All Menus

Bowl Food Party Menu 2020 BBQ Menu 2026

Summer Sizzler

( G, D, E )

( G, D, E, Sy )

( D )

( G, D, E )

( D )

Salads Coleslaw ( D ) Garden salad

( Su )

The Sweet

( D )

£39 + VAT per person

Bowl Food Party Menu 2020 BBQ Menu 2026

Seriously Smokin’

( G, D, E )

( G, D, E, Sy )

( Mu )

( Mu, Cr )

( Mu )

Salads Coleslaw ( D )

( G, D, E, F )

Green salad

The Sweet Brownies ( D, E, Sy )

( D )

£44 + VAT per person

BBQ Menu 2026

Eastern Grillin’

( D, Mu )

( D )

( E, Mu )

( Mu, Cr )

( D, G, Se, Su )

( G )

Salads

( G )

Green salad

The Sweet Honey and date Kunafeh ( D, E, G, Su ) ( D )

£44 + VAT per person

BBQ Menu 2026

Flaming Orient

( G, Sy )

( G, Sy, F )

(G, Sy )

( Cr )

( G, Sy )

( Cr, Su )

Sides

( G, Sy, Se )

( G, E, Sy )

Green salad

The Sweet

( D )

£44 + VAT per person

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

Bowl Food Party Menu 2020 Bowl Food 2026

Meat

Duck Gressingham duck breast, braised red cabbage, redcurrant jus, duchess potatoes ( D )

Posh Cottage Pie Slow braised beef in red wine with buttery mash ( D, Su )

Pork Confit Old Spot pork belly, caramelised apple and mash with sage jus ( D, G )

Chicken Pie Chicken, leek and mushroom with butter puff pastry ( D, G )

Tajine Moroccan spiced lamb with couscous and a minty yoghurt ( D, G )

Thai Green Thai chicken curry with coconut rice

Indian Lamb madras with basmati rice

Bangers & Mash Mini Cumberland sausages with mash, gravy and confit onions ( D, G, Su )

Fish

Nicoise Seared tuna with French beans, new potatoes, cherry tomatoes, quail eggs and black olives ( F, E )

Thai Salmon Marinated Thai salmon with Asian noodles ( F, E, G )

Japanese Teriaki glazed cod with stir fried vegetables ( F, E, G )

Fish & Chips Sustainable cod with crispy beer batter, homemade chunky chips and mushy peas ( F, G )

Bowl Food 2026

Fish cont.

Fishcake Salmon and prawn fishcake, chargrilled asparagus, aioli mayo ( F, Cr, D, E )

Fish Pie Cod, salmon and seafood in creamy sauce topped with chive mash ( F, Cr, Ms, D )

Seafood Paella Calamari, shrimps and mussels with saffron rice ( Cr, Ms )

Vegetarian Posh Mac Creamy mac and cheese with vintage cheddar ( G, D ) Risotto Wild mushroom risotto with parmesan crisps ( D ) Gnocchi Sweet potato and cream cheese with sundried tomato and herb oil ( G, D ) Haloumi Chargrilled haloumi with roasted Mediterranean vegetables ( D ) Tortellini Spinach and ricotta tortellini with pomodoro sauce and shaved parmesan ( D, G )

Sweetcorn Sweetcorn fritters with avocado salsa ( D, G, E )

Vegan Risotto Sweet potato risotto with chargrilled asparagus Penne Pasta Penne rice pasta with roasted cherry tomatoes, peas and broad beans with garlic & thyme oil Tofu Stir fried vegetables with tofu and toasted sesame seeds ( G, Sy Se )

Bowl Food 2026

Sweet

Marinated red fruit salad

Mini lemon and meringue tart ( D, E, G )

Chocolate mousse ( D, Sy )

Dulwich Mess ( D, E, G )

Apple crumble with custard ( D, E, G )

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

£42 plus VAT per person for 3 bowls plus 1 sweet Extra bowls £10 plus VAT

Minimum of 50 covers

We endeavour to source the very best ingredients from our London based suppliers, offering the finest Scottish salmon, North Sea fish and South Coast seafood. Meat arrives from farms across the UK; Yorkshire beef, Suffolk pork and Norfolk poultry with fruit and vegetables sourced from New Covent Garden market on a daily basis ensuring the freshest quality.

