Sunday Roast
Evolving with the seasons, we utilise nature’s larder when ingredients are in their prime. The emphasis is always on quality produce, treated with respect and care.
Book to Eat See the MenuFor the latest information and restrictions on visiting The Wild Rabbit click here, alternatively view our menus.
Join us in our dining room for Sunday lunch. All the classics you love, cooked to perfection and served with organic crispy roast potatoes and seasonal vegetables from Daylesford Farm.
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Evolving with the seasons, we utilise nature’s larder when ingredients are in their prime. The emphasis is always on quality produce, treated with respect and care.
Book to Eat See the MenuSunday Lunch 12pm – 3pm
Please note, all guests must depart by 10pm.
If you plan to dine with us, please call ahead to ensure there is a table available for your party. The maximum party size is 6. We ask for you to respect this and do not arrive without a prior booking. Please note, one party may not be booked over multiple tables.
Book to Eata selection of vegetables and leaves from Daylesford market garden
£13
heritage beetroot, English wasabi, bittercress
£14.50
feuille de brick, candied walnuts, chives
£15
pickled mustard seeds, Agen prunes, toasted brioche
£16
wilted greens, pomme pureé, bernaise sauce
£25
slow cooked sirloin & braised blade, Yorkshire pudding, horseradish sauce
£25
loin, belly & stuffing, apple compote
£25
leg meat casserole, bread sauce
£25
celeriac & truffle sauce
£22.50
All our roasts are served with roast potatoes and seasonal vegetables
banana, peanut butter, caramelised filo pastry
£9
hazelnut, blackberry sorbet
£9
Agen prune, Armagnac, orange ice cream
£9.50
£9
balsamic pickled onions, quince jelly & seeded crackers
£11
A discretionary 12.5% service charge will be added to all restaurant bills.
Please speak to a member of staff before ordering if you have any allergies or intolerances.
Our menus are seasonal and may change due to availability.
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