August 16th 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

Nutbourne tomato tart tatin, green olive, basil (V)

Roasted skate wing, pea a la française, crab bisque

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

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

Hispi, cafe de paris butter

Ven house beetroot, ewes curd

Crispy barber’s polenta, egg yolk emulsion

 DESSERTS

Cherry Bakewell, caramelised milk ice cream

Dark chocolate parfait, cocoa nib, mint ice cream

Frozen sheeps’ yoghurt, cherry granita, sorrel sorbet

 Vanilla panna cotta, Ven House honey, apricot sorbet

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