French

May 16, 2012 French

Roux, Parliament Square

This is my second visit to Roux Parliament Square in as many months. Last time we ate here we were dining with chums, and we wanted to come back on our own to try the latest seasonal menu. I also wanted to make a trip up to the fabulous bar, as it had somehow passed me by before!

Upstairs we had a lovely glass of fizz, and some little bar snacks including some excellent gordal olives, some honeyed cashew nuts, and a home-made seed mixture with fennel and pumpkin seeds – it smelt absolutely amazing.

Beef Consommé
with Chervil Gnocchi

We also had our appetisers in the bar – a little pork rillette with mustard, and some lemongrass and cured salmon.

Heading downstairs into the main restaurant, we began with a beef consommé. The broth was packed full of meaty umami flavours, and the chervil gnocchi introduced a punchy anise flavour into the mix.

Gulls Egg, Wye Valley Asparagus, and Morels

I’ve recently developed a passion for gull’s egg having been initiated into their mystery at Alyn Willliam’s restaurant. Gulls eggs are a little like duck eggs – rich and absolutely full of flavour – but in a much neater and more manageable package. They’re absolutely delicious! Here the egg was cooked in a water bath at 62ºC and served with new season asparagus tips, stems, and ribbons, with a risotto, morels, pea tendrils and mushroom foam. Incredibly intense flavours, the egg was beautifully cooked, still luscious and almost curd like – forming an integral part of the sauce.

Torchon of foie gras, orange puree, coca

Hubby went for the foie gras, and said it was very good. He passed me on of those orange segments, and they’re actually dehydrated satsuma segments. Packed full of citrus flavour they compliment the foie gras without making the dish soggy. The brioche is served with a milk brioche.

Sea trout with Jersey royals, asparagus, sea vegetables, with a shellfish jus

Next, sea trout with fabulously crispy skin. Served with white asparagus, compressed cucumber, green asparagus, brown shrimp, razor clam, mussel, samphire, sea kale and roe, the dish is finished with a light and delicate shellfish jus. The fish comes on a bed of crushed new season Jersey royal potatoes. Very clean and light, which lots of complimentary flavours, it’s the perfect spring main course.

Poached loin of monkfish, confit chicken wing, roasted violet artichokes and morels

We also tried the monkfish as we’d been torn between both dishes. This was a little less successful for me, but purely because the fish had been cooked sous vide. There’s a fine balance, particularly with fish, with cooking sous vide – it’s a problem I frequently have at home. Raise the temperature too high and you alter the proteins, keep it slightly cooler and you run the risk that the texture of the flesh seems undercooked (despite it being perfectly safe). As someone who loves ceviche, and sashimi, it wasn’t the notion of the raw texture that put me off, but actually the slightly in-between state. Having said that, the rest of the dish was full of flavour, the morels working well with the artichokes and the chicken.

Wild strawberry, strawberry jelly, champagne granita

The pre-dessert of wild strawberries and champagne granita is a refreshing palate cleanser. The wild strawberry jelly was erring on the side of medicinal, but this is the thing with fresh seasonal produce – what you gain in seasonality can sometimes result in a slight loss in consistency. I would still rather have had this than imported giant strawberries from Spain.

Rhubarb and custard

I think we all know how I feel about this dessert, as I raved about it so much last time. Just as perfect, the soufflé was a delicious combination of textures and flavours. I shall be incredibly disappointed when it goes off the menu, but again Yorkshire rhubarb and blood oranges are seasonal products. I hope to see it again next year.

We finished the menu with little macaron and pâtes de fruits. Again we really enjoyed our meal. The food is well executed, and the flavours generally well balanced. There were more diners in the restaurant this time, and this added to the atmosphere. I really liked the bar too, and have been recommending that to people who just want a drink with a good bar menu – some very interesting options on there, and a very comfortable room. I look forward to my next visit, knowing that the growing season will be in full swing, and that there will be even more on offer.

Roux at Parliament Square
12 Great George Street
London
SW1P 3AD

January 24, 2012 2 Michelin Stars

The Square, Mayfair

I adore the Square – the staff are warm but the service impeccable; the food excellent; and I’m assured of a good evening. I haven’t written about the Square before, but conscious of my posts on poorer experiences recently, I really wanted to share the restaurants I love. It was lovely to return to familiar surroundings, to see Cesar the charming manager, and Reynaud, the sommelier.

