September 13th 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Cured bass, ajo blanco, preserved tomato

Brown crab parfait, elderflower, lovash crackers

Slow cooked lambs neck, spring onion, baba ghanoush

Ven House beetroots, Michael’s Mount, basil, strawberry (V)

MAINS

Skate, pea a la française, crab bisque

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

Mushroom tortellini, barbecued maitake, purple sprouting, morel sauce (V)

SUNDAY ROASTS

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 cheesy leeks

SIDES – 6

Ratte potatoes, Marmite butter

Roasted cabbage, Café de Paris butter

Crispy Barber’s polenta, leek emulsion

 DESSERTS

Panna cotta, apricot sorbet, ven house honey

Vanilla ice cream, strawberry compote, honeycomb

Frozen sheeps’ yoghurt, cherry granita, sorrel sorbet

Salted chocolate parfait, pistachio ice cream, cocoa nib

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