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VMF Sunday Lunch Menu


March Sunday Lunch Menu

3-Courses £22.50

To Begin


Chicken tikka terrine, crushed poppadoms, raita and tamarind


Every day Restaurant VMF Student, Keanu Miekle- Berryman, is challenged with making great soup.

Your server will advise you of today’s freshly made flavour.


Home hot smoked Scottish salmon and potato fishcake, poached free range egg with homemade tartare sauce

Bacon and Eggs

A slow poached duck egg with smoked bacon consommé, crisp bacon and parsley

Compressed Seasonal Melon (v)

Galia, charentais and water melon arrangement with poached fruits and elderflower sorbet

Main Course

Roast Sirloin of Herefordshire Beef

Offered with pan gravy, horseradish and Yorkshire puddings


20 day matured Herefordshire sirloin steak cooked to your liking with a traditional garnish of field mushroom and confit tomato £4 Supplement


Albert’s Jerk Chicken with traditional rice and peas and thyme gravy


Tenderloin wrapped in Oxsprings Pershore air dried ham, braised belly, local black pudding croquette, allotment sage crisps


This dish has been created using Restaurant VMF student, Frances Attwood’s recipe.

Cannon of venison with caramelised red cabbage, parsnip puree and parsnip crisp

£4 supplement

Vegetarian Dish of the Day (v)

This dish has been created using Restaurant VMF student, Craig Booth’s recipe.

Quinoa taboulleh with tzatziki, chargrilled seasonal vegetables and coriander oil

VMF Dessert Menu

Valhrona Chocolate Tart

Vanilla anglaise and white chocolate ice cream

Baked lemon cheesecake

Vanilla meringue and raspberry sorbet

Crème brulee

Vanilla crème brulee with mango coulis and homemade shortbread

Hot Sponge Pudding of the Day with Custard

Offered with a side jug of custard

Restaurant VMF student, Patience Dicks, will be preparing a different hot sponge pudding every day

Selection of Artisan Cheeses from Fowler’s of Earlswood

Earlswood Blue, Fowler’s Truckle Cheddar, Warwickshire Bard offered with homemade chutney and biscuits

£4 supplement when taken as an additional course

Freshly brewed coffee with homemade marshmallow

Restaurant VMF is proud to be a member of the Sustainable Restaurant Association

Please be advised that special diets can always be catered for. Please notify at the time of booking or at the very latest with the restaurant manager on arrival (n)=may contain nuts or derivatives of nuts (v) = suitable for vegetarians. All dishes are strictly subject to availability and may alter subject to market conditions


Contact Details

Conference & Banqueting
T. 0800 612 0960 E. Email Us Here

Matchday Hospitality
T. 0800 612 0960 E. Email Us Here

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