Father’s Day
June 21st 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Barber’s cheddar custard, caramelised apple, walnut, cheese crisp (V)

Fennel cured sea bass, basil, heritage tomatoes, ajo blanco

Slow cooked lambs neck, spring onion, baba ghanoush

Brown crab parfait, truffle toast, elderflower, sea herbs

MAINS

Potato and nori terrine, sea lettuce, fennel, wild garlic (V)

Pork tenderloin, slow cooked bacon, cherry, miso, glazed carrot

Cod loin, smoked haddock mousse, pine, turnip, mussel sauce

SUNDAY ROASTS

8oz dry-aged sirloin (Supplement – 12)

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

Roast potatoes

Ven House beetroots, sheep curd

Courgette, green olive tapenade

DESSERTS

Cherry Bakewell, marzipan ice cream

Carrot cake, cream cheese mousse, carrot sorbet

Salted chocolate parfait, mint ice cream, cocoa nib

Sea buckthorn curd, vanilla ice cream, torched meringue

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