London

Robbie Spencer Ashworth

PRIVATE DINING

Sample Summer Menu

PLATED

— Starter —

BBQ Mackerel with roasted heritage cherry tomatoes, elderflower dressed white crab, charred sea herbs and tomato roasting juices split with dill oil

— Main —

Crown roasted chicken breast and a herb butter chicken Kiev croquette, charred gem lettuce topped with crispy chicken skin & a confit garlic caesar dressing, pea purée and a feuille de brick tartlet with broad beans, mint & garden peas and a roast chicken jus with lovage oil

Served with crushed crispy new potatoes

— Dessert —

Peach and raspberry 'eton mess' with fig leaf creme diplomat, raspberry coulis 'bomb' encased in ruby chocolate, lemon verbena and fennel pollen

SHARING

— Main Courses —

Slow-roasted shoulder of Lamb

Roasted butternut squash with a spiced tomato pesto, lime yoghurt and toasted pumpkin seeds

Mange tout, green bean and garden pea salad, with toasted hazelnuts, sesame seeds and a citrus dressing

Roasted beetroot and puy lentil salad, with pickled mustard seeds, goats cheese and a tarragon and mustard dressing

— Dessert —

Vanilla & nutmeg egg custard tart with summer berry compote

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