This week, our student chefs bring the bold flavours of the American barbecue to SEED Restaurant. Expect smoky, slow-cooked favourites and comforting sides, all inspired by classic grill traditions and served with a generous helping of hospitality.
To Start
Grilled Lamb Rump on moroccan couscous
Halloumi slider with salsa and greek style salad (v)
To Follow
Beef cheeks in mead with a garlic mash and a rich beef gravy
Veggie kebabs with apricots and moroccan couscous (v)
To Finish
Honey cake with honeycomb, tuile, honey yoghurt ice cream and BBQ pineapple
Included
Tea and Coffee
Please Note: menu may change.
We are confident you will not be disappointed. Places book up quickly so don’t lose out.
Vegetarian options are available with each menu, please advise when booking of any dietary requirements.