Vegan, Gluten & Dairy Free Canapés 2026

Meat Chicken and red pepper mousse with yellow salsa (gf) ( D )

The Bacon, Lettuce and Tomato on gluten-free bread (df) ( Mu, E )

Smoked chicken with Stilton cream cheese and grape (gf) ( D )

Peking duck tower on an apricot base (df) ( Se, Su )

Fish Open prawn with tomato tapenade on white bread (df) ( Cr, G, Su )

Smoked salmon rosette on roast potato (gf) ( D )

Omlette with smoked trout and lemon zest (gf) ( D, Su )

Spicy crab salad with lemon zest on rosti potato (df) ( Cr, E, Su )

Vegan Spiced aubergine square with coriander and red pepper on crostini (vg, gf) ( Su, Mu )

Artichoke with red pepper mousse and fried leek (vg, gf) ( Mu, Su )

( G, Su )

Carrot cup with grated celeriac, salad and red pepper (vg, df) ( Mu, E, Su, Ce )

£17 + VAT for 4 pieces per person from a choice of 6 options

gf - gluten free, vg - vegan, df - dairy free

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

Pork and Norfolk poultry with fruit and vegetables sourced from New Covent Garden market on a daily basis ensuring the freshest quality.

Canapé Menu 2026

Meat Tandoori chicken with mango chutney and coriander on naan ( D, G, Mu, Su )

Chicken liver parfait with spiced port jelly on toast ( D, G, Su )

Parma ham fan on mozzarella with tomato tapenade ( D, Su )

( D, G )

Roast beef on Yorkshire pudding with horseradish ( D, E, G, Mu )

Peppered beef with beetroot chutney and horseradish on a crouton ( D, G, E )

Fish Smoked salmon with lemon and dill mousse roll on charcoal bread with micro coriander ( F, G, D, E, Su )

King prawn with mayonnaise in a tartlet ( G, D, Cr, E, Mu )

Spicy crab salad and radicchio in a tartlet with an avocado salsa ( G, D, Cr, E, Mu, Su )

( Cr, Mu, Su, G, D, F, Ms)

Potted shrimps on toasted bread ( Cr, D, Mu, G, F, )

( G, D, Su, F )

Vegetarian Bagel with basil pesto mousse, Brie and fried parsley leaf ( D, G )

Roasted cherry tomato with olive tapenade and shallot salsa on tomato bread ( G, D, Su )

Half a baby artichoke heart with porcini mousse and mixed peppers ( Su, Mu, Ce, D, )

Goat’s cheese log with beetroot dust on a paprika shortbread biscuit with salsa ( G, D, E )

Canapé Menu 2026

Vegetarian cont. Mozzarella with sundried tomato mousse and an asparagus tip ( D, Su )

Quail egg with spicy mayo, Avruga caviar on Feuillete ( G, D, Ms, E, Mu )

Warm Selection Duck pancake with spring onion ( G )

Fishcake with garden herb dip ( F, G, D, Su, Sy, E, Mu )

Prawn tempura with sweet & sour sauce ( G, Cr, E, Mu, Sy, Su)

( G, D, Mu, Ce)

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

£17 + VAT for 4 pieces per person from a choice of 6 options Minimum order: 100 pieces

Garden market on a daily basis ensuring the freshest quality.