The room itself is spacious, with well placed tables, and walls hung with artwork. The tables are always beautifully laid, and you’re offered a lovely selection of warm bread on arrival. I tried the raisin bread – good crust and crumb, and very good aroma.

Your drinks chosen, the beautifully presented amuse arrive in three parts. A squid ink gougère filled with soured cream alongside a salt-cod beignet; some squid-ink rice crackers with taramasalata; and a tiny cornetto of foie gras mousse in a crisp shell, topped with hazelnuts. The flavours are zingy and strong but fitting – with your aperitif, they have enough flavour to hold your appetite whilst you peruse the menu.

And that choice is especially difficult – there were so many delicious things I would have happily ordered. On the specials menu was a new dish Cesar wanted us to try: sautéed Scottish langoustine tails with barbecued pork ribs, grapefruit, lardo di Colonnata, honey and soy. A tender cube of pork (not overly fatty either), grapefruit confit, delicate pieces of plump barely cooked langoustine, beautifully succulent leeks and the whole dish topped with two delicate shallot rings. The grapefruit provides a sweet and sour counterpoint to the pork, and lingers cleanly on the palate. Light and delicate, yet very satisfying, it’s a lovely addition.

For our actual starters the Hubby and I had both chosen the lasagne of Dorset and Alaskan crab. With a cappuccino of shellfish and champagne foam, I’m furious to say that this looked so amazing I’d completely forgotten to take a picture until I’d finished the dish! A delicate and creamy soup is plated with tiny circular disks of verdant parslane pasta, sandwiched with luscious crab. The whole dish is then topped with the champagne foam. I ate mine in layers, revealing each perfect stack in turn. The dish is light, delicate and effortless to eat. I shall need to return for the opportunity to photograph it again.

I’d mentioned to Cesar that I was going to have the foie gras, until I’d spotted the lasagne, and he kindly brought us some to try. A variation on one of their most popular dishes, the pan fried foie gras is served with new season rhubarb and burnt orange purée. The syrupy raisin purée is contrasted by the sharp rhubarb one, and the foie gras is topped with jewell-like raisins, puffed rice and tiny shards of honeycomb. The foie melts on your tongue, while the flavours dance around it. The honeycomb offers a sweet crunchy contrast to the soaked raisins.

After an appropriate gap, we moved to the roast fillet of turbot with celeriac milk purée, winter truffle, parmesan and hazelnuts. I love the meaty texture of turbot, and here it was perfectly and expertly cooked. On a bed of cabbage and celeriac, texture was added via a coating of roasted hazelnuts. The Parmesan delicately stated its presence too, without overpowering the flavour of the dish.

As is so often the case, we never made it to desserts, but the team made sure we finished our meal on a sweet high: the petit fours included a blackcurrant jelly, a tiny rolled passion fruit cake, a grapefruit confit, pineapple poached in hibiscus, and a ball of apple poached in cider. There were also salted caramel truffles – the crisp shell gave way to melting chocolate – and the salt very much a secondary flavour on the palate.

Many food bloggers and journalists think that fine dining is over, others that the steak and the burger reign supreme. Now, I’m as partial as the next gal to a good lobster burger, but there are times when a really good shellfish dish calls, and when you’d rather sit in a comfortable room drinking Puligny Montrachet. I rather suspect that the stuffy restaurants they refer to lack the warmth and charm of the Square. But ultimately with restaurants of this calibre, it’s only by returning several times that you develop this level of engagement with the front of house – it’s not something you can always develop when reviewing on an isolated basis. The Square remains on speed-dial, and I look forward to returning there soon.

The Square

10 Bruton Street

London W1J 6PU

—- Starters —-

Winter Minestrone with Snails, Turnip Oil

and Smoked Bone Marrow Crostini

Lasagne of Dorset Crab and Alaskan Crab with a Cappuccino

of Shellfish and Champagne Foam (£10.00 Supplement)

