The Orangery Restaurant

(GF*, N, V) 376k/cal

with cauliflower puree, Madeira sauce and parmesan shavings 160k/cal

with a poached egg and Hollandaise sauce (GF, V) 377k/cal

with horseradish cream, toasted rye crumbs, and a dill and chive oil (GF*) 329k/cal

with garlic croutons, pancetta, anchovies and a soft boiled egg (GF*)

served with pak choi, rice noodles, lime, sesame seeds, spring onion and a miso broth (GF)

served with salad, harissa yogurt dressing and pomegranate seeds (GF, N, VE)

with grilled artichokes and a red pepper coulis (GF*, V)

served with olive oil crushed potatoes, leek and pea fricasse and a mint jus (GF) 1240k/cal

served with spring vegetables and a wholegrain mustard sauce 857k/cal

served with triple cooked chips, field mushrooms, tomatoes and garlic and herb butter 1088k/cal

with pickled cucumber salad and a mint yoghurt dressing 927k/cal

served with crushed potatoes and a stemperata sauce 400k/cal

with peas and tartare sauce

served with French dressing (V) 61k/cal

(GF, V) 75k/cal

398k/cal

387k/cal

served with custard and vanilla ice cream (N, V) 916k/cal

served with a black cherry compôte and chocolate sauce (V) 614k/cal

(GF*, N, V) 606k/cal

served with crushed meringue and raspberries (GF, V) 416k/cal

(GF, N, V, VE*) 145k/cal