July 5th 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Brown crab parfait, elderflower, lovash crackers

Slow cooked lambs neck, spring onion, baba ghanoush

Nori cured pollack, basil, heritage tomatoes, ajo blanco

Barber’s cheddar custard, caramelised apple, walnut, cheese crisp (V)

MAINS

Potato and nori terrine, sea lettuce, fennel, wild garlic (V)

Pork tenderloin, slow cooked bacon, cherry, miso, glazed carrot

Cod loin, smoked haddock mousse, pine, turnip, bisque (Supplement – 8)

SUNDAY ROASTS

Roast rump of beef, horseradish

Roast rump of lamb, mint sauce

Nut roast, balsamic gravy (V)

All served with Yorkshire pudding, roast potatoes, roasted carrot, Ven House greens and cauliflower cheese

SIDES – 6

Roasted purple sprouting broccoli

Ven house beetroots, sheep curd

Hispi cabbage, miso butter

DESSERTS

Milk chocolate ganache, mint ice cream, cocoa nib

Carrot cake, cream cheese mousse, marzipan ice cream

Mint panna cotta, passion fruit and banana sorbet, passion fruit confit

Clotted cream cheesecake, New Forest strawberry, cucumber dressing, kiwi sorbet

Selection of 3 British cheeses, grapes, homemade chutney and biscuits (Supplement – 10)