Bowl Food Party Menu 2020 Cold Fork Buffet 2026

Select 1 Main, 1 Quiche, 3 Salads and up to 3 Desserts

All platters are served with gherkins ( Su ) , baby pickled onions ( Su ) , sundried tomatoes and French baguette ( G )

The Mediterranean Chargrilled Mediterranean vegetable platter with grilled haloumi, hummus, olives, baba ganoush, pitta bread, grilled artichokes, and bocconcini marinated in green oil ( D, G, Se, Su ) The Beef Hand-carved rare sirloin of beef with horseradish cream and Ardennes pâté ( D, G, E, Mu, Su ) The Turkey Hand-carved turkey breast with sage and onion stuffing, redcurrant jelly, and Brussels pâté ( G ) The Ham Hand-carved roast ham with honey and cloves, served with mustard and pork and apple pâté ( G, Mu, Su ) The Antipasti Salami Milano, prosciutto crudo, spianata salami, chorizo, and Milano chicken liver pâté ( D, G, Su ) The Dressed Salmon Steamed fillet of salmon with prawn cocktail, Thousand Island dressing, and salmon mousse ( F, Cr, D, E, Mu, Su ) The Fish Platter Smoked salmon, mackerel, haddock, salmon mousse, and lemon mayonnaise with tartar sauce ( F, D, E, Mu, Su )

Quiche Sundried tomato and fresh basil ( D, G, E ) Lorraine ( D, G, E ) Broccoli and Stilton ( D, G, E ) Three Cheese ( D, G, E ) Asparagus, fresh thyme and garlic ( D, G, E ) Wild mushroom and parsley ( D, G, E )

Bowl Food Party Menu 2020 Cold Fork Buffet 2026

Salads Caesar with croutons, fresh anchovies and parmesan shavings ( F, D, G, E ) Greek ( D )

Nicoise ( F, E ) Coleslaw ( D ) Mixed green Tabbouleh ( G ) New potato with spring onions and grain mustard dressing ( D, Mu ) Roasted multi-coloured baby beetroot, carrot and goats cheese with toasted pumpkin seeds and orange dressing ( D ) Red and yellow baby cherry tomatoes with bocconcini mozzarella and fresh basil ( D ) Roasted red peppers, red onions and puy lentils with lemon and mint Roasted root vegetable with thyme and garlic Fennel, apple and kohlrabi slaw with sesame, lime and honey dressing ( Se ) Sweet potato with avocado, red peppers and roasted sunflower seeds Cucumber, tomato, fragrant quinoa and feta with garlic and herb oil ( D ) Broccoli and chickpeas with sesame oil, garlic and chilli ( Se )

Sweets Dulwich Mess ( D, E ) Chocolate brownies with vanilla whipped cream ( D, E, Sy ) Lemon tart with berries ( D, E ) Chocolate mousse with raspberry coulis ( D ) Strawberries and cream ( D ) Chocolate tart with berries ( D, G, E, Sy )

£61 + VAT per person with occasional seating £66 + VAT per person fully seated meal Minimum numbers of 60, or 80 in the Barry Buildings

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

Bowl Food Party Menu 2020 Cricket Tea 2026

Dulwich Cricket Tea

Selection of afternoon tea sandwiches ( allergens dependent on choice)

Sweets: Scones with strawberry jam and clotted cream ( G, D, E )

Selection of mini-muffins ( G, D, E )

Selection of fruit, herbal and traditional Twining’s teas

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

£13 + VAT per person Minimum of 22 covers

BowFliFnoeoDdinPianrgtyMenu 2020 Fine Dining Menu 2026

Spring Starter English asparagus, crisp Burford Brown egg, rapeseed mayonnaise (v) ( E, G, Mu, Su )

Pressed chicken and black pudding terrine, piccalilli ( Su, Mu, G, contains pork )

Main Pan-roasted cod with curried Orkney mussels, samphire and Jersey Royals ( F, Ms, D )

Crisp fried Suffolk guinea fowl supreme, colcannon, sprouting broccoli and garlic butter ( G, E, D )

Welsh rump of lamb with spinach, mushroom and fondant potato ( Su )

Burrata and black truffle tortelloni, girolles and sage butter, shaved artichoke (v) ( D, G, E )

Dessert Treacle tart with blood oranges, clotted cream (v) ( G, E, D )

Yorkshire forced rhubarb trifle, matcha crumble (v) ( G, E, D )

Summer Starter Globe artichoke, mushroom duxelles, poached egg and glazed béarnaise (v) ( E, Su, D )

Torched Cornish mackerel fillet, beetroot, horseradish and watercress ( F, Su, D )

