August 23rd 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Cured bass, ajo blanco, preserved tomato

Brown crab parfait, elderflower, lovash crackers

Slow cooked lambs neck, spring onion, baba ghanoush

Ven House beetroots, Michael’s Mount, basil, strawberry (V)

MAINS

Roasted skate wing, pea a la française, crab bisque

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

Heritage Courgette, stuffed courgette flower, fennel and onion puree, vadouvan sauce

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 cabbage, Café de Paris butter

Ven house beetroot, ewes curd

Ratte potato, marmite butter

 DESSERTS

Cherry Bakewell, marzipan ice cream

Milk chocolate ganache, mint ice cream

Frozen sheeps’ yoghurt, cherry granita, sorrel sorbet

 Vanilla panna cotta, Ven House honey, apricot sorbet

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