June 28th 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Slow cooked lambs neck, spring onion, baba ghanoush

Duck liver parfait, cherry chutney, hazelnut, lovash cracker

Fennel cured sea bass, 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

Halibut, Cornish mussels, Grelot, preserved lemon, mussel sauce (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

Jersey royal potato, marmite butter

Courgette, green olive tapenade

Hispi cabbage, miso butter

DESSERTS

Cherry Bakewell, marzipan ice cream

Salted chocolate parfait, mint ice cream, cocoa nib

Sea buckthorn curd, vanilla ice cream, torched meringue

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

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