The Vines

The Vines at Carden

Gourmet dining
experience

The Vines is the most recent restaurant development at Carden Park, offering exquisite dining in an elegant evening atmosphere.

Executive Chef Graham Tinsley MBE and Head Chef Harri Williams, have formulated a classic 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 fine wines to complement the intricately prepared cuisine, as well as a creative mixture of cocktails and after-dinner drinks.

Expect

Fine wines,
heavenly food
and an elegant
atmosphere

As a refined 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.

Thank you for understanding.

Fine dining

Menus and
opening times

Opening for dinner service on Thursday, Friday and Saturday evenings, as well as luncheon service on Sunday from 12.30pm to 3.30pm, 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 - £55 per person Three courses - £65 per person

Confit Jerusalem artichoke
with Verjus caramel, Ragstone goats cheese mousse and a malt soil (v)

Severn and Wye smoked salmon
with classic garnish, lemon and a slice of sourdough

Pan fried breast of Norfolk quail
with braised leg, gem lettuce, pistachio, shimeji mushrooms and black garlic puree

A tasting of scallop and Lobster
Pan roasted West coast scallop served in a delicate lobster sauce accompanied by a lobster tartlet + Supplement £4.00 extra

Chicken liver mousse
with a port and bacon jam, apricot and brioche

Goats cheese and beetroot
Set goats cheese custard with beetroot flavours, raspberry, nasturtium leaves and horseradish snow

Main course

Roast tail of monkfish
with turnip noodles, confit artichokes, hasselback potato and a sorrel fish sauce.

Poached fillet of turbot with a soft herb crust
Fricassé of summer legumes and an elderflower fish sauce (gf)

Corn fed chicken with broccoli
poached breast of chicken with confit potatoes, smoked broccoli puree, tender stem and parsley oil (gf)

Mushroom agnolotti
with fresh girolles, seaweed, coriander and a mushroom dashi consommé (v)

Roast dry aged beef fillet
with Wirral watercress, beef cheek beignet, boulangére potato, kohl rabi and a bordelaise sauce

Roast breast of duck
with pistachio crumb, “Pomme Roule” duck leg casserole and textures of cherries

Chateaubriand for two people to share
served with hand cut chips, Portobello mushroom, plum tomato, dressed watercress, béarnaise sauce and jus (gf) + Supplement £5.00 per person extra

Dessert

White chocolate collar
with passion fruit curd, coconut ice cream, pineapple sponge and vanilla glazed pineapple (v)

Classic tiramisu
Amoretti jelly, mascarpone iced parfait and a coffee infused chocolate ganache

Baked Alaska
with lemon ice cream, sorrel sorbet and flamed with Limoncello (v)

Vanilla pannacotta
with pistachio nut sponge, raspberry sorbet, lemon balm and a Champagne and raspberry consommé

Strawberry and vanilla delice
with elderflower sorbet, macerated strawberries, vanilla tuile and candied elderflower

A selection of artisan cheeses from the British Isles
+ Supplement £5.00 extra + As an additional course £15.00 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.

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. Three courses £32.00 per person Two courses £28.00 per person

White onion and cider soup
served with cheese croute and parsley oil (v)

Smoked duck breast
Duck liver parfait, cherry puree, baby gem lettuce and pistachio crumb

Smoked salmon
with classic garnish and sourdough

Confit Jerusalem artichoke
Verjus caramel, Ragstone goats cheese mousse and malt soil (v)

Mains

All served with a selection of seasonal vegetables and potatoes

Roast of beef fillet
Yorkshire pudding, carrot puree and beef gravy

Corn fed chicken
Served with cauliflower and truffle puree and chicken sauce

Fish of the market
Served with pearl barley fricassee, legumes and mussels

Vegetable tart
Courgettes flower stuffed with beetroot jam and watercress puree (v)

Desserts

Warm sticky toffee pudding
with caramel sauce and vanilla ice cream

Baked vanilla cheesecake
Served with fresh raspberries and raspberry sorbet

Chocolate delice
with caramel popcorn and white chocolate ice cream

Salted caramel chocolate tart
Served with honey comb ice cream

Selection of Cheshire Farm ice cream
Served with fresh berries

Tasting platter of cheeses
Garnished with grapes, celery, red onion marmalade, candied walnuts and crackers + Supplement £3 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.

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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