Ranelagh Restaurant menus

Lunch is served with half a bottle of wine per person, or soft drink alternatives, and water.

Snacks

• Nutbourne tomato tartlet, whipped soy and seaweed cream, black olive jam (VE)
• Lovage, spring pea and lemon cornette (VE)

• Cured sea trout, heirloom beetroot, nasturtium salad, horseradish and lemon balm Stracciatella, black garlic and salt-cured olive puree, fermented basil pesto, dressed spring vegetable and herb salad (V)
• Westcombe cheddar posset, charred seasonal brassica salad, spring onion dressing and pickled black radish (V)
• Norfolk tomato salad, whipped cremmata, agretti, elderflower and Ice Cyder dressing (VE)

Main Course

• Roasted rump of Norfolk lamb, braised shoulder, wild garlic and Jersey royal cannelloni
• Buckwheat and maple glazed Fosse Meadows chicken, cultured butter confit potato, torched asparagus, sweetcorn and bacon
• Fillet of Cornish hake, warm mussel tartare sauce, crushed broad bean and lemon potatoes, wild garlic oil
• Jersey royal and spring pea cannelloni, chamomile crumb, new season
• Hampshire asparagus, smoked courgette puree and crispy onions (VE)

Dessert

• Orange Blossom And Cherry Tart – Orange blossom custard with cherry jam and cherry mousse
• Peach Blush – Lemon verbena, white chocolate mousse, rosemary and peach compote,
• caramelised white chocolate crumble
• Lady Emma’s Secret – Geranium ganache, lychee with rose, sable Breton
• The Chelsea Flower Dome – Elderflower and lemon mousse with lemon sponge, rhubarb and rose compote

Savoury

• Lobster and tarragon roll, citrus compote
• Secret Smokehouse River Test trout, crispy bagel chip, confit lemon jam and pickled cucumber
• Cucumber and cream cheese on white overnight loaf
• Pulled pork and cider apple sausage roll

• The Chelsea Rose – Geranium ganache, lychee with rose, sable Breton
• Chelsea Petal Pot – Chocolate pot, peach compote, elderflower and lemon curd, crumbled chocolate “soil” and clotted cream ganache
• Strawberry & Hibiscus Éclair – Choux pastry filled with hibiscus pastry cream, strawberry and petal glaze
• Scones, Clotted Cream & Jam