The Restaurant in the Village

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The Restaurant In The Village

Prices from £379 pp (Excluding VAT)
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The Restaurant in the Village offers a lively celebratory experience, featuring colourful interiors, inventive dining, and great views of the horses as they turn into the home straight and race to the finish.

Package Details

Enclosure
Village Enclosure Ticket
Covers
800 guests
Location
Private enclave in the middle of the race track, facing the Grandstand, with its own viewing area
Reception
Prosecco DOC Brut on arrival
Food
Three-course luncheon. Starter and main course served at the table, plus buffet-style dessert & cheese station
Drinks
Complimentary beers, selected wines, spirits and soft drinks throughout the day. Champagne available to purchase on the day
Afternoon Tea
Afternoon Tea of sandwiches, savouries, scones and sweet treats from around the world
Car Parking
One car park label per couple
Racecard
Yes
Racing Paper
Yes
Betting Facilities
Yes

Sample Menu

On The Bar
Roasted Fava Beans with sea salt and cider vinegar

On The Table
Red pepper tapenade
Purple basil pesto
Cheese straws
Baskets of fresh breads
Croxton Manor butter

Menu 1: Tuesday, Thursday and Saturday 

Starters
Gin cured salmon, beetroot relish, caviar, red shiso
VE - Cucumber, potato and olive salad, cashew nut cream, nasturtium leaf pesto, potato ash

Mains 
Grilled breast of Cotswold white chicken, tarragon and garlic chicken bonbon, Caesar salad
V - Steamed local Dorking farm asparagus with nori butter, roast tomato croquette, confit hens egg yolk, baby spinach leaves
Side Dish
Bowls of roasted new potatoes with herb oil

Desserts
Gateau St. Honoré
Black Forest chcolate torte
VE - Straberry and black pepper pavlova
Lemon meringue entremet
Salted caramelia and grapefruit mouse

Cheese Board
Barron Bigood Brie, Ashlynn goats cheese, Cornish Blue, Pitchfork Cheddar, Wensleydale Farmhouse

All served with gooseberry and nettle relish, farmhouse pickle, rye breads, Peters Yard biscuits
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Menu 2: Wednesday and Friday

Starters

Pressed chicken and spoked duck terrine with golden raisin and caramelised onion jam, toasted brioche, red chicory salad
V - Asparagus and lovage, short crust pastry, asparagus and pea and corn salad, sweetcorn cream

Mains
Roast Scottish salmon fillet, tomato piperade, potato, fresh peas and broad beans
V - Tagine of seasonal vegetables, lemon couscous, confit red onion, courgettes, ricotta and coconut yogurt courgette flowers
Side Dish
Bowls of roasted new potatoes with herb oil

Desserts
Gateau St. Honoré
Black Forest chcolate torte
VE - Straberry and black pepper pavlova
Lemon meringue entremet
Salted caramelia and grapefruit mouse

Cheese Board
Barron Bigood Brie, Ashlynn goats cheese, Cornish Blue, Pitchfork Cheddar, Wensleydale Farmhouse

All served with gooseberry and nettle relish, farmhouse pickle, rye breads, Peters Yard biscuits
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Specialist Menus are available at this Restaurant - please contact [email protected] or 0344 346 3000 for more information.