Pemberley's
Menu with Prices in the UK

Three-tiered silver stand with delicate finger sandwiches, freshly baked warm buttermilk scones with Rodda's clotted cream & jam, and exquisite mini patisserie.

The complete high tea tier accompanied by a chilled flute of Italian DOC Prosecco or non-alcoholic sparkling botanical blush.

Warm mature cheddar scone with chutney, mini Yorkshire pudding with roast beef, warm chicken sausage roll, finger sandwiches, and chocolate fudge slice.

Artisan plant-based finger sandwiches, warm vegan scones with whipped coconut cream and strawberry conserve, and assorted dairy-free pastries.

Mini ham and cheese brioche rolls, a warm plain scone with clotted cream and strawberry jam, chocolate brownie bite, and babyccino or juice.

Two freshly baked golden buttermilk scones served warm with authentic Rodda's Cornish clotted cream and Tiptree strawberry preserve.

Oven-baked scones studded with plump juicy sultanas, served warm with Cornish clotted cream and raspberry jam.

Two savoury cheese scones baked with sharp West Riding cheddar and fresh chives, served warm with salted farmhouse butter and caramelised onion chutney.

Flaky all-butter French croissant filled with sweet frangipane almond cream, topped with toasted flaked almonds and dusting of icing sugar.

Laminated crisp golden pastry folded with two batons of rich Belgian dark chocolate.

Traditional pure butter French croissant baked golden, served warm with salted butter and strawberry jam.

Buttery Danish pastry rolled with aromatic Ceylon cinnamon and sticky brown sugar, finished with vanilla glaze.

Sautéed wild forest mushrooms, melted Swiss Gruyère cheese, fresh thyme, and white truffle oil griddled in buttered artisan sourdough.

Shredded roast Halal chicken breast, fragrant nut-free basil pesto, sun-blushed tomatoes, and melted fresh mozzarella in toasted sourdough.

Creamy smoked Applewood cheddar paired with tangy balsamic red onion marmalade and rocket in golden toasted sourdough.

Sliced tender Halal roast turkey breast, French cream brie, and tart spiced cranberry relish toasted crisp in country sourdough.

Crushed Hass avocado with lime and coriander, topped with two runny poached Clarence Court eggs, chilli flakes, and micro cress on seeded sourdough.

Delicate ribbons of Scottish oak-smoked salmon and two soft poached eggs on buttered artisan sourdough, blanketed in warm lemon hollandaise.

Two runny poached free-range eggs over lightly wilted garlic baby spinach on toasted brioche bun with velvety hollandaise.

Thick-cut golden brioche soaked in vanilla custard, griddled and served with fresh raspberries, blueberries, clotted cream, and Canadian pure maple syrup.

Two Halal beef sausages, grilled turkey rashers, two Clarence Court fried eggs, Heinz baked beans, grilled portobello mushroom, roast vine tomatoes, hash brown, and buttered sourdough.

Grilled halloumi slices, smashed avocado, two poached eggs, wilted spinach, Heinz beans, field mushroom, roast tomatoes, and toasted seeded sourdough.

Creamy authentic Greek yoghurt layered with toasted oat and nut granola, wild berry compote, fresh strawberries, and Yorkshire heather honey.

Creamy Scottish rolled oats simmered with almond milk, topped with pan-caramelised banana, toasted walnuts, and maple drizzle.

Silky free-range scrambled eggs folded with double cream and fresh chives, served with ribbons of oak-smoked salmon on toasted rye sourdough.

Crispy skin sea bass fillet served over crushed new potatoes with lemon and chives, tenderstem broccoli, and white wine caper butter sauce.

Pan-roasted French-trimmed Halal chicken breast with tarragon and parsley crust, served with potato dauphinoise, fine green beans, and wild mushroom velouté.

Tender Halal lamb shank slow-cooked for 6 hours until meltingly soft, served over roasted garlic potato puree, honey-glazed baby carrots, and rich minted jus.

Grilled French chèvre goat's cheese rounds on sourdough crostini, heritage roasted beetroots, candied walnuts, baby leaf salad, and pomegranate dressing.

Sliced grilled Halal chicken breast, crisp romaine lettuce, shaved aged parmesan, garlic herb sourdough croutons, and creamy house Caesar dressing.

Arborio rice slowly simmered with roasted butternut squash puree, white wine, crisp sage leaves, toasted pumpkin seeds, and parmesan shavings.

Two light vanilla bean sponge tiers sandwiched with whipped British double cream and seedless raspberry conserve, dusted in caster sugar.

Rich dark chocolate mud cake layered with silky Belgian milk chocolate ganache, finished with chocolate curls.

Crisp sweet pastry tartlet filled with vanilla pod baked custard and topped with poached Yorkshire forced rhubarb ribbons.

Moist lemon sponge soaked in sweet lemon syrup and topped with crunchy candied lemon icing.

Spiced sponge packed with grated carrots, cinnamon, and crunchy walnuts, topped with luscious vanilla cream cheese frosting.

Shortcrust pastry casing layered with raspberry jam and frangipane almond sponge, finished with white fondant and glace cherry.

Delicate almond meringue shells filled with pistachio, salted caramel, raspberry, and vanilla bean ganache.

Gooey double chocolate fudge brownie laced with sea salt caramel ribbons, served warm with Cornish clotted cream ice cream.

Double ristretto shot of specialty Brazilian and Ethiopian blend espresso topped with micro-textured whole milk.

Rich espresso poured over silky steamed whole milk with a light layer of micro-foam.

Equal parts espresso, hot milk, and thick velvety milk foam, dusted with fine cocoa powder.

Concentrated double extraction of medium-roast specialty arabica beans featuring notes of dark cocoa and hazelnut.

Equal parts rich espresso and textured steamed milk layered over a teaspoon of pure wildflower honey.

Melted Belgian milk chocolate whisked into hot milk, topped with freshly whipped cream, mini marshmallows, and chocolate flake.

Black tea concentrate brewed with ginger, cinnamon, cardamom, and clove, blended with warm frothy milk.

Organic ceremonial grade Uji matcha whisked with warm oat or whole milk, lightly sweetened with agave.

A robust, golden blend of Assam and Ceylon estate black teas served in a bone china teapot with fresh milk.

Fragrant black tea infused with natural Italian bergamot oil and scattered with blue cornflower petals.

Naturally caffeine-free whole dried peppermint leaves yielding a bright, cleansing menthol infusion.

Delicate green tea leaves scent-scented seven times with night-blooming jasmine flowers for a floral aroma.

Tangy ruby infusion of elderberries, blackcurrants, dried apples, and wild hibiscus flowers.

Artisan pressed Yorkshire forced rhubarb juice, sparkling spring water, stem ginger syrup, and fresh mint sprig.

Hand-picked English elderflower cordial, sliced English cucumber, fresh lime, and sparkling Harrogate water.

Classic British sparkling spring water drawn from the historic mineral springs of Harrogate, Yorkshire.