WELCOME CANAPÉS
- Oscietra caviar
- Mini Choux, Crème Fraîche, Chives
- Tomato tartare
- Avocado in Charcoal Cone
APPETIZERS
- Roasted heirloom carrot
- Aged Balsamic, Parmesan Cheese, Rocket Leaves
- Roasted cauliflower
- Cherry Tomato, Coriander, Curry Dressing
- Potato salad
- Mustard, Spring Onion, Quail Eggs
- Smoked duck
- Chicory, Orange, Walnuts
- Roasted tomato
- Burrata, Baby Basil, Balsamic Pearls
- Scottish Salmon
- Cucumber, Cream Cheese, Dill
- by Chef Daniel Seymour
- Creamy Chickpeas
- Beetroot, Pistachios
- Prosciutto
- Melon, Balsamic Vinegar from Modena
- Classic Caprese Salad
- Extra Virgin Olive Oil, Basil
- Poached Tiger Prawn Cocktail
- Marie Rose Sauce, Paprika
- Avocado Parfait
- Sesame, Almond and Truffle Granola
- Scottish Scallop ceviche
- with Chilli Tomato Salsa
- Devonshire Crab
- Avocado, Quinoa
SALAD BAR
- Greens
- Mixed Leaves, Rocket, Baby Gem, Baby Spinach
- Vegetables & proteins
- Shredded Carrots, Cucumbers, Cherry Tomatoes, Capsicum, Boiled Eggs, Radish
SUSHI & NIGIRI
- Maki roll
- Vegetarian maki
- Spicy tuna roll
- Tuna nigiri
- Cucumber and cream cheese roll
- Salmon nigiri
CHARCUTERIE
Pastrami, Parma Ham, Smoked Turkey, Mortadella, Salami
CURED & SMOKED FISH
- Beetroot and citrus–cured Scottish salmon
- Smoked
- Hampshire Chalk Stream Trout, Mackerel, Haddock
- Condiments
- Cornichons, Selection of Mustards, Marinated Olives, Garlic Baguettes, Onion Pickles
SELECTION OF BRITISH CHEESES
Served with Grissini, Toasted Baguette, Quince Paste, Grapes, Dried Figs, Dried Apricots, Sultanas, Walnuts, Hazelnuts, Almonds, Cheese Crackers and Four Seasons Hampshire Honeycomb
SEAFOOD ON ICE
Poached Cornish Native Lobster, Shetland Black Mussels, Cock Crab, Poached Tiger Prawns, Freshly Shucked Carlingford Oysters
SOUP
- Beef Consommé
- Meatballs, Morel Mushrooms, Carrot
CARVING STATION AND ENTRÉES
- Roasted Cornish prime rib
- Mustard-marinated roasted Cornish leg of lamb
- Lemon herb–baked Hampshire trout
- Roasted whole guinea fowl
- Beetroot & goat cheese Wellington
- Grilled sea bass
- with Lemon Caper Sauce
- Egyptian kofta
- in Tomato Sauce
- by Chef Mokhtar Elkholy
- Truffle-flavoured cauliflower gratin
- Aubergine parmigiana
INDIAN SPECIALTIES BY CHEF JEEVAN SINGH
- Butter chicken
- Dhal Makhani
- Steamed basmati rice
- Vegetable biryani
SIDE DISHES
- Rosemary-marinated oven-roasted baby potatoes
- Cinnamon and orange–flavoured braised red cabbage
- Yorkshire pudding
- Roasted root vegetables
- Garlicky tenderstem broccoli
DESSERT
- Pink Champagne trifle
- Orange and ginger canelés
- White chocolate and cranberry cubes
- Earl grey and yuzu log
- Chocolate and raspberry tart
- Blood orange choux
- Tiramisu tart
- Blueberry cheesecake
- Vanilla macarons
- Red velvet madeleine tower
- Sprinkle cake pop ball
- Winter fruit platter
Please inform your server about any allergies or dietary requirements. A discretionary service charge of 15% will be added to your bill. Prices include VAT.
Cancellation Policy
Outside guests with bookings at Wild Carrot will incur a cancellation fee. In-house guests dining at Wild Carrot are exempt from this fee, except on Sunday Roast, festive days, special occasions and public holidays (including Valentine’s Day, Mother’s Day, Easter holidays, bank holidays, Halloween, Christmas and New Year’s Eve). For these special occasions and public holidays, cancellations must be made at least 72 hours prior to the booking to avoid fees. The standard cancellation period is 24 hours. The cancellation fee for the Sunday Roast is GBP 65 per person. For outside guests, the cancellation fee is GBP 45 per person for lunch and GBP 65 per person for dinner.
Cancellation policy for children ages 5 and over: Please note: in all outlets where a cancellation fee applies, children ages 5 and over will be charged 50% of the fee.