Trealy Farm Antipasti

A selection of premium Trealy Farm cured meats, artisan cheeses, and marinated olives, served with freshly baked bread

Chargrilled Mediterranean-style vegetables with vegan cheese and marinated olives, served with freshly baked bread.

Start

Rabbit & Ricotta Ravioli

Handcrafted ravioli filled with tender rabbit and creamy ricotta, served with vibrant broad beans, sweet peas, a velvety roasted butternut purée, and finished with a rich burnt butter sauce.

Wild Mushroom & Chestnut Pâté

A rich and earthy blend of wild mushrooms and chestnuts, complemented by a smoky burnt leek purée and a sweet, tangy caramelised banana shallot relish. (vg)

Main

Cured Monmouthshire Pork Belly

Succulent, slow-cured pork belly served with a buttery fondant potato, roasted rainbow carrots, silky apple purée, and a rich red wine jus, finished with a delicate celeriac chutney for a perfect balance of flavour.

Spring Bean & Wye Valley Asparagus Cassoulet

A hearty blend of butterbeans, broad beans, and tender Wye Valley asparagus in a rich, aromatic cassoulet, complemented by velvety artichoke purée and finished with crispy wild nettles for a touch of texture and earthiness (vg)

Dessert

Vanilla Crème Brûlée

Silky smooth vanilla-infused crème brûlée served with a Herefordshire strawberry purée and a delicate lavender crumb for a fragrant, floral finish.