For the Mechlin and Reticella menus please choose from the below for vegan and vegetarian guests. Dishes for guests who have special dietary requirements are also available.


(For vegetarian starters please select from your chosen menu)

Sticky sesame cauliflower, pickled carrot, spring onion

Roasted artichoke, red onion and tofu filo with rocket salad

Rye bread crostini with pickled beetroot, Somerset apple, walnuts and parsnip crisps

Sweetcorn fritter, baby leaf salad, mango and coriander salsa

Asparagus, broad bean and spinach risotto with crispy onions and a pine nut and lemon salsa

Toasted focaccia with Mediterranean vegetables and basil oil

Walnut and cep arancini, spiced butternut purée, romaine lettuce and lemon olive oil


Sweet potato, fig and cashew bake with crispy kale and an olive dressing

Chickpea and red quinoa fritter with white bean cassoulet, mustard dressing

Sweet potato gnocchi with pine nuts, sun blushed tomato pesto and capers

Carrot and courgette linguine, roasted tomatoes, chilli oil

Butternut squash croquette, spiced fennel and Puy lentils

Beetroot and shallot tarte tatin, crispy kale and apple balsamic


Puff pastry tart stuffed with mozzarella, sun blushed tomatoes, basil pesto and rocket salad

Beetroot and goats’ cheese quiche, baby leaf salad, sunflower seeds, balsamic glaze

Celeriac, parsnip and truffle pithivier, roasted carrot, garlic mash, cep sauce

Roasted butternut squash risotto with parsnip crisps, almonds and lemon oil

Spinach and ricotta ravioli with toasted pine nuts and cherry tomato sauce


Almond and banana parfait, toasted banana bread

Vanilla rice pudding, red cherry compote, almond brittle

Cinnamon poached pear, hazelnut and pecan crumble, coconut caramel and vanilla ice cream

Dark chocolate brownie, mixed berry compote, raspberry sorbet

Lemon and blackberry panna cotta with date and pecan bites

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