PUBLIC BOOKING NOW OPEN

Call the Box Office to secure your tickets on 0115 846 7777

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Restaurant Dining

Revel in a gourmet meal in our pop-up festival dining marquee. With a fantastic range of seasonal options, featuring local suppliers, we are delighted to introduce Payne & Gunter’s inaugural Nevill Holt Opera restaurant menu.

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Revel in a gourmet meal in our pop-up festival dining marquee.

Summer Season Three Course Dinner Menu

Warner Edwards gin cured salmon, lemon puree, pickled cucumber

Crab and smoked trout, watermelon, avocado, sea vegetables

Charred heirloom tomato, burrata, black olive crumb, salted capers

Asparagus, truffle, onion tart, rapeseed mayonnaise

Confit chicken, dried apricot and herb terrine, apple spiced chutney, sourdough croute

Lamb rump, pulled shoulder and potato, smoked tomato, chargrilled courgette

Apricot glazed duck breast, spiced duck leg, celeriac fondant, summer greens, pomegranate jus

Roasted seabass, salt cod beignet, tomato fondue, saffron infused fennel

Citrus herb crusted salmon, crushed potatoes, young broccoli, shellfish sauce

Barley risotto with charred courgette, peas, shaved parmesan and garden herbs (v)

Rhubarb and blood orange trifle, ginger biscuit

Belvoir elderflower cream tart, gooseberry compote

Lemon posset, strawberries, white chocolate crumble

Dark chocolate and raspberry mousse, raspberry gel, raspberry sponge

Nevill Holt cheese plate, chutney, biscuits

You may be interested

Canapés

£15 per head

Guests are invited to order a four piece selection of canapés to be enjoyed
prior to the performance.

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£71.50 Per Head

Clear

Includes

3 course fine dining with table service.

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Priority Booking

Priority booking is now open to Members. To access priority booking, please join us as a Member for our 2019 season. Click below or call 020 7534 1563 for more information.

Public Booking opens on Friday 8th February.

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