The Dinner Menu

Dinner July 2020
Aperitif: Raspberry Martini, NV Ruinart Rosé, Champagne, France

To Begin

Classic Negroni

Sipsmith VGS

Vodka, Grapefruit, Soda

Aqua Riva Margarita

Digby Leander Pink Brut, England


Chilled gazpacho

With Dorset crab, crème fraîche, basil and lemon.

Scallop ceviche

With whipped avocado, pickled ginger and ponzu dressing.

Foie gras and chicken liver parfait

With white wine jelly and toasted brioche.


With pea and broad bean vinaigrette, cimi di rapa and pickled onions.

Warm salad of wood pigeon

With sweet mustard dressing, pancetta and crispy hen’s egg.

Main Courses

Cornish sea bass

With hispi cabbage, baby leeks and roast chicken butter sauce.

Wild mushroom ragoût

With soft white polenta, pangrattato, aged ricotta and chervil.

Confit duck leg penang

With jasmine rice, kaffir lime, thai basil and cucumber salad (n).

Crispy salmon

With sweet and sour cabbage, miso and wasabi purée, nori broth and edamame.

Glazed featherblade

With parsley purée, buttered kale and triple cooked truffle and parmesan chips.

Roasted lamb rump a la niçoise

With olive oil crushed potatoes, slow cooked cherry tomatoes and feta.


Aspen fries

Mixed leaves, ranch dressing

Triple cooked chips

Green beans, garlic and parmesan


A plate of 36 month aged Comté

With oat biscuits and quince jelly.

Selection of Fourme d’ambert, Selles sur cher and Napoleon

From La Fromagerie with raisin toast (n).



With chocolate truffles and affogato.

White chocolate and raspberry crème brûlée

Sicilian pavlova

With honey roasted peaches and pistachios. (n)

Warm strawberry soaked savarin

With crème Chantilly and Tidal rum.

Mango and vanilla ‘Solero’ baked Alaska

With pink praline crunch. (n)

Wines of the week

White: Vinho Verde Loureiro/Alvarihno

Red: Stellakaya Hercules, Stellenbosch

To Finish

Coffee or infusions

With chocolate and Tidal Rum truffles.

86 Fulham Rd
South Kensington, London


An optional 12.5% service charge will be added to your bill.
Please inform us of any allergies and intolerances, a full list of ingredients is available on request.
(v) = vegetarian, (n) = contains nuts