The Vines

The Vines at Carden

Fine dining
experience

Expect an unforgettable dining experience at Carden Park, with theatrical magic and elegant cuisine that will leave your senses mesmerised.

Executive Chef Graham Tinsley MBE and Head Chef Harri Williams have created a seasonal à la carte menu with the finest locally sourced ingredients, showcasing true culinary craftsmanship.

You will have the opportunity to sample a wide selection of wines to complement the intricately prepared cuisine, as well as a creative mixture of cocktails and after-dinner drinks.

Halibut in champagne sauce
Chateaubriand for two people

Expect

Fine wines,
heavenly food
and an elegant
atmosphere

As a refined fine dining experience, The Vines encourages you to dress for dinner – although jackets and ties are not essential, smart attire is expected. We respectfully ask that no shorts, t-shirts, sportswear or training shoes are to be worn.

Young adults are permitted to dine in The Vines restaurant if they are able to order from the two or three course menu, younger children are unfortunately not permitted.

Please be aware, a £35 per person payment charge will be applied to your card if you do not arrive at your designated time or do not cancel within 72 hours of your booking.

Thank you for understanding.

Fine dining

Menus and
opening times

Opening for dinner service on Thursday, Friday and Saturday evenings, The Vines is open to both guests staying at the hotel and local residents.

Please note, The Vines cannot accommodate groups larger than six.

View our extensive wine list here, our collection is constantly being refreshed and the exact selection may vary on your visit.

Starters

Executive Chef Graham Tinsley MBE and Head Chef Harri Williams have prepared an impeccable array of dishes with locally sourced ingredients, expertly complimented by an elegant atmosphere and extensive wine list. The menus below are sample menus as ingredients may change. Two courses - £60 per person Three courses - £70 per person

Confit sand carrot and sheep’s curd
Pickled carrot, pine nuts, parsley and carrot top sauce (v)

Severn and Wye smoked salmon
With classic garnish, lemon and slices of sourdough

Butter poached lobster
Heritage tomatoes, quinoa cracker and a green tomato sauce

Duck leg ravioli
Peas, broad beans, confit cherry tomatoes, salad burnet and a warm tomato consommé

Whipped chicken liver parfait
Peach chutney, garden herbs, toasted brioche

Main course

Beef fillet
Pomme Sarladaise, peas, broad and runner beans, gem lettuce, salsa Verde and beef jus

Blackened miso cod
Pak choi, turnip dumpling, spring onion, Enoki mushroom and Ponzu dressing

Pan roast turbot
Baby new potatoes, asparagus, toasted hazelnuts and a champagne sauce

Celeriac tortellini
Pea and broad bean fricassee, wild mushroom and a parmesan foam (v)

Chateaubriand for two people to share
Served with triple cooked chips, Portobello mushroom, plum tomato, dressed watercress, béarnaise sauce and jus (gf) + Supplement £10.00 per person extra

Dessert

Vanilla and yoghurt panna cotta
Pistachio sponge, compressed strawberries and strawberry soup

Pear and almond Alaska
Amoretti ice cream and a spiced pear sorbet flamed with Disaronno (v)

Dark chocolate ganache
With a passion fruit and hibiscus sorbet and raspberry jelly

Mango ice parfait
With pineapple salsa, pineapple sponge, rambutan sorbet and marigold

A selection of artisan cheeses from the British Isles
+ Supplement £5.00 extra + As an additional course £17.00 extra

(v) Vegetarian (gf) Gluten Free

Please always inform your server of any allergies before placing your order as not all ingredi ents can be listed and we cannot guarantee the absence of allergens in our dishes.We have a list of all allergens which is available on request. We cannot guarantee that items on our menus do not contain nuts or nut derivatives.All products are subject to availability although every effort is made to ensure otherwise. Fish products may contain bones. Any stated weights are approximate before cooking.

Executive Chef Graham Tinsley MBE and Head Chef Harri Williams have prepared an exceptional 8-course taster menu to take you on a journey of flavours. Each dish is created with the finest locally sourced ingredients. To compliment your menu we have an extensive wine list with pairings for each course. Further vegetarian options are available. The menu below is a sample menu as ingredients may change. Available Thursday, Friday and Saturday. 8-course taster menu - £95 per person. Optional wine flight - £55 per person.

Taster Menu

Chef's snacks
Pea and shallot tartlet, Whipped chicken liver parfait, peach, brioche Miso cod taco

Bread
Malt oat loaf with foraged herb butter

Confit sand carrot and sheep’s curd
Pickled carrot, pine nuts, parsley and carrot top sauce (v)

Butter poached lobster
Heritage tomatoes, quinoa cracker and a green tomato sauce

Welsh lamb loin
Lamb breast fritter, baba ganoush, purple sprouting broccoli, crispy polenta, pickled garlic and lamb jus

Vanilla and yoghurt panna cotta
Pistachio sponge, compressed strawberries and strawberry soup

Dark chocolate ganache
With a passion fruit and hibiscus sorbet and raspberry jelly

Petit fours
Florentine, pate de fruit, coffee fudge

The taster menu is designed to accommodate vegetarian diners however, we are not able to adapt for guests on a vegan diet

(v) Vegetarian (gf) Gluten Free

Please always inform your server of any allergies before placing your order as not all ingredi ents can be listed and we cannot guarantee the absence of allergens in our dishes.We have a list of all allergens which is available on request. We cannot guarantee that items on our menus do not contain nuts or nut derivatives.All products are subject to availability although every effort is made to ensure otherwise. Fish products may contain bones. Any stated weights are approximate before cooking.

Sample Wine List

Explore our extensive sample wine list, with exquisite pairings to your meal sourced from across the globe. The collection is constantly being refreshed and the exact selection may vary on your visit.

(v) Vegetarian (gf) Gluten Free

Please always inform your server of any allergies before placing your order as not all ingredi ents can be listed and we cannot guarantee the absence of allergens in our dishes.We have a list of all allergens which is available on request. We cannot guarantee that items on our menus do not contain nuts or nut derivatives.All products are subject to availability although every effort is made to ensure otherwise. Fish products may contain bones. Any stated weights are approximate before cooking.

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