London

Robbie Spencer Ashworth

PRIVATE DINING

Sample Autumn Menu

PLATED

— Starter —

Roast cod loin with glazed mussels, creamed leeks and a smoked butter & mussel stock sauce with wild garlic oil and batter scraps

— Main —

Crown-roasted duck breast and a confit duck leg & caramelised chicory tarte fine with celeriac purée, black garlic & rosehip ketchup and a spiced duck jus

— Dessert —

Bruléed Pumpkin custard tart with sautern soaked raisins and pecan ice cream

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

Click here to make Private Dining enquiry

Back to ALL Food & Services

Instagram Facebook Email