MENU
BREAKFAST
Freshly baked pastries (v)
Fresh fruit platter (ve)
Cured bacon and fried clarence court duck egg served in a toasted seeded bun
Thyme marinated portobello mushroom and roasted tomato served in a toasted seeded bun (ve)
LUNCH
Warm seeded and plain ciabatta served with truffle butter
STARTERS
Barbecued King prawns, red pepper emulsion and chicken fat crumb, finished with a jalapeno and coriander dressing
Salt baked and pickled kohlrabi salad, granny smith apple gel and a fennel compote with a seeded cracker (ve)
MAIN COURSE
Treacle cured Surrey Hills Farm sirloin of beef, braised beef cheek stuffed red onion, miso and garlic emulsion, fondant potato and finished with a Barolo jus
Charred summer pumpkin, dill oil, stuffed tortellini, toasted buckwheat crumb finished with 48-month-aged parmigiana foam (v)
DESSERT
Rum baba, topped with chocolate orange cremeux and toasted granola and served with clotted cream (v)
AFTERNOON TEA
Selection of sandwiches, Roast chicken and tarragon mayonnaise, Smoked salmon and lemon butter, Egg mayonnaise and herbs
Freshly baked fruit and plain scones served with Cornish clotted cream and hedgerow jams (v)
Selection of tea fancies, Raspberry and white chocolate fancy (v) Chocolate and coconut lamington (v) Citrus macaron (v)
Vegan and gluten free afternoon tea and evening nibble options available on request
I HAVE A SPECIAL REQUEST OR A DIETARY, WHAT SHOULD I DO?
Should you have any dietary or access requests or concerns, please email our guest experience team on greenroomexperience@hospitalityfinder.co.uk
SPECIAL REQUEST OR A DIETARY