—Food—
— 5 Course —
£70 per person
£70 per person
Mint and Lemon Risotto with Feta Cheese, Olives and Cucumber (M)
********
Cured Loch Duart Salmon with Vanilla Pickled Fennel (F)
********
Confit of Brill with Savoy Cabbage (M)
or
Rump of Lamb, White Beans with Grain Mustard and Madeira Jus (M)
********
£5.00 supplement
Cheese (M)
£5.00 supplement
£10.00
Sandeman, Fine Ruby Port
Aromas of ripe plums and strawberries, with a rich full body accompanied by soft vibrant tannins (19.5%)
£10.00
*******
Lemon Drop Martini
********
Strawberries with Yogurt Crémeux (M)
********
£5.00
Coffee
£5.00
£65.00 per person.
Selection of 4 wines by the glass to accompany this menu available,
(3 at 80ml, port and dessert wine also at 80ml)
£65.00 per person.
— Vegetarian 5 Course —
£70 per person
£70 per person
Mint and Lemon Risotto with Feta Cheese, Olives and Cucumber (M)
********
Beetroot with Goats Curd (M)
********
Buttered Cabbage with Lentils (M)
or
Provençal Vegetables (M)
********
£5.00 supplement
Cheese (M)
£5.00 supplement
£10.00
Sandeman, Fine Ruby Port
Aromas of ripe plums and strawberries, with a rich full body accompanied by soft vibrant tannins (19.5%)
£10.00
********
Lemon Drop Martini
********
Strawberries with Yogurt Crémeux (M)
********
£5.00
Coffee
£5.00
£65.00 per person.
Selection of 4 wines by the glass to accompany this menu available,
(3 at 80ml, port and dessert wine also at 80ml)
£65.00 per person.
— Vanilla Tahitensis —
7 Course Menu
£85 per person
£85 per person
Mint and Lemon Risotto with Feta Cheese, Olives and Cucumber (M)
********
Seared Scallops with Romesco Sauce (BV)
********
Creedy Craver Duck Breast Beetroot with Goats Curd (M)
********
Poached Brill with Celeriac Saffron and Capers (F)
or
Fillet of Beef with Celeriac Purée (M)
********
Cheese (M)
*******
Lemon Drop Martini
********
Vanilla Panna Cotta with Salted Chocolate Crémeux Infused with Epice Spice and Olive Oil (M / G)
********
£5.00
Coffee
£5.00
£75.00 per person
Selection of 6 wines by the glass to accompany this menu available,
(4 at 80ml, port and dessert wine also at 80ml)
£75.00 per person
— Vegetarian Vanilla Tahitensis —
7 Course Menu
£85 per person
£85 per person
Mint and Lemon Risotto with Feta Cheese, Olives and Cucumber (M)
********
Heritage Tomato Salad (M)
********
Beetroot with Goats Curd (M)
********
Provençal Vegetables (M)
or
Fondant Potato with Celeriac Puree (M)
********
Cheese (M)
*******
Lemon Drop Martini
********
Vanilla Panna Cotta, Salted Chocolate Crémeux Infused with Epice Spice and Olive Oil (M / G)
********
£5.00
Coffee
£5.00
£75.00 per person
Selection of 6 wines by the glass to accompany this menu available,
(4 at 80ml, port and dessert wine also at 80ml)
£75.00 per person
9 Course Surprise Tasting Menu
£100 per person
£100 per person
Our 9 course 'surprise' menu features a selection of dishes from across the menus, along with a few Vanilla Pod classics woven throughout. Chosen by the chef, this menu provides an eclectic dining experience that highlights seasonal ingredients and the restaurant's signature style.
Please make our staff aware of any dietary preferences and allergies and we will be more than happy to accommodate.
£100.00 per person
Selection of 8 wines by the glass to accompany this menu available,
(6 at 80ml, port and dessert wine at 80ml)
£100.00 per person
2 Courses £50.00 per person / 3 Courses £60.00 per person, minimum cover charge per person £50.00
Starter
Mint and Lemon Risotto with Feta Cheese, Olives and Cucumber (M)
Goat Curd with Heritage Tomato Salad (Vegetarian)
Chalk Stream Trout with Vanilla Pickled Fennel (F)
Seared Scallops with Romesco Sauce (BV)
Wood Pigeon with Moroccan Beetroot
Main Course
Poached Brill with Celeriac Saffron and Capers (F)
Confit of Loch Duart Salmon Savoy Cabbage (M)
Beef Fillet with Celeriac Purée (M)
Rump of Lamb, White Beans with Grain Mustard and Madeira Jus (M)
Creedy Carver Duck in Miso and Brown Sugar, Lentils and Tonka Bean Jus (M)
Dessert
£9.50 Glass (75ml)
Strawberry Pavlova (M)
845. Semillon Straw wine Vergelegen (37.5cl), 2015
£9.50 Glass (75ml)
£10.50 Glass (75ml)
Vanilla Panna Cotta with Mixed Berries (M / TN)
846. Three Choirs Vineyards, Late Harvest,
£10.50 Glass (75ml)
£14.00 Glass (75ml)
