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
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