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”

Private Dining
Starters
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
Mains
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)
Dessert
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






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






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






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






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