WELCOME CANAPÉS
- Oscietra caviar
- Mini Choux, Crème Fraîche, Chives
- Tomato tartare
- Avocado in Charcoal Cone
APPETIZERS
- Roasted heirloom carrot
- Dill and Garlic Yoghurt, Smoked Paprika Oil
- Grilled pineapple salad
- Avocado, Cherry Tomatoes, Venere Rice, Coriander-Lime Dressing
- Fennel and beans salad
- Grapes, Toasted Hazelnuts
- Roasted tomato
- Burrata, Baby Basil, Balsamic Pearls
- Qunioa Tabouleh
- Apple, Pomegranate, Lemon
- Pumpkin salad
- Sage, Spinach, Toasted Seeds, Goat Cheese
- Poached Tiger Prawn Cocktail
- Marie Rose Sauce, Paprika
- Creamy chickpeas
- Beetroot, Pistachio
- Devonshire Crab
- Baby Cucumber, Sweet Corn, Chives
SALAD BAR
- Greens
- Mixed Leaves, Rocket, Baby Gem, Baby Spinach
- Vegetables and proteins
- Shredded Carrots, Cucumbers, Cherry Tomatoes, Capsicum, Boiled Eggs, Radish
SUSHI and 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 and SMOKED FISH
- Smoked Hampshire Chalk Stream Trout
- Smoked Devonshire mackerel
- Scottish salmon
- Smoked 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 Estate Honeycomb
SEAFOOD ON ICE
Poached Cornish Native Lobster, Shetland Black Mussels, Scottish Poached Scallop, Chilli-Tomato Salsa, Alaskan King Crab Legs, Poached Tiger Prawns, Freshly Shucked Carlingford Oysters
SOUP
- Truffled wild mushroom
- Croutons, Selection of Sourdough Bread Rolls, Butter
CARVING STATION AND ENTRÉES
- Roasted Cornish prime rib
- Mustard-marinated roasted Cornish leg of lamb
- Lemon and herb–baked Hampshire trout
- Roasted whole guinea fowl
- Spinach, sun-dried tomato and goat cheese wellington
- Grilled Loch Duart salmon
- Dill Orange Volute
- Stuffed Cabbage
- with Rice and Herbs
- by Chef Mokhtar Elkholy
- Truffle-flavoured cauliflower gratin
INDIAN SPECIALTIES BY CHEF JEEVAN SINGH
- Butter chicken
- Dhal Makhani
- Steamed basmati rice
- Vegetable biryani
SIDE DISHES
- Triple-cooked potatoes
- Cinnamon and orange–flavoured braised red cabbage
- Yorkshire pudding
- Roasted root vegetables
- Garlicky tenderstem broccoli
DESSERT
- Brownie trifle
- Irish Cream
- Raspberry and Tonka bean Financier
- Figs and Mascarpone Logs
- Dark chocolate and Banana roulade
- Lemon Posset tart
- Blood orange choux
- Tiramisu
- Blueberry cheesecake
- Pistachio Bavarois
- Strawberry-Champagne Macarons
- Carrot Cupcakes
- Doughnut selection
- Winter fruit platter
Please inform your server about any allergies or dietary requirements. A discretionary service charge of 10% 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.