Lunch and Dinner
All dishes are homemade using the freshest ingredients from London's best suppliers. We are more than happy to build a menu to any specific requirements that you may have.
Starters
Cornish crab cakes with remoulade and dressed young leavesCullen Skink with croutonsHot smoked salmon rillette with sour cream and Avruga caviarMarinated seafood salad with pancetta crisp and seasonal leavesSmoked haddock, chive gruyere tartsSmoked Halibut with tarragon, lemon and extra virgin oil and salad leavesWarm potato pancakes with beetroot gravadlax and avocado salsaChicken and bacon terrine with toasted brioche
Baked portobello mushrooms with blue cheese, red pepper with smoked paprika AioliGoats' cheese mousse with balsamic tomatoes, roast aubergine and chive dressingGrilled goats' cheese with chicory and toasted bread vinaigretteRoast butternut squash risotto with Reggiano, semi dried tomatoes and basil oilSpinach gnocchi with Parmesan sauceSpinach, sesame seed, cold poached hens' egg with croutons and sesame seed dressingTian of buffalo mozzarella, roast tomatoes and aubergine, green pesto and micro cressWild mushroom veloute with snipped chives and truffle oilMain Courses
Seabass with mussels, parsley and perry sauceSeafood cassoulet with monkfish and prawns and a puff pastry fleuronTeriyaki salmon with sweet chilli noodlesChicken ballotine wrapped in proscuitto with chestnuts and roesti potatoChicken with morel mushrooms and sherry sauceConfit duck leg with apple and sage dumplings and sticky redcurrant sauceGuinea fowl with winter cabbage, lardons and BordeauxLamb shanks with roast garlic mashOsso Bucco with gremoulataPheasant with bubble and squeak cake with roast chestnuts and potato cakesPink duck breast with spiced plumsRoast loin of pork with prunes and ArmagnacSeared fillet of beef and 5 hour braised featherblade with Pinot Noir and prosciutto crispTwice cooked crispy lamb with Madeira jusVenison and wild mushroom pieVery special Shepherd’s pieJalousie of roasted Mediterranean vegetables and pestoChar-grilled aubergines, courgettes and peppers wrapped in filo pastry served with a seasonal salad and drizzled in fresh pesto
Roast butternut and sundried tomato risottoButternut squash roasted with olive oil, herbs and Maldon sea salt with slow roasted tomatoes on alborio rice
Spinach, feta and pine nuts in filo pastryA home-made pastry filled with spinach, feta cheese, pine nuts, garlic, onions and nutmeg
Desserts
Apricot and almond tartApricot strudel with berries and vanilla ice creamBaked cinnamon cheesecake with caramel sauce and pearsBasil and raspberry pannacotta with butter shortbreadBelgian chocolate truffle mousse with warm chocolate brownie and Kalhua shot Black cherry and cream cheese strudelBlueberry petit pots with langue du chat biscuitsChocolate and brandy parfait with shortbread Crème brulee with mulled wine poached figs and orange and cardamom biscuit Forest fruits pudding with vanilla creamGinger steamed puddings with lime syrupKey lime pieLemon posset with orange shortbreadPanetone bread and butter pudding and vanilla pod ice creamTart au citronTira misu