Tasting of Cornish Mackerel with Native Oysters and Caviar

Terrine of Chicken, Foie Gras and Truffle with

Madeira Jelly, Jerusalem Artichokes and Leeks

Slow Cooked Truffled Egg with Baked Celeriac,

Garnish Paysanne, Wagyu Ham and Red Wine

Salad of Cornish Skate, Smoked Eel and Mussels with a

Red Wine, Anchovy and Garlic Dressing

Cured Fillet of Aged Beef with Tête de Moine, Tardivo,

Grilled Potatoes, Scorched Onion and Truffle

Sauté of Scottish Langoustine Tails with Barbecued Pork Ribs,

Grapefruit, Lardo di Colonnata, Honey and Soy

—- Main Course —-

Roast Fillet of Zander with Pot Roasted Root Vegetables,

Lentil Purée and Pheasant Juices

Roast Fillet of Turbot with Celeriac Milk Purée,

Winter Truffle, Parmesan and Hazelnuts

Ragout of Doversole, Scallops and Oysters with Sea Kale,

Leeks and Chives

Fillet of Red Mullet with Pumpkin Gnocchi, Chanterelles,

Salsify and Parmesan

Roast Saddle of Hare with Port Glazed Endive and a

Tarte Fine of Celeriac and Pear

Sauté of Calves Sweetbreads with Scorched Onion,

Mimolette, cauliflower and Almonds

Daube of Ox Cheek with Creamed Potato, Smoked Onions

and Winter Vegetables

Assiette of Pyrenean Lamb with Ewes Curd Ravioli, New Season’s

Olive Oil, Pine Nuts and Raisins

—- Desserts —-

Cheese

(£10.00 Supplement,

£15.00 As An Extra Course)

Warm Roasted Pear with a Praline Macaroon

and Sherry Vinegar Ice Cream

Brillat-Savarin Cheesecake with Passionfruit and Lime

Crème Caramel with Candied Winter Fruit and

Warm Seville Orange Brioche Roulade

Banana Soufflé with Rum and Raisin Ice Cream

New Season’s Yorkshire Rhubarb, Mascarpone

Jellies with Rhubarb Juice and Sauternes

Bitter Chocolate Pavé, Mascarpone and Burnt Orange

A Selection of Sorbets

January 18, 2012 French

Pierre Koffmann, Belgravia

Age has its drawbacks, but it also brings its rewards. I’m lucky enough to have eaten in each of Pierre Koffmann’s London restaurants – one meal at La Tante Claire remains on my favourite five meals of all time. Pierre now presides over a lower key restaurant at the Berkeley Hotel, and remains on my list of favourites. As I was organising a lunch to meet my new chum Charlotte Lynham and we had lots to discuss, I wanted a room which where the food would be delicious, but where conversation could flow. Frankly, I rarely need an excuse to go back to visit Monsieur Koffmann, and so the booking was duly made.

The restaurant is bright, comfortable and always very cheery. I’d identified my guest as a coeliac on the booking notice, and once we had been seated, the waiter discreetly inquired who was who. Charlotte was offered two kinds of gluten free bread, a white bread, and a seeded variety. At every stage of the meal Charlotte was advised which dishes contained gluten and what the alternatives might be. As Charlotte was effectively barred from the bread, I was offered the whole fabulous selection to myself. The star for me was the rosemary brioche feuilletée – light, amazingly crisp, the rosemary neatly punctuating the richness of the buttery brioche.

Determined to get to the pistachio soufflé on the dessert menu, I opted to have two starters. Charlotte decided to join me as, having mentioned that she loved the game pie, the kitchen had kindly saved a duck pithivier for us to try before our mains.

To start I had fresh crab with a celeriac and apple remoulade. The dish arrives hidden beneath the carapace of a spider crab, which is lifted to reveal a beautiful delicate tower. The lightly dressed crab sits on top of a layer of crisp and slightly tart apple remoulade. The tower is topped with frisée, and disks of radish, all contributing to a light, crisp dish. Charlotte had the langoustines and scallops with shellfish broth, which I’ll come to in a minute.

As a middle course, we were brought the aforementioned duck pithivier. With the finest layer of perfectly scored puff pastry, the interior of the pithivier contained finely diced meat, placed on top of a rich unctuous red wine jus. It was rich, intense, but didn’t overwhelm the senses.

Charlotte decided to try the squid Bolognese-style as her main dish, and I managed to steal some from her. The squid had been cut into the finest, flattest tagliatelle, and served with a bolognese sauce. The sauce had been enriched with squid ink, intensifying the flavours. I thought the squid tagliatelle was absolutely exquisite, and frankly much nicer than pasta – perfect for coeliacs!

