Available Friday – Monday 12pm – 3pm
Sample Menu – May change seasonally. Daily specials also available.

Available Friday – Monday 9am – 3pm.
Sample Menu – Subject to change

Friday – Monday 9am – 4pm
Sample Menu – Subject to Change

Friday – Monday 12pm – 3pm. (Sample Menu)

A minimum of 72 hours notice is required.  Please include any dietary requirements at the time of booking, each of our afternoon teas are individually by our chefs to ensure you have the perfect experience.  Priced at £25 per person including a hot drink.

Per-Order for Groups of 10+.

This menu is available for pre-order only with a minimum of 10 people or large group celebrations enjoying private hire of Heron Farm Vineyard 

Enjoy a selection of Heron Farm grazing boards with a glass of wine or cocktail using ingredients grown here on the farm. 

Looking to book a group celebration? A get together for drinks and canapés in the Walled Garden & Vineyard? Simply follow the link below for “Group Get Together” or if you’re looking to hire Heron Farm Vineyard privately, follow the “Private Hire Enquires” link below

Leading the kitchen is Chef Simon Payne. Simon spent five years under Sam Harris at the acclaimed Italian restaurant Zucca in Bermondsey, before going on to lead the kitchen at the celebrated The Parlour – Long Bredy. His cooking is centred around exceptional produce and generous, flavour-led dishes…so you’re in for a real treat.

Join us every Friday evening through the summer for menus from our wood-fired oven, BBQ smoker and custom made Parrilla Grill. Seasonal ingredients, the best local suppliers, all expertly cooked and served in generous portions. Designed to be shared and stacked – come, relax and get stuck in! The menu changes for each evening but here’s a sample of what you can expect to find. 

(…and watch this space for Saturday evening restaurant opening times, coming soon!)

SNACKS & SMALL PLATES

Pimentos Padron – 9.0 (V/Vg/Gf)

Jalapeno, chickpea & cumin hummus, homemade flatbreads  – 9.0 (V/Vg)

Heron Farm Sourdough Bread, preserved lemon & dill butter – 5.00

Smoked cods roe, whipped with focaccia – 9.0

Beef carpaccio – 14.0

WOOD OVEN

Meatballs & mozzarella – 14.0

Prawn & mussel saganaki – 14.0

Smoked anchovy pizzeta – 13.0

Brocolletti & goats cheese pizzeta – 13.0 (V/Vgo)

Aubergine parmigiana – 15.0

CHARCOAL GRILL

Whole red mullet, gremolata, aioli – 10.0

Pork belly, ‘salsa pollera’ – 17.0

Local Octopus  – 10.0

Whole local Bass for 4 – 70.0

Hand-dived Scallops – 5.0