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
COURGETTE FLOWER – 29
Courgette, red pepper terrine, spiced aubergine
To finish
PINE NUT PARFAIT – 16
Thyme meringues, blood orange compote and sorbet
ALMOND AND CINNAMON CAKE – 16
Rhubarb sorbet