For my main course I had the langoustines and scallops with shellfish broth. The broth is presented inside another spider crab shell, and is delicate yet deep and earthy. The tender and barely cooked langoustine sit with scallops and clams in a shellfish bisque scented with finely sliced chives. The bisque is a much lighter and brighter one than I’ve ever had before, and supported the delicacy of the shellfish, rather than overwhelmed it. Nestling amongst the bisque were also tiny little croutons, and we noted that these had been left out of Charlotte’s dish – the attention to detail in the kitchen is duly noticed out in the restaurant.

To celebrate the Epiphany, the lovely staff brought me a slice of Galette des Rois. This traditional holiday cake is made with layers of dense frangipane and crisp pastry, and here the top was beautifully scored and glazed. Charlotte was offered a lemon sorbet, and found that delicious.

Finally, desserts. I’ve had Pierre’s pistachio soufflé with pistachio ice-cream on many occasions, and have even described it in this blog as my joint favourite soufflé of all time. Today’s offering did not disappoint: a most perfect combination of pistachio paste and egg whites, the soufflé is presented whole and then pierced with a quenelle of pistachio ice-cream. This slips through the centre of the soufflé, creating an even more luscious layer of pistachio scented foam. As the soufflé dish is lined with shavings of dark chocolate, the outer layer adds the necessary bitter and slightly salty counterpoint to the soufflé. It remains in first place on my soufflé leader board.

The staff again advised Charlotte which dishes would be most suitable for her. She plumped for the chestnut and chocolate mousse. This is beautifully presented and the mousse is sandwiched between three layers of crisp chocolate. I couldn’t tear myself away from my soufflé, but Charlotte said that the mousse was delicate in flavour, and the portion just the right size to satisfy without overwhelming her palate.

More than fully sated, we sat for a while absorbing the atmosphere of the room, drinking tea and coffee.

I’ve been to Koffmann’s on several occasions, and the standards are definitely going up. I find the restaurant reliable, the staff extremely courteous, and the food of an extremely high standard. I’ve always loved it, and I look forward to seeing it gain the recognition it deserves.

