August 2nd 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

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

MAIN

Nutbourne tomato tart tatin, green olive, basil

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

Cornish Monkfish, torched cucumber, gooseberry, sourdough crouton, bisque sauce (Supplement – 12)

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 cabbage, miso butter

Ven house beetroots, ewes curd

Barbeque grelot onions, bacon butter

DESSERTS

Cherry Bakewell, marzipan ice cream

Lemon curd, Italian meringue, vanilla ice cream

Frozen sheep yoghurt, cherry granita, sorrel sorbet

Dark chocolate ganache, cocoa nib, mint ice cream

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