Five Course Dinner (Vegan)
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Confit Leek with Maitake Mushrooms
Smoked leek mayonnaise, pangrattato & wild fennel pollen
English Squash Soup
With sage oil
Graffiti Aubergine
Massaman glazed, caramelized shallots, olive oil mash & gremolata
Madagascan Vanilla Rice Pudding
With poached Kent damsons and rose petal syrup
Plant Based Cheese Board
Chutney, crackers, warm fruit bread
Petit Fours
Coffee by HR Higgins, selection of tea by Newby London