Pierre Koffmann
The Berkeley Hotel
Wilton Place
Knightsbridge
London SW1X 7RL

__________________________________________________________

HORS-D’ŒUVRES

SOUPE DE POISSONS, CROÛTONS ET AÏOLI

Provençale fish soup with croutons & aïoli — £9 —

CRABE, CÉLERI-RAVE ET POMME RÉMOULADE

Fresh crab with celeriac & apple remoulade — £15 / £24 —

CASSOLETTE D’ESCARGOTS, CHAMPIGNONS SAUVAGES ET PERSIL

Snails, wild mushrooms & parsley — £12 —

ARTICHAUTS ET HARICOTS VERT, VINAIGRETTE NOISETTE

Artichokes & green beans, hazelnut vinaigrette — £11 —

FOIE GRAS CHAUD, BETTERAVES ET CACAO

Hot foie gras with beetroot & cocoa powder — £15 —

PATÉ DE CANARD ET RIS DE VEAU SUR CROÛTE, SALADE

Encrusted duck & sweetbread paté & salad — £10 —

COQUILLES ST. JACQUES À L’ENCRE ET BROCOLI

Hand dived scallops, ink sauce & broccoli purée — £16 / £28 —

CALAMARS FAÇON BOLOGNAISE

Squid Bolognese-style — £10 / £18 —

TERRINE DE FOIE GRAS, BAGUETTE ET BRIOCHE

Terrine of foie gras with baguette & brioche — £15 —

LANGOUSTINES ET ST. JACQUES, NAGE DE COQUILLAGES

Langoustines & scallops with shellfish broth — £12 —

JAMBON NOIR DE BIGORRE, RADIS BEURRE

Noir de Bigorre ham with radish butter — £14 —

BOUDIN GASCON, BETHMALE, OIGNONS ET BETTERAVES

Gascony-style black pudding with Bethmale cheese, onions & beetroot — £9 —

__________________________________________________________

ENTRÉES

LOTTE RÔTIE, LENTILLES DU PUY ET SAUCE BORDELAISE

Roasted monkfish with Puy lentils, Bordelaise sauce — £26 —

CABILLAUD EN POT-AU-FEU, SAUCE VERTE

Cod with herb sauce — £23 —

SOLE POÊLÉE, GRENOBLOISE

Dover sole Grenoble-style — £40 —

PIED DE COCHON, TANTE CLAIRE

Pig’s trotter stuffed with sweetbreads & morels — £28 —

ENTRECÔTE DE BŒUF USA AU POIVRE NOIR

USA rib-eye steak with black pepper sauce — £29 —

DAUBE DE JOUE DE BŒUF, GRAND-MÈRE

Home-style, braised beef cheeks in red wine — £24 —

QUASI D’AGNEAU EN CROÛTE D’HERBES

Herb-crusted rump of lamb — £27 —

CÔTE DE BŒUF ÉCOSSAISE, SAUCE BÉARNAISE (FOR TWO)

Scottish rib of beef on the bone with Béarnaise sauce — £54 —

RAIE BOULANGÈRE, BEURRE D’HERBES ET OLIVES

Baked skate with herb butter & olives — £22 —

HOMARD ÉCOSSAIS, ÉPICES DOUCES ET RATTE

Scottish lobster with mild spices & ratte potatoes (600g) — £60 —

FLÉTAN SAUVAGE, LÉGUMES RACINES ET CITRON CONFIT

Wild halibut with confit lemon & root vegetables — £29 —

PIGEONNEAU D’ANJOU RÔTI, JARDINIÈRE DE LÉGUMES

Roasted Anjou pigeon with mixed vegetables — £26 —

ROGNONS ET RIS DE VEAU AUX CHAMPIGNONS DES BOIS

Veal kidneys & sweetbreads with wild mushrooms — £25 —

CANETTE DES DOMBES LAQUÉE AU MIEL MILLE FLEURS

Honey glazed duckling — £26 —

LAPEREAU RÔTI, HARICOT MAÏS ET CHORIZO

Roasted young rabbit with beans & chorizo — £23 —

POULET DE LAVERSTOKE PARK FARM RÔTI, CROÛTONS PERSILLES (FOR TWO) Roasted organic Laverstoke Park Farm chicken with parsley croutons (Allow 45 mins) — £54 —

All our fish are wild & ingredients come from sustainable sources

__________________________________________________________

LÉGUMES SÉLECTION

HARICOTS VERT

Fine French beans

CHOU-FLEUR

Cauliflower

GRATIN DAUPHINOIS

Potato gratin

PURÉE DE POMMES DE TERRE

Mashed potatoes

BROCOLIS

Broccoli

ÉPINARDS

Spinach

__________________________________________________________

SOUFFLÉ AUX PISTACHES ET SA GLACE

Pistachio soufflé with pistachio ice-cream (Allow 15 mins) – £14 –

GLACE POUSSE TOUT

Armagnac & Agen prune ice-cream – £10 –

ŒUF À LA NEIGE CARAMÉLISÉ

Caramelised floating island – £9 –

MOUSSE DE MARRON ET CHOCOLAT

Chestnut & chocolate mousse – £9 –

TARTE TATIN

Tart Tatin with vanilla ice-cream – £10 –

BABA AU RHUM, ANANAS

Rum baba with caramelised pineapple – £10 –

PAIN PERDU, BANANE RÔTIE

French toast & roasted banana – £9 –

GLACES ET SORBETS

Laverstoke Park Farm ice-cream selection & sorbets – £8 –

PARFAIT AUX CACAHUÈTES

Peanut parfait – £9 –

FROMAGES

Selection of cheeses – £15 –

__________________________________________________________

EARL GREY

ASSAM BLACK

MUTAN WHITE

SENCHA GREEN TEA

LEMON or MINT VERBENA

CHAMOMILE FLOWERS

ROOIBOS CHAI

WHITE VANILLA

GRAPEFRUIT

JASMINE PEARLS

ENGLISH BREAKFAST

CAFÉ your choice

– £3.50 –

January 12, 2012 Restaurant

Cheyne Walk Brasserie, Chelsea

We were introduced to the Cheyne Walk Brasserie abut three years ago now, and eat here regularly. But no matter how often I mention it, it appears no-one else is aware of it. It’s always busy, there’s a fabulous wine list, and the steaks are cooked over a huge open fire in the restaurant.

