Restaurant Head Chef Alfio Laudani has been inspired by the Victorian era, when the Pre-Raphaelites were prominent. This was a key time in the changing tastes of British food during the reign of Queen Victoria.
This period in British food saw a move to meals served by courses, the increased use of spices influenced by Britain’s colonisation of India and a more elaborate style of cooking. Puddings became grander with entertaining jellies often a centrepiece.
Guests can enjoy a 3 course lunch alongside the exhibition and will also be able to enjoy wines to accompany lunch from the restaurants multi award-winning cellar.
Mock Turtle Soup
Brown meat broth, meat raviolini, root vegetables, mushrooms
confit Loch Duart Salmon, cucumber vichyssoise, horseradish potatoes, seaweed crisp, salmon roe.
roast fillet of fish, spinach, lemon mash, curried mussel sauce, sea herbs
Heritage Breed Pork
chr-grilled loin, 48 hour cooked pork belly, apples, miso cabbage, cider sauce
tandoori caulifower, lentil dahl, tomato chutney, black cocnut, cashews
Tipsy Cake 1850
Sponge cake, Victoria plums, toasted almonds, Armagnac glaze
chamomile jelly, candied ginger, apple crisps, honeycomb, apple and ginger sorbet
Please contact the restaurant once you have booked your ticket to confirm your table dining time
Table dining times subject to avaliability.
The above is a sample, please note menu is subject to change
A 12.5% discretionary service charge for all food & beverage is payable in the restaurant.