Main Scottish salmon fillet, cauliflower purée, charred gem lettuce, pea dressing ( F, D )

Sutton Hoo chicken supreme, summer truffled potato terrine, morel cream ( D, Su )

Crisp belly of Gloucester Old Spot with black pudding, celeriac, apple sauce, cider gravy ( G, E, D, Su )

Cherry tomato and courgette tart, whipped British feta, lamb’s lettuce, herb dressing (v) ( G, D, Su )

Dessert Summer berry pudding, clotted cream ( D, G, contains gelatine )

Eggy bread with strawberries and elderflower sabayon (v) ( G, E, Su )

Caramelised chilli and lime pineapple with coconut sorbet (vg)

Alllergen/Dietary Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites, V - Vegetarian, VG - Vegan

We endeavour to source the very best ingredients from our London based suppliers, offering the finest Scottish salmon, North Sea fish and South Coast seafood. Meat arrives from farms across the UK; Yorkshire beef, Suffolk Pork and Norfolk poultry with fruit and vegetables sourced from New Covent Garden market on a daily basis ensuring the freshest quality.

Fine Dining Menu 2026

Autumn & Winter Starter Salt-baked beetroot tartare, brined egg yolk, Driftwood goat’s cheese (v) ( E, D, Su )

Seared diver-caught scallops with salsify, samphire, and orange butter sauce ( Ms, D ) (£3 supplement)

Main Fillet of smoked North Sea haddock, Welsh rarebit, kedgeree and poached egg ( F, G, Mu, E, Su )

Gressingham duck breast with orange-glazed chicory and potato dauphinoise ( D, Su )

Roast venison haunch, haggis croquette, parsnip purée and pickled blackberries ( G, E, D, Su ) (£2 supplement)

Chestnut and mushroom Wellington, butternut squash, sautéed Brussels sprouts and gravy (vg) ( G )

Dessert White chocolate and cranberry bread and butter pudding (v) ( G, Sy, E, D )

Dark chocolate delice with coffee ice cream, seed brittle (v) ( Sy, E, D, Se )

Classics Starter Scottish salmon cured with Dulwich gin and dill, horseradish cream ( F, D, Su )

Prawn cocktail with lemon dressing, crisp gem lettuce ( Cr, E, Mu )

Honey-roasted heritage carrots, vegan ricotta, carrot top pesto, pumpkin seeds (vg) ( Sy )

Main Cornish plaice fillet, brown caper and lemon butter sauce, crushed chive potatoes ( F, D, Su, G )

Braised duck leg, red cabbage, green peppercorn sauce, caramelised apples, parsley potatoes ( D, Su )

Aberdeen Angus beef Wellington, mashed potato, seasonal greens, sherry sauce ( G, E, D, Su ) (£3 supplement)

Grilled cauliflower steak, spiced dhal, curry oil, fennel and watercress (vg)

Dessert Dulwich Mess (v) ( D, E, Su )

Cambridge burnt cream tart, raspberries (v) ( G, E, D )

Sticky toffee pudding with cream (v) (vg with vegan ice cream) ( D, G )

£86 + VAT per person, to include Twining’s tea and Fairtrade coffee with truffles ( D, Sy )

1 option per course, plus 1 vegetarian or vegan option (all other dietary requirements will be catered for). £10 supplement to choose more than 1 option per course. Minimum numbers of 60, or 80 in the Barry Buildings

Finger Buffet Menu 2026

Meat Mini sausage roll ( D, G, Sy )

Chicken satay skewers ( G, Mu )

Duck spring roll with sweet chilli sauce ( G, Se, Sy )

Cumberland cocktail sausage with grain mustard and honey ( G, D, Mu, Su )

Mini pepperoni pizza ( G, D )

Fish Prawn in filo pastry with sweet chilli sauce ( G, Cr )

Salmon goujon with tartare sauce ( F, G, E )

Cod and salmon fish cake with lemon mayonnaise ( F, G, Mu )

Butterflied prawn in breadcrumbs with sriracha dip (G, D, Ce, Cr, Ms, Sy )

Vegetarian Mini vegetarian quiche ( D, G, E, Mu )

