The Vines

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The Vines at Carden

Fine dining
experience

Expect an unforgettable dining experience at our 2 AA Rosette Awarded restaurant, 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.

Learn more about private hire of The Vines Restaurant here.

Special Event – Join us for an incredible tasting evening on Friday 26th January, learn more here.

Vines Food
Vines Food

Expect

Fine wines,
heavenly food
and an elegant
atmosphere

For your extraordinary fine dining experience at The Vines, 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, Saturday and Sunday evenings, The Vines is open to both guests staying at the hotel and local residents.

We cater to a wide range of dietary requirements, including religious observances. There are, for example, some Halal meat options available.

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 - £75 per person

Scallop and Miso
Roast carrot, golden raisin, ponzu dressing
Guinea Fowl Galantine
Hazelnuts, celery, confit onion, truffle dressing
Butternut Squash Raviolo
Ruthin hens egg, butternut squash, sage, brown butter sauce
Whipped Chicken Liver Parfait
Savoury sable biscuit, blackberries, wood sorrel, pistachio
Severn and Wye Smoked Salmon
With classic garnish, lemon and slices of sourdough

Main course

Pan Fried Halibut
Crab agnolotti, celeriac, preserved elderflower, shellfish sauce
Pine Roasted Venison Loin
Swede and venison pressing, kale, watercress emulsion, pickled shallot jus
Roast Chicken Breast
Pommes dauphine, wild mushroom, artichoke, chicory and truffle jus
Tandoori Roast Monkfish
Bombay potatoes, onion and carrot bhaji, charred cucumber, tomato pickle, coconut cream
Roast Celeriac Tart
Wild mushrooms, kale, tenderstem, watercress and hazelnuts (v)
The Vines Beef Wellington for two people to share
With pommes purée, panaché of summer vegetables, Bordelaise sauce + Supplement £10.00 per person extra

Dessert

Millionaires Shortbread
Chocolate ganache, treacle cremeux, olive oil shortbread, milk ice cream
Baked Alaska
Elderberry and pear sorbet, lemon verbena sorbet, viola flower confetti, flamed with Chambord (v)
Spice Rum Savarin
Fig marble, plum, mascarpone ice cream
Vanilla Iced Parfait
Brown butter crumble, blackberries, apple sorbet, hazelnuts
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 the menu, our sommelier team have curated a wine flight to perfectly harmoinse and highlight the seasonal produce. Vegetarian and pescatarian options are available. The menu below is a sample menu as ingredients may change. Available Thursday, Friday, Saturday and Sunday. 8-course taster menu - £95 per person. Optional wine flight - £85 per person or £120 per person for the prestige wine flight.

Taster Menu

Chef's snacks
Tandoori lamb fritter, coriander. Cured trout tartlet, preserved elderflower. Montgomery cheddar gougére
Bread
Freshly baked bread with Chef's butter
Guinea Fowl Galantine
Hazelnuts, celery, confit onion, truffle dressing
Scallop and Miso
Roast carrot, golden raisin, ponzu dressing
Pine Roasted Venison Loin
Swede and venison pressing, kale, watercress emulsion, pickled shallot jus
Vanilla Mousse
Brown butter crumble, blackberries, apple sorbet, hazelnuts
Millionaires Shortbread
Chocolate ganache, treacle cremeux, olive oil shortbread, milk ice cream
A selection of artisan cheeses from the British Isles
+ Supplement £5.00 extra + As an additional course £17.00 extra
Coffee and Petit Fours

Pescatarian Taster Menu

Chef's snacks
Onion and carrot bhaji, coriander. Cured trout tartlet, preserved elderflower. Montgomery cheddar gougére
Bread
Freshly baked bread with Chef's butter
Butternut Squash Raviolo
Ruthin hens egg, butternut squash, sage, brown butter sauce (v)
Scallop and Miso
Roast carrot, golden raisin, ponzu dressing
Pan-Fried Halibut
Crab agnolotti, celeriac, preserved elderflower, shellfish sauce
Vanilla Mousse
Brown butter crumble, blackberries, apple sorbet, hazelnuts
Millionaires Shortbread
Chocolate ganache, treacle cremeux, olive oil shortbread, milk ice cream
A selection of artisan cheeses from the British Isles (v)
(v) + Supplement £5.00 extra + As an additional course £17.00 extra
Petit fours and coffee

Vegetarian Taster Menu

Chefs snacks
Onion and carrot bhaji, coriander. Celeriac tartlet, preserved elderflower. Montgomery cheese gourgére
Bread
Freshly baked bread with Chefs butter
Butternut Squash Raviolo
Ruthin hens egg, butternut squash, sage, brown butter sauce
Roast Carrot and Ponzu
Golden raisin, tomato pickle
Roasted Celeriac Tart
Wild mushrooms, kale, tenderstem, watercress and hazelnuts
Vanilla Mousse
Brown butter crumble, blackberries, apple sorbet, hazelnuts
Millionaires Shortbread
Chocolate ganache, treacle cremeux, olive oil shortbread, milk ice cream
A selection of artisan cheeses from the British Isles
+ Supplement £5.00 extra + As an additional course £17.00 extra
Petit fours and coffee
+ You can also enjoy a Carden Coffee Liqueur in place of cheeses £0 extra

Unfortunately, we are not able to adapt this taster menu 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.

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