining Menu

These menus are a sample of what we can do. We create menus to suit your taste, theme or dietary requirements using produce in season”

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Private Dining



Wood pigeon, rhubarb, beetroot ceviche, horseradish cream, wheatgrass
Cider & soy cod, apple, toasted asparagus
Pickled & roasted garden vegetables, herb emulsion, puffed rice (vegan)
Cured mackerel, radish, burnt orange, dill puree
Tomato stuffed with lovage, sourdough, olive, tomato essence (vegan)
Crispy smoked bacon, duck egg, broad beans, pickled red onion


Hake, ribboned carrot & courgette, edamame, watercress oil, pinot grigio
Apple & maple 48 hour beef brisket, carrot, onion powder, new potato, spinach puree, radish
Hay brined chicken, mushroom, quinoa, stout & chicken reduction, paprika walnut, lovage
Rainbow trout, apple, caper, onion puree, chard, potato 
Cream baked savoy, charred spring onion, pearl barley, beetroot (v)


Dark chocolate mousse, cider, pear, walnut, raspberry, sea salt
Trifle of Victoria cake, bramble jelly, apple, cream, nutmeg
Pineapple, caramel, pepper, ginger, coconut sorbet (vegan)
Pavlova, lemon, berries
Strawberry, arabesque wafer, basil, pepper (vegan)
Treacle tart, mascarpone, orange

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Sharing boards and buffet


Our boards can be served sharing-style at tables or grazing-style at buffet stations.

Served with a selection of breads

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Local meat


Hay-baked Somerset hogget lamb with Moroccan spices, redcurrant relish and dukkah to sprinkle, herbed lamb croquettes, marinated olives (contains nuts)
Chicken ballotine with rye and lovage, paprika and yogurt chicken thighs, sticky chicken chipolatas served with spiced plum chutney and tzatziki

Honeyed whole Wiltshire hams and homemade glazed sausage rolls served with mustard aioli and a beetroot piccalilli
Sustainable fish (may change according to availability)

Smoked mackerel scotch eggs, cod balls in seaweed powder, marinated anchovies, grilled sardines with sorrel sauce vierge, lemon mayonnaise

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Beetroot, fig and stilton tart, smoky aubergine, tamari squash, herb-rolled soft cheese, parsnip rosti, home-pickled vegetables

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Shallot tart tatin, caramelised cauliflower steaks, spinach fritters, smoked vegan aioli and za’atar to sprinkle


Sweet potato and Charlotte potato
Kale, rocket and pear
Radicchio and soft herb
Crunchy carrot, radish and celery
Celeriac ribbon remoulade
Millet, green herb and pomegranate