RHS Wisley Supper Club menus

 

Pigeon breast, bonbon, pistachio and red wine glaze

Purple sprouting broccoli velouté, charred sourdough

 

Crusted saddle of lamb, pommes Anna,
garden peas, thyme and juniper jus

21 ingredient vegan burger,
beetroot salad, crispy leeks, polenta chips, saffron aioli (VG)

~
 

Camellia blossom tea, crumble and cream

~

Magnolia blossom
 

Please note: Our menu is subject to change
V – vegetarian, VG – vegan, NGCI – non-gluten-containing ingredients
 

---

All about roses menu

Friday 17 May

 

To start

Rose harissa chickpea hummus on pistachio cracker (VG, NGCI)

~

Starter

Cured salmon with rose, beetroot and lime, soda bread

Cured heritage beetroot with rose, coriander and lime, soda bread

~

Main course

Saffron, rose and tiger prawn nage with basil and olive tian

Saffron, rose and asparagus nage with basil and olive tian  VG

~
 

Dessert

Apple and rose tart, watermelon and mint sorbet

~
 

To finish

Passion fruit and rose jelly, with rose water gel (VG, NGCI)
 

Please note: Our menu is subject to change
V – vegetarian, VG – vegan, NGCI – non-gluten-containing ingredients
 

---

Summer in the Pinetum
and Howard’s Field menu

Friday 28 June

 

To start

Pine smoked salmon, crème fraiche,
pine fruit pickled fennel, nasturtium dressing

~

Starter

Grilled king oyster mushroom scallop,
wild mushrooms mousse, tuile, mushroom and tapioca cracker, mushroom jus

~

Main course

Braised lamb shank, aromatic rice, aubergine stew, flat bread

Mushroom and pine needle risotto, pine needle oil

~
 

Dessert

Pine nut pie smoked with pine needle, pine nut ice cream

~
 

To finish

Pine nut and pomegranate
 

Please note: Our menu is subject to change
V – vegetarian, VG – vegan, NGCI – non-gluten-containing ingredients
 

---

Explore and eat the
World Food Garden menu

Friday 26 July

To start

Micro leaf and radish bouquet with creamy black garlic (NGCI, VG)

~

Starter

Heritage tomato consommé, tomato powder,
sundried tomato focaccia (V but can be VG, NGCI)
 

~

Main course

Beef rump with chimichurri on a bed of garden salad

Dukka and harissa spiced baby cauliflower, garden salad  (VG, NGCI)

~
 

Dessert

Summer strawberry pie, strawberry shards, strawberry and mint granita

~
 

To finish

Orange sorbet and dehydrated orange
 

Please note: Our menu is subject to change
V – vegetarian, VG – vegan, NGCI – non-gluten-containing ingredients
 

---

Palm trees and Pina Coladas menu

Friday 30 August

To start

Tapioca cracker, coconut yoghurt, crumbled date and walnuts

~

Starter

Dragon fruit salad, rocket, lime and mixed peppercorn

~

Main course

Mussels, coconut, cassava charcoal, mango and chilli

~
 

Dessert

Coconut, chocolate and banana sundae,
coconut ice cream, strawberry pate (V, VG available)

~
 

To finish

Cucumber pearls, micro mint

 

Please note: Our menu is subject to change
V – vegetarian, VG – vegan, NGCI – non-gluten-containing ingredients
 

---

RHS Wisley’s sustainable
autumn harvest menu

Friday 27 September

To start

Stuffed vine leaves, coconut yoghurt tzatziki, rainbow chard and grapes salad

~

Starter

Chicory tart tatin, raisins and apple salad

~

Main course

Guinea fowl supreme, guinea fowl and vine leaves beignet,
pommes Anna, grape jus

~
 

Dessert

Cheesecake with a layer of grape gel, raisin cookie crumble

~
 

To finish

Vanilla, chilli and raisin sorbet
 

Please note: Our menu is subject to change
V – vegetarian, VG – vegan, NGCI – non-gluten-containing ingredients

~

Return to more information on the RHS Wisley Supper Club >