Bowl Food Menu
Cold
- Beetroot terrine, feta mousse, candied walnut (V, GF)
- Smoked ham hock, mustard mayonnaise, pickled fennel (GF, DF)
- Home cured salmon tartar, gin and cucumber caviar, pumpernickel croutons, sour cream
- Tomato and mixed Mediterranean vegetables, burrata, sherry vinegar caramel (V, GF)
- Roasted tamarind butternut squash, coronation style chickpea hummus, date purée (VG, GF)
- Smoked salmon pressing, citrus gel, marinated cucumber ribbons (GF)
- Local vegetable salad, pepper relish, lemon dressing (VG, GF)
Hot
- Torched seabass, cauliflower purée, almond and caper herb salsa (GF)
- 24 hour braised beef, smoked mash, pancetta and shallot jus (GF)
- Confit pork belly, tomato and chorizo pepper sauce, butter beans (GF, DF)
- Cajun spiced pressed chicken thigh, sweet potato fondant, piri piri mayonnaise (GF)
- Slow braised lamb shoulder, courgette and basil purée, Rosemary scented mash (GF)
- Mixed vegetable pearl barley risotto, chervil cream, pickled baby shards (VG)
- Gochujang spiced aubergine, yuzu tofu espuma (V) (vga)
- Roasted pepper and herb arancini, sesame and tahini hummus (V)
- Crispy fried chicken, sriracha glaze, pineapple and spring onion salsa
Desserts
- Chocolate torte, Oreo, orange curd (V)
- Caramelised white chocolate mousse, muscovado gel, granny smith apple (GF)
- Cardamom butter cake, poached apricot, mango sorbet, coconut brittle (V)
- Classic tiramisu, vanilla cream (V)
- Stem ginger and lemongrass brulée, coconut praline (V, GF)
- Dark chocolate mousse, raspberry jelly (VG, GF)
- Gingerbread pudding, spiced sticky sauce (VG, GF)
GF - Gluten Free
DF - Dairy Free
V - Vegetarian
VG - Vegan
Bowl Food Menu