Mini margherita pizza ( D, G )

Vegetable samosa with mango chutney ( G, Sy, Su )

Vegetable spring roll with sweet chilli sauce ( G, Ce, Sy, Su )

£27 + VAT per person for 2 meat, 2 fish and 2 vegetarian options Minimum of 30 covers

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

Bowl Food Party Menu 2020 High Tea 2026

Dulwich High Tea

Selection of afternoon tea sandwiches ( allergens dependent on choices )

Scones with strawberry jam and clotted cream ( G, D, E )

Selection of 3 miniature French pastries person ( G, D, E, Sy )

Chocolate éclair Finger doughnut

Carrot cake Fruit scone

American cheesecake Chocolate brownie Custard slice

Selection of fruit, herbal and traditional Twining’s teas

£25 + VAT per person Minimum of 30 covers

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

Tractor Pork and Norfolk poultry with fruit and vegetables sourced from New Covent Garden market on a daily basis ensuring the freshest quality.

Bowl Food Party Menu 2020 Hot Fork Buffet 2026

Select 3 Mains, 3 Sides or Salads and up to 3 Desserts

Fish Mains Pollock with Coconut Dhal Grilled pollock on coconut dhal, served with a vibrant spiced coriander salsa ( F ) Coley & Chorizo Stew Oven-baked coley, served in a smoky chorizo and chickpea stew ( F, Su ) Fish Pie Fish pie with a base of mushy peas and a zesty lemon crumb ( F, D, G ) Salmon Gnocchi Hot-smoked salmon gnocchi, baked with a creamy lemon, pea and herb sauce ( F, D, Su, Mu )

Meat Mains Lancashire Hot Pot Slow-cooked lamb, onions and gravy, topped with sliced potatoes ( D, F, G )

Chicken Tikka Masala Tender chunks of chicken in a creamy, spiced tomato sauce and served with poppadoms ( D ) Beef & Dulwich Ale Pie Tender beef with ale and mushrooms in a rich gravy, topped with flaky pastry ( E, G, Su ) Beef Cobbler A rich beef and red wine stew topped and baked with hearty cheddar and herb scones ( D, G, Su ) Creamy Chicken Bake Tender chicken in a cider and bacon cream, topped with a crisp herb crumble ( D, G, Su )

Polenta Fried Chicken Crispy buttermilk chicken pieces served with herby chilli corn cobs ( D, G ) Lamb & Butter Bean Stew Slow-cooked lamb in a rich tomato sauce and topped with British Feta ( D, Su )

Pork Loin with Apple & Apricot Roasted crackling loin of pork with apricot stuffing, apple sauce and crisp duck fat potatoes ( Su )

Bowl Food Party Menu 2020 Hot Fork Buffet 2026

Vegetarian Mains Creamy Mushroom Pasta Creamy mushroom served with buttered tagliatelle ( D, G, Su )

Barley, Leek & Squash Risotto Earthy and wholesome vegan risotto infused with autumnal flavours ( D, Su ) Lentil & Aubergine Curry Red lentils and aubergine with aromatic spices, coconut and coriander ( G )

Tomato & Cheese Ravioli Tomato and cheese ravioli in a soft cheese, spinach and lemon sauce, baked until golden ( G, D )

Sides Dauphinoise potatoes ( D )

Honey-roasted heritage carrots

Buttered parsley new potatoes ( D )

Braised red cabbage ( Su )

Basmati rice

Mixed green salad

Wild rice pilaf

Roasted root vegetables with garlic and thyme

Medley of seasonal vegetables

Cucumber, tomato, quinoa and feta with garlic and herb oil ( D )

Cauliflower cheese ( D, G )

Sweets Jam Roly-Poly ( D, G, E ) Bread & Butter Pudding ( D, G, E ) Dulwich Mess ( D, E ) Chocolate Mousse ( D, E, Sy ) Summer Berry Jelly Lemon Tart ( D, E, G ) Chocolate Brownie ( D, Sy, E )

