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three courses per person
two courses per person
(V) (VG) (GF)
toasted ciabatta, horseradish cream (GF)
garlic and herb crumb (**GF) (V) (VG)
Parmenter potatoes tender stem broccoli, chicken jus (**GF)
Parmenter potatoes, pea puree and sauteed samphire (**GF)
vintage cheddar cheese sauce, Parmenter potatoes, crispy cauliflower leaves (V) (**VG)
compressed mango & white chocolate crumb (GF)
vanilla ice cream
vanilla bean custard (GF) (VG)
Menus available on the following dates
Wednesday, Thursday & Friday Lunch times
Dishes are subject to availability of produce
Friday menus are subject to change
three courses per person
(V) (VG) (GF)
lime, chargrilled ciabatta (**GF)
puy lentils, bacon crumb (**GF)
beetroot puree, glazed carrots with anise, roasted parsnip, cherry & duck jus (**GF)
cauliflower & vanilla bean puree, barigoule of leeks, dressed red chicory (**GF)
pickled shallots rings, micro cress, poached egg (**GF) (V) (VG)
compressed mango & white chocolate crumb (GF)
vanilla ice cream (VG)
chocolate crème patisserie, hazlenut praline
Menus available on the following dates
Wednesday & Thursday evenings only
Dishes are subject to availability of produce
Some of our dishes MAY contain nuts or other products which may cause an allergic reaction. If you require further information about any item on the menu, then please ask your waiter/waitress or seek clarification from the Restaurant Manager
STATEMENT OF INTENT REGARDING THE USE OF GENETICALLY MODIFIED FOODS
The college has a legal responsibility to inform its customers if food sold within the premises contains genetically modified maize or soya. Additionally, if the college is aware of the use of other genetically modified ingredients in food, customers will be informed accordingly. We actively source NON-genetically modified ingredients, including cooking oils.