Chocolate Mousse (G / M)
853. Dobogó, `Mylitta` Tokaji Noble Late Harvest, 2018
£14.00 Glass (75ml)
£9.00 Glass (75ml)
Carrot Cake (TN / M / G)
842. California, 'Essensia' Orange Muscat, Quady (37.5cl), 2017
£9.00 Glass (75ml)
As a dessert, £7.50 supplement
Cheese Board (TN / M / G)
As a dessert, £7.50 supplement
As an extra course, £12.50
£10.00
Barão De Vilar
The Barão de Vilar Ruby Port is a blend of selected young ports matured in large oak vats "tonels" keeping a young, fruity character that makes it a perfect companion to cheese and dessert (20%)
£10.00
£5.00
Coffee
£5.00
BM: Bivalve Molluscs / C: Celery / CN: Coco Nut / Cr: Crustaceans / E: Eggs / F: Fish / G: Cereals containing Gluten / L: Lupin / M: Milk / Mo: Molluscs / Mu: Mustard / P: Peanuts / S: Sesame / So: Soy Bean / Su: Sulfur Dioxide / TN: Tree Nuts
2 Courses £50.00 per person / 3 Courses £60.00 per person, minimum cover charge per person £50.00
Starter
Mint and Lemon Risotto with Feta Cheese, Olives and Cucumber (M)
Heritage Tomato Salad (M)
Beetroot with Goats Curd (M)
Main Course
Buttered Cabbage with Lentils (M)
Provençal Vegetables (M)
Fondant Potato with Celeriac Puree (M)
Dessert
£9.50 Glass (75ml)
Strawberry Pavlova (M)
845. Semillon Straw wine Vergelegen (37.5cl), 2015
£9.50 Glass (75ml)
£10.50 Glass (75ml)
Vanilla Panna Cotta with Mixed Berries (M)
846. Three Choirs Vineyards, Late Harvest,
£10.50 Glass (75ml)
Chocolate Mousse (G / M)
842. California, 'Essensia' Orange Muscat, Quady (37.5cl), 2017
BM: Bivalve Molluscs / C: Celery / CN: Coco Nut / Cr: Crustaceans / E: Eggs / F: Fish / G: Cereals containing Gluten / L: Lupin / M: Milk / Mo: Molluscs / Mu: Mustard / P: Peanuts / S: Sesame / So: Soy Bean / Su: Sulfur Dioxide / TN: Tree Nuts
2 Courses £25.00 per person / 3 Courses £30.00 per person, minimum cover charge per person £25.00
Starter
£10.50 125ml
/
£14.00 175ml
Chickpea and Tomato Soup (M)
407. Ghost in the Machine, Chenin Blanc, 2023
£10.50 125ml
/
£14.00 175ml
Or
£10.50 125ml
/
£15.00 175ml
Goat Curd and Moroccan Beetroot (M)
126. Guilopees Sancerre Rose Cuvee Henri du Veroy, NV
£10.50 125ml
/
£15.00 175ml
Or
£9.50 125ml
/
£12.50 175ml
Herb Risotto infused with Truffle (M)
321. Gauchezco Estate Torrontes, 2019
£9.50 125ml
/
£12.50 175ml
Main Course
£11.00 125ml
/
£16.50 175ml
Beef Fillet with Grain Mustard Cream Sauce (M / Mu)
508. Pierre Amadieu Domaine Grand Romane Gigondas, 2021
£11.00 125ml
/
£16.50 175ml
Or
£19.00 125ml
/
£27.50 175ml
Loch Duart Salmon and Romesco Sauce (F / G / M)
157. Savennières, Les Equilibre, Domaine Loïc Mahé, 2010
£19.00 125ml
/
£27.50 175ml
Or
£10.50 125ml
/
£14.00 175ml
Lentils with Provençal Vegetables (M / G) (Vegetarian / Vegan)
407. Ghost in the Machine, Chenin Blanc, 2023
£10.50 125ml
/
£14.00 175ml
Dessert
£9.00 Glass (75ml)
Carrot Cake with Cream Cheese Ice Cream (G / M / TN)
843. California, 'Essensia', Orange Muscat, Quady (37.5cl), 2017
£9.00 Glass (75ml)
Or
£10.50 Glass (75ml)
Coffee Panna Cotta with Chocolate (M)
846. Three Choirs Vineyards, Late Harvest,
£10.50 Glass (75ml)
Or
As a dessert, £7.50 supplement
Selection of Cheeses
As a dessert, £7.50 supplement
As an extra course, £12.50
£10.00
Barão De Vilar
The Barão de Vilar Ruby Port is a blend of selected young ports matured in large oak vats "tonels" keeping a young, fruity character that makes it a perfect companion to cheese and dessert (20%)
£10.00
£5.00
Coffee
£5.00
BM: Bivalve Molluscs / C: Celery / CN: Coco Nut / Cr: Crustaceans / E: Eggs / F: Fish / G: Cereals containing Gluten / L: Lupin / M: Milk / Mo: Molluscs / Mu: Mustard / P: Peanuts / S: Sesame / So: Soy Bean / Su: Sulfur Dioxide / TN: Tree Nuts
Allergens
BM: Bivalve Molluscs / C: Celery / CN: Coco Nut / Cr: Crustaceans / E: Eggs / F: Fish / G: Cereals containing Gluten / L: Lupin / M: Milk / Mo: Molluscs / Mu: Mustard / P: Peanuts / S: Sesame / So: Soy Bean / Su: Sulfur Dioxide / TN: Tree Nuts
While we take the utmost care to ensure that no cross contamination happens with our food, there may be some trace amounts present. Please tell our staff if you have any dietary requirements.
Set Lunch
Tuesday-Saturday
À La Carte
Lunch: Tuesday-Saturday
Dinner: Tuesday-Thursday
Tasting Menus
Lunch: Tuesday-Saturday
Dinner: Tuesday-Saturday