£61 + VAT per person, occasional seating £66 + VAT per person, fully seated meal

Minimum numbers of 60, or 80 in the Barry Buildings

Alllergen Key/Dietary: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites, V - Vegetarian, VG - Vegan

Ice Cream & Sorbet Menu 2026

Ice Cream ( v ) Blackcurrant & Clotted Cream ( D ) White Chocolate & Honeycomb ( D, Sy ) Honey & Stem Ginger ( D ) Verry Cherry ( D ) Cookie Dough ( G, D, E, Sy ) Coffee ( D ) Chocolate ( D, Sy ) Salted Caramel ( D, Sy ) Strawberry ( D ) Vanilla in Clotted Cream ( D ) Plant Based Ice Cream ( vg ) Chocolate ( G, Sy ) Salted Caramel Strawberry Vanilla Sorbet ( vg ) Strawberry & Champagne ( ABV 0.3%)

Lemon Mango Blackcurrant Raspberry

Dietary/Allergen Key: V - vegetarian, VG - vegan, Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

Late Night Bites 2026

Napkin Food Traditionally cured smoked back bacon butty in a soft bread roll ( Su, G, D ) Cumberland sausage sarnie with caramelised onions ( Su, G, D ) Roast rare sirloin of beef with Yorkshire pudding, horeseradish sauce and wild rocket ( E, G, D, Su ) Homemade Scottish egg ( E, G, Su ) Chicken kebab with shredded white cabbage and garlic sauce in a flat wrap ( G, D )

Homemade vegan sausage roll (vg) ( G ) Sussex Charmer cheddar parcels (v) ( D )

£9+ VAT per person for choice of 2 options, plus 1 vegetarian option. 1 piece per person.

Cheese Board Choose from our 5 British cheese boards ( D ) (below) served with biscuits ( D, G ) , artisan bread ( G ) , fruit chutney and grapes

£15 + VAT per person

Finger Food

Meat Mini sausage roll ( D, G, Sy ) Chicken satay skewers ( G, Mu ) Duck spring roll with sweet chilli sauce ( G, Se, Sy ) Cumberland cocktail sausage with grain mustard and honey ( G, D, Mu, Su ) Mini pepperoni pizza ( D, G )

Late Night Bites 2026

Finger Food cont.

Fish Prawn in filo pastry with sweet chilli sauce ( G, Cr ) Salmon goujon with tartare sauce ( F, G, E ) Cod and slmon fish cake with lemon mayonnaise ( F, G, Mu ) Butterflied prawn in breadcrumbs with sriracha dip ( D, G, Ce, Cr, Ms, Sy )

Vegetarian Mini vegetarian quiche ( D, G, E, Mu ) Mini margherita pizza ( D, G ) Vegetable samosa with mango chutney ( G, Sy, Su ) Vegetable spring roll with sweet chilli sauce ( G, Ce, Sy, Su )

£17 + VAT per person for 6 options

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

Late Night Bites 2026 For All Cheese Lovers

Board A Winterdale Shaw The UK’s first carbon neutral cheese, a cheddar-like texture, with lemony and nutty flavours. Sussex Brie A creamy cheese with a natural edible white rind. It softens and strengthens as it matures . Tornegus A pinkish-rind cheese with a silky, semi-soft texture and spicy, fruity flavour, the scattering of Egyptian Mint gives it a sweeter finish. Lord of the Hundreds A complex savoury cheese with hints of burnt caramel and caramelised hazelnuts and a slightly dry, grainy texture. Golden Cross Golden Cross is sweet, soft and delicately ‘goaty’ with an ice-cream like texture. The young cheese is rolled in ash and then matured to allow the development of a natural rind and more complex flavour. Board B Olde Sussex Made and matured for 8 months in East Sussex, this cheddar-style cheese has a moist, open texture and a mild and nutty flavour . Sussex Camembert This 7 week old, soft cheese has a creamy texture and earthy, mushroom flavour with a natural, edible white rind. Isle of Avalon Superbly pungent cheese made using traditional French washing methods to create a strong, creamy cheese with a vibrant orange exterior and a flavour reminiscent of smoked bacon. Battenhurst Battenhurst is a hard and fairly salty cheese with a tangy, full strength taste owing to its year long maturation. Goodweald Smoked Smoked over oak and apple wood chips, this cheese is fabulously rich and full-bodied with a pleasant toasted aroma. Board C Ashmore Matured for more than 6 months. this strong, naturally rinded, hard cheese is Cheddar-like and made from Friesian cow’s milk. Baron Brie The only Brie Meaux made in England, matured for around 6 weeks on the Suffolk Norfolk border producing a deep, rich flavour. Celtic Promise Made in Wales, matured in Surrey, this Gouda-recipe, full flavour cheese is washed in a brine which gives it its special orange rind. Mayfield Swiss This firm, golden cheese from Sussex is sweet and fruity and has oval shaped holes throughout. Kent Blue A young blue cheese with a firm but moist texture. It has gentle smooth flavours on the first bite developing into a long lasting pleasant aftertaste.

