Since joining Donnington Valley Hotel & Spa 20 years ago, Head Chef Kelvin Johnson has created a menu which offers a choice of both modern and traditional dishes.

By using fresh produce that is locally sourced and simply prepared Kelvin prepares dishes that are light and stylish in their appearance, and combine classical combinations and seasonal ingredients.

WinePress Restaurant | Private Dining

Sample A La Carte Menu

Starters:
Fresh crab bisque, crème fraîche

Pan fried scallops, pea purée, pancetta, black pudding

Smoked salmon sausage, chilli pickled cucumber

Main Course:
Rump of lamb, braised shoulder faggot, rosemary royal potato
spinach, roasted cherry tomatoes on the vine, mint jus
Veal cutlet, wild mushroom, shallot and parmesan tart spring greens and tomato concasse, jus
Pan fried fillet of brill, chive mash, broad bean salsa, aubergine crisp
Goats cheese and walnut ravioli, parsley purée, roasted peppers

Desserts:
Bitter chocolate hazelnut sabayon, hazelnut sabayon slice, chocolate ganache,chocolate soil, salted caramel
Lime cheesecake parfait, lime celery ice cream, coriander ginger syrup pickled celery
Sticky toffee pudding, spice pudding ice cream, butterscotch sauce

Sample Market Menu

Starters:
Carrot & cumin soup, crème fraîche
Sardines on toast, tomato sauce, balsamic & frisee
Pork & liver terrine, sweet onion chutney
Grilled goats cheese, tomato & red onion salad

Main Course:
Pheasant breast, herb pomme royal, roasted ginger pumpkin
Braised shank of lamb, root vegetable mash, rosemary courgette
Fillet of Cod, minted pea risotto, roasted balsamic plum tomato
Feta cheese & Mediterranean vegetable quiche , rocket salad

Desserts:
Praline paris Brest, vanilla anglaise
Apple feuillantine, caramel sauce
Lemon dacquoise, lemon creamy sauce, made with soya milk, almond powder, zest lemon juice