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Dining Club - Vegetarian week supper

16 May 2019, 7-10pm

McCrimmon & Reid's delicious menu is inspired by Vegetarian week and gives Alan and the team a chance to celebrate the early summer plants available to us in Hampshire.


Our relaxed and unique surroundings gives diners the opportunity to congregate around our large table that seats 10-12 for shared conversations or if your preference is to come along with a couple of friends you can be seated on your own table of 4-5 (please specify your requests upon receipt of your booking confirmation).




Canapés: asparagus & aioli with crispy onions; Sticky beets; herb croquettes; chargrilled aubergine satay


On the tables we provide homemade breads, butter and Yarty vinegars with rapeseed oil.



Steamed courgette flower with lemon balm and sorrel


Textures of new season potato with summer truffle


Wild mushroom scotch egg with aubergine compote, garden herbs and radishes


Goats cheese cheesecake with hazelnut and brandy


Coffee and petit fours 



£45 per person


Bring a bottle along with you to share on the table


Dietary: Please let us know of any dietary requirements that need to be accommodated as early as possible



7.00pm guest arrival and canapes

7.30pm guests congregate for initial presentation of menu

7.45pm first course served

10.00pm arrange carriages for home



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