Late Night Bites 2026

Board C Ashmore Matured for more than 6 months. this strong, naturally rinded, hard cheese is Cheddar-like and made from Friesian cow’s milk. Baron Brie The only Brie Meaux made in England, matured for around 6 weeks on the Suffolk Norfolk border producing a deep, rich flavour. Celtic Promise Made in Wales, matured in Surrey, this Gouda-recipe, full flavour cheese is washed in a brine which gives it its special orange rind. Mayfield Swiss This firm, golden cheese from Sussex is sweet and fruity and has oval shaped holes throughout. Kent Blue A young blue cheese with a firm but moist texture. It has gentle smooth flavours on the first bite developing into a long lasting pleasant aftertaste. Board D Canterbury Cobbler Aged for around 4 months. this semi-hard cheese from Friesian cow’s milk has a slight sweetness and complimentary tang to it. Lord London This unique bell shaped cheese - between Brie and Camembert – is naturally creamy with a clean, citrus flavour. Stinking Bishop As its name suggests this Gloucestershire-made, full fat cow’s milk soft cheese has a pungent smell. Its rind is brown/pink from being washed in Perry, a pear liqueur. Kelly’s Goat A hard Goat’s cheese made to a cheddar recipe, matured for around 3 months with a fresh taste and slightly peppery finish. Scrumpy Sussex A rindless hard cheese made with raw British Friesian cow’s milk, flavoured with herbs, cider and garlic and matured for 3 months. Board E Sussex Charmer A charming cheddar-like cheese with a creamy taste followed by the zing of parmesan. Somerset Brie Made in Somerset by the Lubborn Creamery this Brie is creamy with a mild, fresh flavour and a soft edible white rind. Burwash Rose This semi-soft cheese, washed in rose water at the traditional cheese dairy in Wadhurst, has a creamy flavour and floral notes. Brighton Blue A semi-soft, mellow blue with a fragrant aroma. The piquant, blue-green veins deepen as the cheese matures and develops its own attractive, edible rind. Tickelmore Goat Goat’s cheese made in the heart of Devon with a moist, crumbly texture and light lemony flavour.

allergens for all boards: D

Napkin Food 2026

Napkin Food

Traditionally cured smoked back bacon butty in a soft bread roll ( Su, G, D )

Cumberland sausage sarnie with caramelised onions ( Su, G, D )

Roast rare sirloin of beef with Yorkshire pudding, horeseradish sauce and wild rocket ( E, G, D, Su )

Homemade Scottish egg ( E, G, Su )

( G, D )

Homemade vegan sausage roll (vg) ( G )

Sussex Charmer cheddar parcels (v) ( D )

Choice of 2 options, plus 1 vegetarian option. 1 piece per person .

£9 + VAT per person

We endeavour to source the very best ingredients from our London based suppliers. Meat arrives from farms across the UK; Yorkshire beef, Suffolk Red Tractor pork and Norfolk poultry with fruit and vegetables sourced from New Covent Garden market on a daily basis ensuring the freshest quality.

