August 30th 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

Roasted skate wing, pea a la française, crab bisque

Braised short-rib, buttered Ratte potatoes, watercress sauce 

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 cauliflower cheese

SIDES – 6

Ven house beetroot, ewes curd

Roasted cabbage, Café de Paris butter

Crispy Barber’s polenta, egg yolk emulsion

 DESSERTS

Milk chocolate ganache, mint ice cream

Frozen sheeps’ yoghurt, cherry granita, sorrel sorbet

Carrot cake, cream cheese mousse, yoghurt ice cream

Madagascan vanilla ice cream, Ven House honey, strawberry compote

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