A new dedicated bridge into RHS Wisley is now open. If travelling by car, visitors who would normally access the garden from the A3 will now use Ockham Park roundabout and follow new signage onto the bridge and over the A3 to the existing RHS Wisley entrance. Find out more

RHS Wisley Supper Club menus

Enjoy our seasonally themed menus, specially crafted to complement your exclusive Supper Club evening and tour of RHS Garden Wisley

Cherry blossom at RHS Wisley menu

Friday 5 April

To start

Soy marinated tuna, caviar, sesame and spring greens roll

Shiso and lemon roll (VG, NGCI)


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Starter

Pressed eel sushi, ginger and wasabi (NGCI)

Pressed smoked aubergine, ginger, soy and wasabi (VG, NGCI)
 

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Main course

Wagyu beef tataki, ponzu, daikon and spring onions (NGCI)

Tofu and teriyaki pak choi, pickled ginger

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Dessert

Cherry tree blossom
chocolate, cotton candy and cherries

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To finish

Raindrop
cheesecake with popping candy crumble
 

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

Spring at RHS Wisley menu

Friday 26 April

 

To start

Spiced RHS nettles leaves, pomegranate and chickpea croutons (VG, NGCI)

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Starter

Pigeon breast, bonbon, pistachio and red wine glaze

Purple sprouting broccoli velouté, charred sourdough
 

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Main course

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)

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Dessert

Camellia blossom tea, crumble and cream

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To finish

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)

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Starter

Cured salmon with rose, beetroot and lime, soda bread

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


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Main course

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

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

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Dessert

Apple and rose tart, watermelon and mint sorbet

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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

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Starter

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


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Main course

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

Mushroom and pine needle risotto, pine needle oil

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Dessert

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

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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)


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Starter

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

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Main course

Beef rump with chimichurri on a bed of garden salad

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

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Dessert

Summer strawberry pie, strawberry shards, strawberry and mint granita

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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


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Starter

Dragon fruit salad, rocket, lime and mixed peppercorn

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Main course

Mussels, coconut, cassava charcoal, mango and chilli

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Dessert

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

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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


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Starter

Chicory tart tatin, raisins and apple salad

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Main course

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

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Dessert

Cheesecake with a layer of grape gel, raisin cookie crumble

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To finish

Vanilla, chilli and raisin sorbet
 

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

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Return to more information on the RHS Wisley Supper Club >

We are happy to accommodate dietary requirements and intolerances and kindly advise you to notify us of these at least 48 hours before your visit.

Please note: All products are prepared in an environment where nuts and gluten are present and may contain traces.

Please be aware: We have a 15-minute grace period for all reservations. Please contact us if you are running later than 15 minutes after your booked time.

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The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.