The Vines

When do you plan to visit us?

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.

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 or sportswear 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 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. Two courses - £60 per person Three courses - £75 per person

Asparagus Mousse
Charred Wye Valley asparagus, egg yolk puree, brioche, spring onion dressing

Breast of Squab Pigeon
Braised leg doughnut, turnip, granola, watercress sauce

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

Pâté en Croute
Penlan pork, apricot, pistachio, Madeira with figs and mushroom ketchup

Severn and Wye Smoked Salmon
With classic garnish, lemon and slices of sourdough

Main course

Welsh Lamb Loin
Confit Roscoff, lamb ragu, yeast crumb, smoked broccoli, morrel mushroom jus

Butter Poached Cod
Asparagus, romanesco, hazelnut, chicken wing jus and Carden Park Sparkling wine sauce

Pork Fillet and Cheek
Polenta cake, cavolo nero, carrot marmalade, rhubarb and wild garlic jus

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

Beetroot Gnocchi
Asparagus, morel mushroom, hazelnut, wild garlic (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
Blood orange sorbet, pink peppercorn ice cream, viola flower confetti, flamed with orange vodka (v)

Carrot and Vanilla Cheese Cake
Cream cheese frosting, carrot sorbet, candied carrot

Yorkshire Rhubarb
Ginger cake, sheep's yoghurt, rhubarb granita

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
Tuna sesame cracker, beef shin fritter with parsley emulsion, montgomery cheese gougère

Bread
Freshly baked bread with Chef’s butter

Pâté en Croute
Penlan pork, apricot, pistachio, Madeira with figs and mushroom ketchup

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

Welsh Lamb Loin
Confit Roscoff, lamb ragu, yeast crumb, smoked broccoli, morel mushroom jus

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

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, smoked salmon tartlet with horseradish, montgomery cheddar gougére

Bread
Freshly baked bread with Chef's butter

Asparagus Mousse
Charred Wye Valley asparagus, egg yolk puree, brioche, spring onion dressing (v)

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

Butter Poached Cod
Asparagus, romanesco, hazelnut and Carden Park Sparkling wine sauce

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

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
Carrot tartlet Onion and carrot bhaji, coriander Montgomery cheese gougére

Bread
Freshly baked bread with Chefs butter

Asparagus Mousse
Charred Wye Valley asparagus, egg yolk puree, brioche, spring onion dressing

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

Beetroot Gnocchi
Asparagus, morel mushroom, hazelnut, wild garlic

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

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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