The Restaurant's A La Carte menu offers you the flexibility of having one, two or three courses. It is available at either lunch or dinner from Monday to Saturday.
Our sample menu below has been specifically designed by Head Chef Ben Williams to ensure we use seasonal, locally produced ingredients wherever possible, carefully crafted into an amazing dining experience.
Ham Hock Terrine
Accompanied by pickled vegetables, an English mustard dressing and mixed salad
Chardonnay Braised Rabbit Strozzapreti
Parsley, and slow cooked shallot crumb
Salad of Beetroots
Smoked goat’s curd, toasted grains and citrus dressing. (V)
Flame Grilled Fillet of Mackerel
Poached oysters, cucumber, dill and buttermilk.
Tartar of Beef
With an English mustard dressing, smoked celeriac and capers and a charcoal sauce.
Risotto of Jerusalem Artichokes
With mushrooms, confit garlic and parmesan. (V)
Pan Fried Halibut
Served with griddled gem lettuce, wild garlic, pancetta and new potatoes
Slow Cooked Belly of Pork
With salt baked turnip, heritage carrots, creamed potato and crispy crackling
Roasted Loin of Lamb
Accompanied by a glazed shoulder, sarladaise potato, pea puree, braised button onions and broad beans
Fillet of Beef
Served on a bed of creamed cabbage, with cauliflower, oxtail croustillant and bordelaise sauce
Rhubarb Crumble Soufflé
With clotted cream ice cream
Milk Chocolate and Earl Grey Mousse
Served with toasted coco nibs and a bitter chocolate sorbet
Glazed Passion Fruit Tart
A fresh lime ice cream and tropical fruits
Roasted Pear with Burnt Butter Sponge
Accompanied by a vanilla and salted caramel ice cream
A British Cheeseboard
Served with biscuits and pickles
If you have any questions regarding The Yarrow’s ingredients, or if you have a food allergy or intolerance, please ask your waiter’s advice before ordering.