Ned’s Rocket Menu 2026 Choice of British Cheese Toasties OR Loaded Fries OR Hot Dogs

Cheese Toasties

Traditional Sussex Charmer (v)( G, D )

Baron Bigod Brie, Moons Green Parma ham and balsamic glazed shallots ( G, D, Su )

Garlic wild mushrooms, Somerset vegan mozarella and parsley salsa verde (vg)( G )

Wiltshire ham, Sussex Charmer cheese and homemade tomato chutney ( G, D, Su )

(Choice of 3 options)

Loaded Fries

With Sussex Charmer cheese sauce (v)( D )

With Wiltshire pancetta, cheese and caramelised onion ( D, Su )

With Corndale Farm chorizo and cheese ( D )

(vegan option available)

Hot Dogs

Corndale jumbo Cumberland sausage in a brioche hot dog roll with caramelised onion ( G, E, D, Sy )

Corndale jumbo Cumberland sausage in a brioche hot dog roll with spicy fruity salsa ( G, E, D, Sy )

Moving Mountains plant-based hot dog in a soft roll (vg)( G )

1 portion per person

£14 + VAT per person

£5.50 + VAT per person when booked with the Classic package

Our Little Menu 2026

Starters Creamy tomato soup with cheese straws (v) ( D, G, E )

Vegetable samosa with mango chutney (v) ( G, Sy, Su )

Vegetable crudités with hummus (vg) ( Se, Su )

Mains Sausage and mash, with broccoli, baked beans and gravy ( D, G, Su )

Grilled chicken fingers with sweetcorn, peas, potato wedges and ketchup ( G )

Salmon fish cake with baked beans, chips and tartare sauce ( F, E )

Penne pasta with tomato sauce and parmesan cheese (v) ( D, G )

Desserts Dulwich Mess ( D, E )

Chocolate brownie and cream ( D, Sy, E )

Vanilla ice cream with fresh berries ( D, E )

£38 + VAT per child (aged 2-10) 1 option per course

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

We endeavour to source the very best ingredients from our London based suppliers. Meat arrives from farms across the UK; Yorkshire beef, Suffolk pork and Norfolk poultry with fruit and vegetables sourced from New Covent Garden market on a daily basis ensuring the freshest quality.

Sharing Boards 2026

To Start

Salami Milano, prosciutto crudo, chorizo, Serrano ham ( G, D, Su ) Sundried tomatoes, baby artichokes, marinated olives, grilled halloumi ( D ) (v)

The Middle

Roast leg of pork with crackling, apple sauce and black pudding ( G, Su ) Roast sirloin of beef with Yorkshire pudding and horseradish sauce ( G, D, E, Mu ) Roast leg of lamb with mint sauce ( Su ) Roast corn-fed chicken with stuffing ( G ) Roasted stuffed pepper with Moroccan spiced couscous (v) All served with roast potatoes, seasonal vegetables, gravy and cauliflower cheese ( G, D )

The End

Roulade with raspberries, cream and red fruit coulis ( G, D, E ) Fruits of the Forest Pavlova ( D, E ) Dark chocolate mousse ( D, Sy ) Lemon tart ( D, G, Su )

Coffee with mints

Alllergen Key: Ce - Celery, Cr - Crustacean, D - Dairy, E - Egg, F - Fish, G - Gluten, L - Lupin, Ms - Mollusc, Mu - Mustard, N - Nuts (ground & tree), Se - Sesame, Sy - Soya, Su - Sulphites

£80 + VAT per person 1 option per course plus vegetarian option (all dietary requirements will be catered for). Minimum numbers of 60, or 80 in the Barry Buildings

Bowl Food Party Menu 2020 Working Lunch Menu 2026

Soup & Sandwich Platter Chef’s vegetable soup of the day A selection of wraps and sandwiches Seasonal fruit bowl Filter coffee & freshly brewed tea £20 + VAT Sandwich & Quiche Platter A selection of wraps and sandwiches A selection of quiches Seasonal fruit bowl Filter coffee & freshly brewed tea £24 + VAT

Sandwich & Cheese Platter A selection of wraps and sandwiches English cheeses with biscuits, grapes and chutney Seasonal fruit bowl Filter coffee & freshly brewed tea £25 + VAT

Minimum of 20 covers

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