The Vines

When do you plan to visit us?

The Vines at Carden

An exclusive 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.

Why not experience Goldie’s Lounge before entering the restaurant, where all Vines guests will find a complimentary selection of locally sourced chef’s snacks as well as a varied pre-dinner cocktail menu.

Learn more about private hire of The Vines Restaurant here.

Expect

Fine wines,
heavenly food
and an elegant
atmosphere

For your extraordinary dining experience at The Vines, we respectfully ask that no shorts, t-shirts or sportswear be worn.

Young adults are permitted to dine in The Vines restaurant if they are able to order from the main 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.

The Vines

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 recommend pre-booking your experience before arrival as The Vines can occasionally close at short notice for private events.

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.

New Season Asparagus £17
With asparagus mousse, crispy quail egg, pickled onion and a spring onion dressing

Severn and Wye Smoked Salmon £18
With a classic garnish, lemon and sourdough

Seared Yellow Fin Tuna £19
Avocado puree, cucumber, wasabi mayonnaise, ponzu dressing and a sesame cracker

Rhug Estate Chicken Ballontine £16
Fig chutney, chicken liver mousse, candid pistachio, mushroom ketchup and toasted brioche

Breast of Squab Pigeon £18
Salt baked and pickled beetroot, braised leg doughnut, savoury granola and a verju wine vinegar jus

Pea and Mint Soup £15
New season pea soup with leaf spinach, crème fraîche and a feta tortellini

Main course

Butter Poached Cod £38
Asparagus, Romanesco cauliflower, confit Jersey Royals, hazelnut, chicken wing jus and a Carden sparkling wine fish cream sauce

Whole Dover Sole £55
Shallow fried or grilled, filleted in the restaurant served with buttered Jersey Royals, panache of vegetables and sea herbs.

Tandoori Roast Monkfish £42
Bombay potatoes, onion and carrot bhaji, charred cucumber, tomato pickle and a coconut cream sauce

Corn Fed Chicken £36
with confit leg pithivier, courgettes, courgette and basil puree and a Summer truffle jus

Loin of Welsh Lamb £45
Confit Roscoff onion, smoked broccoli, lamb ragu, pomme puree, yeast crumb and a morel mushroom jus.

Beetroot Gnocchi £32
Wye Valley asparagus, Romanesco cauliflower, hazelnut and estate wild garlic (v)

Medallion of Beef £45
With a pea and broad bean tartlet, beef fat carrot, pomme Anna and an oxtail sauce

The Vines Beef Wellington for two people to share £96
With hand cut chips, panaché of vegetables and a Bordelaise sauce £48 per person

Dessert

Millionaires Shortbread £12
Chocolate ganache, treacle cremeaux, olive oil shortbread and milk ice cream

Baked Alaska £12
Blood orange sorbet, pink peppercorn ice cream, viola flower confetti and flamed in the restaurant with orange vodka (v)

Carrot and Vanilla Cheese Cake £12
Topped with cream cheese frosting, carrot sorbet and candied carrot

Yorkshire Rhubarb £12
Ginger cake, Welsh yogurt sorbet and wood sorrel

White Chocolate Collar £12
With pineapple sponge, passionfruit curd, pistachio, ganache and passion fruit sorbet

A Selection of Artisan Cheeses from the British Isles (v) £17

(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

A selection of Chef's snacks

Bread
Freshly baked bread with Chef's butter

Rhug Estate Chicken Ballontine
Fig chutney, chicken liver mousse, candid pistachio, mushroom ketchup and toasted brioche

Seared Yellow Fin Tuna
Avocado puree, cucumber, wasabi mayonnaise, ponzu dressing and a sesame cracker

Loin of Welsh Lamb
Confit Roscoff onion, smoked broccoli, lamb ragu, yeast crumb and a morel mushroom jus

Yorkshire Rhubarb
Ginger cake, sheep’s yogurt sorbet and wood sorrel

White Chocolate Collar
With pineapple sponge, passionfruit curd, pistachio, ganache and passionfruit sorbet

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, smoked salmon tartlet with horseradish, montgomery cheddar gougére

Bread
Freshly baked bread with Chef's butter

New Season Asparagus
With asparagus mousse, crispy quail egg, pickled onion and a spring onion dressing

Seared Yellow Fin Tuna
Avocado purée, cucumber, wasabi mayonnaise, ponzu dressing and a sesame cracker

Butter Poached Cod
Asparagus, Romanesco cauliflower, confit Jersey Royals, hazelnut and Carden Park Sparkling wine fish cream sauce

Yorkshire Rhubarb
Ginger cake, sheep’s yoghurt sorbet, wood sorrel

White Chocolate Collar
With pineapple sponge, passionfruit curd, pistachio, ganache and passionfruit sorbet

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

Petit fours and coffee

Vegetarian Taster Menu

A selection of Chefs snacks

Bread
Freshly baked bread with Chefs butter

New Season Asparagus
With asparagus mousse, crispy quail egg, pickled onion and a spring onion dressing

Seared Tofu
Avocado, cucumber, wasabi mayonnaise, ponzu dressing, sesame cracker

Beetroot Gnocchi
New season asparagus, Romanesco cauliflower, hazelnut and estate wild garlic

Yorkshire Rhubarb
Ginger cake, sheep’s yoghurt sorbet, wood sorrel

White Chocolate Collar
With pineapple sponge, passionfruit curd, pistachio, ganache and passionfruit sorbet

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

Petit fours and coffee

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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