Vegan menu
To start
POTATO SALAD – 16
Jersey Royals, celery, spring leaves
RISOTTO – 17
Parsley, white balsamic
To continue
BRAYWOOD CAVATELLI – 28
Spring greens and peas
Supplement – Summer Truffle – 10
WYE VALLEY ASPARAGUS – 30
White and green, truffle emulsion, Sourdough croutons
Supplement – Summer Truffle – 10
To finish
PINE NUT PARFAIT – 16
Thyme meringues, blood orange compote and sorbet
ALMOND AND CINNAMON CAKE – 16
Rhubarb sorbet
