Plated Menu

Dish ID	Dish Title	Course	Almonds	Barley	Brazilnuts	Cashews	Celery	Eggs	Fish	Gluten	Hazelnuts	Macadamia	Milk	Molluscs	Mustard	Oats	Peanuts	Pecan	Pistachio	Rye	Sesame	Soya	Sulphur Dioxide	Tree Nuts	Walnuts	Wheat
#511534	Lemon Posset	Plated - Desserts	0	2	0	0	0	0	0	1	0	0	1	0	0	2	0	0	0	2	0	0	0	0	0	1
#530559	Baklava & Honey Ice Cream	Plated - Desserts	2	0	2	2	0	1	0	1	2	2	1	0	0	0	2	2	1	0	0	0	0	1	1	1
#531340	Rich Chocolate Brownie with macerated balsamic strawberries	Plated - Desserts	1	2	2	2	0	1	0	2	2	2	1	0	0	2	2	2	2	2	2	2	1	1	2	2
#531343	The Eton Tidy – Strawberries, burned meringue, shortbread and cream	Plated - Desserts	0	2	0	0	0	1	0	1	0	0	1	0	0	2	0	0	0	2	0	0	0	0	0	1
#541945	Cheese Plate	Plated - Desserts	2	0	2	2	1	2	0	1	2	0	1	0	2	0	2	2	2	1	2	0	1	2	2	1
#541751	Rhubarb & Apple Crumble	Plated - Desserts	0	2	0	0	0	0	0	1	0	0	1	0	0	1	0	0	0	2	0	0	0	0	0	1
#544108	Chocolate Mousse Cup	Plated - Desserts	2	0	2	2	0	0	0	0	2	2	2	0	0	0	2	2	1	0	0	1	0	1	2	0
#544060	Confit Duck Salad with Honey & Miso Dressing	Plated - Mains	0	0	0	0	2	0	0	0	0	0	0	0	2	0	0	0	0	0	1	1	1	0	0	0
#544123	Rosemary & Thyme Marinated Chicken breast served on Butter bean puree and charred asparagus	Plated - Mains	0	0	0	0	0	0	0	0	0	0	1	0	0	0	0	0	0	0	0	0	0	0	0	0
#544086	Sweet Pea & Mint Risotto & Tender Stem Broccoli VG	Plated - Mains	0	0	0	0	1	0	0	0	0	0	0	0	2	0	0	0	0	0	0	0	1	0	0	0
#530816	Rioja lamb rump, Anise and apricot puree, rosemary fondant	Plated - Mains	0	0	0	0	2	0	0	0	0	0	0	0	2	0	0	0	0	0	0	0	1	0	0	0
#531124	Seared sea bream, poached and grilled fennel, sauce vierge.	Plated - Mains	0	0	0	0	0	0	1	0	0	0	1	0	0	0	0	0	0	0	0	0	0	0	0	0
#540990	Caramelised Onion Tart with Rocket Salad & Toasted Walnut	Plated - Mains	2	2	2	2	0	1	0	1	2	2	1	0	2	2	2	2	2	2	2	2	1	1	1	1
#541027	Seared Fillet of Beef , Braised Beef Shin Sausage, Creamed Garlic Potatoes, Seasonal Vegetables & Roasted Shallot	Plated - Mains	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	1	0	0	0
#541052	Pan seared seabass, Creamed Leeks, Pancetta & Mussels	Plated - Mains	0	0	0	0	0	0	1	0	0	0	1	1	0	0	0	0	0	0	0	0	1	0	0	0
#543734	Soused Sardine & Endive Salad	Plated - Starters	2	2	2	2	1	0	1	2	2	2	0	0	0	2	2	2	2	2	2	2	1	2	2	2
#542820	Spinach, Pea & Mint Soup	Plated - Starters	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
#544841	Pulled Oyster Scotch egg & Mustard Salad	Plated - Starters	2	1	2	2	2	1	0	1	2	2	0	0	1	2	2	2	2	2	2	2	2	2	2	1
#530560	Creamed Goats cheese mousse Glazed figs and Wild garlic pesto	Plated - Starters	0	0	0	0	2	0	0	2	0	0	1	0	2	0	0	0	0	0	0	0	1	0	0	0
#530633	Carpaccio of beef, watercress puree, crispy capers and shallots	Plated - Starters	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	1	0	0	0
#531316	Beetroot, balsamic and roasted red onion tart tatin, olive and pistachio powder	Plated - Starters	2	0	2	2	0	0	0	1	2	2	0	0	0	0	2	2	1	0	0	0	1	1	2	1
#540970	Parma Ham Salad with Crispy Egg & Pesto	Plated - Starters	0	0	0	0	0	0	0	0	0	0	1	0	0	0	0	0	0	0	0	0	0	0	0	0
#540980	Celeriac & Truffle Soup	Plated - Starters	0	0	0	0	1	0	0	0	0	0	0	0	2	0	0	0	0	0	0	0	0	0	0	0

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.

Plated Menu

Lemon Posset

Baklava & Honey Ice Cream

Rich Chocolate Brownie with macerated balsamic strawberries

The Eton Tidy – Strawberries, burned meringue, shortbread and cream

Cheese Plate

Rhubarb & Apple Crumble

Chocolate Mousse Cup

Confit Duck Salad with Honey & Miso Dressing

Rosemary & Thyme Marinated Chicken breast served on Butter bean puree and charred asparagus

Sweet Pea & Mint Risotto & Tender Stem Broccoli VG

Rioja lamb rump, Anise and apricot puree, rosemary fondant

Seared sea bream, poached and grilled fennel, sauce vierge.

Caramelised Onion Tart with Rocket Salad & Toasted Walnut

Seared Fillet of Beef , Braised Beef Shin Sausage, Creamed Garlic Potatoes, Seasonal Vegetables & Roasted Shallot

Pan seared seabass, Creamed Leeks, Pancetta & Mussels

Soused Sardine & Endive Salad

Spinach, Pea & Mint Soup

Pulled Oyster Scotch egg & Mustard Salad

Creamed Goats cheese mousse Glazed figs and Wild garlic pesto

Carpaccio of beef, watercress puree, crispy capers and shallots

Beetroot, balsamic and roasted red onion tart tatin, olive and pistachio powder

Parma Ham Salad with Crispy Egg & Pesto

Celeriac & Truffle Soup

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