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The Festive Set Menu
£34.50 per person*


Fancy Onigiri Deary (v) 

Fried sushi rice ball, a gobsmacking gobstopper of flavour crammed with punchy doenjang, served with walnut butter and rice malt konbu congee risotto, kohlrabi and red cabbage slaw, aduki red kraut, sesame hummus.  With yuzu Korean red pepper ginger dressing served with nori tapioca snap...yum!

Crispy Fried lavash bread (v/ngc) 
Heaped with dreamy dukka dust served with salt lemon skordalia and charred aubergine zhuganoosh.

Soup (vc/ngc)

Served with freshly baked fabulous salty herb foccacia with virgin olive oil and balsamic.


Main Course Choices

Not Mushroom At The Inn (ng/v) 

Porcini Mushroom and salsify black turtle bean boudin pudding, crammed full of seasons spice, rolled in pinhead oatmeal and peppered porcini salt, seared and topped with a miso cashew flavour bomb and Poire William pear mustard seed relish. Served with deliciously smooth roast Jerusalem artichoke mace cream, girolles, maple roast sage and onion gremolata parsnip.  Brined and braised celeriac, mulled red sprout pickles and buttered sprout tops.  All finished with a big deep rich marsala gravy.

Sneaky Peeking Steamers (vc)

Steamed rice buns stuffed with Szechuan marinated halloumi and ginger bok choi, with kimchi Chinese cabbage, Lapsang Souchong pickled watermelon and cucumber, miso chilli sauce and spring onion garnish. (Vegan choice - as above with Szechuan mapo tofu).

Rosti Revisited (gf/vo)

Crispy fried potato, onion and garlic rosti, topped with sautéed buttered spinach, finished with cream, garlic, parsley and nutmeg, topped with a soft poached egg and toasted mustard rarebit topping. (Vegan choice - replaced with marinated crisy cherrywood smoked tofu).


Pudding Choices

Figgy Noggin (v)

Figgy pudding served with Cognac cinnamon and nutmeg noggin, clementine sorbet shell and candied maple pumpkin and panch phoran  with hazelnut snow.

Churrosimo (vc)

Cinnamon sugar spice dusted doughnut straws served with vodka cherries, warm chocolate and salt caramel sticky dunkers and dippers.

Snap, Crackle and Choc (v/ngc) 

Deep rich 70 % cacao mousse made with hazelnut cream on toasty praline and chocolate shortbread served with clementine sorbet and finished with 
tiny pink pepper berry aqua faba meringues, chocolate crack shards and dusty Satongo twigs.


Further info
v - vegan
vc - vegan choice
vo - vegan only
ng - no ingredients containing gluten used
ngc - ng choice

Please inform us of any allergies/dietary requirements before ordering. Every effort is made to accommodate guests with food intolerances and allergies. With an open kitchen we are unable to guarantee that dishes other than (v/vc) will be completely allergen-free.

Details may be subject to inspirational last minute changes!
Not in conjunction with any other offer/discount. 
Terms & conditions apply.

*Not available for parties over 8 persons