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Reservations
  • Tartar of Longhorn beef, sorrel granita, lime, pickled shallots
  • Devonshire cod, cauliflower, curry and coconut
  • Book your table online

The Tasting Menu

Executive Chef, Robby Jenks, carefully constructs our tasting menus every season, using the highest quality, locally sourced ingredients to create an extra special gastronomic experience.

Our tasting menu is available for lunch between 12pm and 1.30pm, and for dinner between 7pm and 9pm, Tuesday to Saturday. The tasting menu is to be enjoyed by the whole table. 

Oak-smoked Loch Duart salmon, beetroots, walnut, wasabi 

Soy and treacle tuna, avocado, coriander and ginger 

Pan-fried foie gras, grape, hazelnut and pain d'épices

Devonshire cod, cauliflower, curry and coconut    

Venison loin, blackberries, parsnips, cabbage and bacon 

Lime, coconut, pineapple and basil 

Salted caramel, Manjari, Tonka bean and coffee

 

Seven dishes - £89               

Eight dishes (inc. cheese course) - £99  

The Judgement of Paris wine tasting  

May 24th 1976 is when it all started. It is the momentous occasion of the Judgement of Paris that we hope to replicate with this wine package of six French and six Californian wine pairings. To recreate the Judgement of Paris event for you, two of the wines will be served in blackened glasses.

Which will get your vote?

Wine pairings - £95       


The Discovery wine tasting  

Join us for a journey of discovery as we introduce you to seven wines perfectly matched with the menu from grape varietals, wine regions or countries that you may never have even considered.

Wine pairings - £75

 

A 12.5% discretionary service charge is added to your bill. This service charge is shared amongst the team at The Vineyard.

Any of our dishes may contain one or more of the 14 allergens. Please speak to a member of staff for further details or visit here for more information.


Reserve your table online or call us on 01635 528770

 

New World or Old?

Braised octopus, barbequed sweetcorn, seaweed broth

Beef sirloin tartar, sorrel sorbet, raisins and bone marrow crumb

Fillet of halibut, mussels, Wiltshire truffles, chanterelles  

Veal, chervil, beer-roasted onion and plum

Almond crème brûlée, mint and pineapple


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