All dishes are subject to availability of produce and therefore from time to time could change.
three courses per person
two courses per person
Please advise us of any dietary requirements prior to dining.
(V) Vegetarian, (VG) Vegan, (GF) Gluten Free. ** Can be adapted
Menus available on the following dates
Wednesday, Thursday & Friday Lunch times
Dishes are subject to availability of produce
Friday menus are subject to change
All dishes are subject to availability of produce and therefore from time to time could change.
three courses per person
pickled purple cauliflower, crispy leaves
celeriac puree, toasted hazelnuts and tiger milk dressing
pickled pink onion, coriander and mint chutney
roasted parsnip, puree and crisp, caramelised apple, crispy kale,, calvados jus
saafood bisque with poached Parisian vegetables and confit potatoes
fondant with barbequed maitake mushrooms, seared asparagus, shaved asparagus and rapeseed oil dressing, sweet potato puree, sauce vierge
with textures of rhubarb and Chantilly cream
with Chantilly cream
Please advise us of any dietary requirements prior to dining.
(V) Vegetarian, (VG) Vegan, (GF) Gluten Free. ** Can be adapted
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.
