Middle & Over Wallop - Galvin at Glyndebourne

The largest dining room has a very loyal following.

Dishes reflect the best of locally sourced ingredients and its kitchen is very much the culinary epicentre of Glyndebourne. Surrounded by props from previous productions and lit by Swarovski crystal chandeliers, the ambience created is one of elegance and refinement in which to enjoy a two or three course gastronomic experience.

The modern British menu uses the best ingredients carefully sourced and cooked, with the technique and style that the Galvin brothers are known for.

The Galvin signature dishes, also served at their Michelin-starred restaurant Galvin La Chapelle, feature on the seasonally changing menu.

‘We are really thrilled to be involved with this prestigious venue. Cooking for such an impressive audience is a privilege for Jeff and me’

Chris Galvin
Galvin at Glyndebourne - 21 May to 14 June 2020 Image
Galvin at Glyndebourne - 21 May to 14 June 2020

VIEW MENU

Galvin at Glyndebourne - 17 June to 26 July 2020 Image
Galvin at Glyndebourne - 17 June to 26 July 2020

VIEW MENU

Galvin at Glyndebourne - 29 July to 30 August 2020 Image
Galvin at Glyndebourne - 29 July to 30 August 2020

VIEW MENU

Galvin at Glyndebourne - 21 May to 14 June 2020

£56 pp for 2 courses incl. coffee & chocolate

£71 pp for 3 courses incl. coffee & chocolate

First Course

Salad of local asparagus, truffle emulsion & shaved summer truffle (v)

Pressed terrine of Sussex chicken, ham hock & leek, burnt apple purée

Cured Loch Duart salmon, fennel salad, avocado & pink grapefruit

Chilled charentais melon soup, Bayonne ham & fresh almonds

Main Course

Seared cauliflower ‘steak’, oyster mushrooms, hispi cabbage & polenta croutons (v)

Roast fillet of seabass, crushed Jersey Royals, cauliflower pureé, light curry & raisin dressing

Breast of Cotswold chicken, grilled gem, broad beans, St George mushroom & rosemary sauce

Roast stuffed saddle of Cumbrian lamb with baby spinach and pancetta, olive oil mash & thyme jus

Fillet of local beef Wellington, celeriac pureé, watercress salad & Madeira reduction

Dessert

Apple tarte tatin, Normandy crème fraîche (v)

Strawberry & Nyetimber jelly, black pepper meringue & basil sorbet

Valrhona chocolate marquise, fresh honeycomb, banana & yogurt ice cream (v)

Broadoak cheddar, pear & grape chutney, walnut & raisin bread (v)

Galvins’ summer pudding, clotted cream ice-cream

Additional cheese board £15

Galvin at Glyndebourne - 17 June to 26 July 2020

£56 pp for 2 courses incl. coffee & chocolate

£71 pp for 3 courses incl. coffee & chocolate

First Course

Salad of heritage beetroot, burrata and caramelised walnuts (v)

Escabeche of yellowfin tuna with aubergine puree & herbs

Duck confit and potato terrine, red onion marmalade

Gazpacho with goats’ cheese and black olive (v)

Main Course

Supreme of sea trout, petit pois à la Francaise & Jersey Royals

Poached native lobster, baby leeks, charlotte potatoes & samphire

Courgette & basil risotto, confit tomatoes & salad of summer flowers (v)

Breast of guinea fowl with broad beans, fresh morels, herb gnocchi & rosemary sauce

Roast Sussex lamb cannon, boulangère potato & runner beans

Dessert

Strawberry Eton mess (v)

Apple tarte tatin, Normandy crème fraîche (v)

Dark chocolate mousse, white chocolate marshmallow & praline biscuit

Broadoak cheddar, pear & grape chutney, walnut & raisin bread (v)

Galvins’ summer pudding, clotted cream ice-cream

Additional cheese board £15

Galvin at Glyndebourne - 29 July to 30 August 2020

£56 pp for 2 courses incl. coffee & chocolate

£71 pp for 3 courses incl. coffee & chocolate

First Course

Rillettes of sea trout, pickled cucumber and horseradish cream

Salad of heritage tomatoes, white almond gazpacho and black olive crumb (v)

Parfait of chicken liver, puffed rice and port reduction, toasted sour dough

Chilled pea and mint soup with smoked duck

Main Course

Supreme of South coast brill, summer vegetable minestrone

Cold poached lobster, herb mayonnaise, buttered new potatoes

Roast Italian aubergine, miso glaze, bok choy and shitake mushrooms (v)

Best end of Herdwick lamb, herb crust, glazed shallot, fondant potato & roast lamb jus

Roast Sussex fillet & slow cooked rib of beef, truffle mash and rainbow chard

Dessert

Strawberry & champagne trifle

Apple tarte tatin, Normandy crème fraîche (v)

Hot Valrhona chocolate fondant, raspberry coulis (v)

Galvins’ summer pudding, clotted cream ice-cream

Montgomery cheddar, apple chutney, walnut & raisin bread

Additional cheese board £15