It is elegant, stylish, and very… French…

The brasserie itself is set inside an old corner pub, just by the Thames. From the outside it’s very understated, and it’s definitely the kind of restaurant you need to be seeking out, rather than stumble across. The interior is equally discreet, and there’s a very nice shabby-chic velvet seated salon upstairs. The banquette is a beautiful duck egg blue, and there are French chandeliers, tablecloths, and a roaring fire on which much of the food is cooked. The staff are predominantly French too, and the there’s a lovely French female sommelier, who remembers your preferences from visit to visit.

Once seated, you’re given a bowl of different breads which have been seared on the open fire, and served on wooden boards. I wish I could describe the full variety of the menu to you, but in reality I only ever eat the same thing here – wagyu beef! Before we get to that, there are a variety of starters – there’s always a foie offering – but I usually opt for the plump scallops, here served with crispy bacon and a little pea puree. The Hubby will often try the foie offering, which always comes with absolutely excellent brioche.

It’s worth recounting that on my first visit to the CWB a large table next to us ordered the crudités and dips – my word… A basket of the freshest and most varied vegetables imaginable arrived – it was incredible! If I thought it would even remotely allow room for my main, I’d order this. Perhaps if you’re in a large group you might consider it.

On every visit we have the wagyu. Always. It’s seared on the fire in the middle of the room, and comes with a variety of sauces and sides. I have the Bearnaise sauce, which here is thick, intense with tarragon, and with enough acidity to truly cut through the charred richness of the outside of the steak. The Hubby usually has the mushroom sauce, which is rich and dense, and he has a side order of chips – always perfectly cooked – in a little silver pot. I have a side salad, properly dressed, and full of soft leaves, rather than the bitter ones you find in many restaurants. The steaks are delivered to you on a board having been rested, with a burning stem of rosemary, and cut in front of you. The charred and burning rosemary really does evoke all kinds of food feelings, the scent of barbecues, outside cooking, it works very well with the sweetly charred scent of the steaks.

This certainly isn’t the cheapest steak in london, but if you’re looking for a little more French elegance than American diner, do give the Cheyne Walk Brasserie a go… It’s elegant, grownup and, for me, the best steak in London.

A La Carte

ENTRÉES
Soup of the Day (v)	£7.50
Onion Soup (g)	£9.50
Fresh Salmon Tartar Dressed with Capers, Gherkins and Parsley (n)	£12.00
Selection of Charcuterie (for 2 people)	£19.00
Aubergine Rolls with Red Tuna, Red Pepper Coulis and Aubergine Caviar	£12.00
Basket of Crudités with Sauce Trio (v)	£16.50
Lobster and Crab Ravioli with Lobster Bisque	£17.50
Selection of Salmon Tartar, Scallops, Oyster and Cornish, Tiger Prawn and Lobster Bisque	£18.00
Jerusalem Artichoke Gratin with Roquefort Cheese and Walnuts (v) (n)	£10.50
Pan fried Scallops with Crispy Bacon and Pea Puree	£16.00
Foie Gras of the Day	£14.50
Crab in Mayonnaise with Dill, Pink Grapefruit and Martini Blanco	£14.50
Wrapped Goat’s cheese with Pistachios on Poached Apple (v) (n)	£11.50
Cassolette of Snails with Cream and Garlic Sauce, Toasted Bread	£11.50
Rock Oysters	£12.00/£22.00
Mussels with Mariniere Sauce or Provencale Sauce	£7.50/£13.00

SALADES
Green Beans Salad, Pistachios and Fresh Mint (v) (n)	£9.50
Salad with Smoked Duck Breast, Gizzards, Crispy Bacon, Foie Gras and Croûtons, Raspberry Dressing	£13.50
Ste Maure Goat’s Cheese Salad, Asparagus and Parma Ham, French Dressing	£12.00

AU GRILL
Whole Grilled Sea Bass with Provencal Herbs (n)	£24.50
Whole Native Grilled Lobster with Garlic Butter	£36.00
Grilled Sea Bream with Lemon and Bay Leaves (n)	£23.50
Duck Breast from “Les Landes”, with a Honey Sauce	£21.50
Ribeye of Beef 350g	£23.50
Wagyu Ribeye 350g	£39.50
Sirloin of Beef 250g	£21.50
Half a Grilled Chicken from “Les Landes”	£15.50
Rack of Lamb from “Pyrénées”	£23.50
Veal Chop from Limousin	£23.00
Rib of Beef on the Bone for Two 1kg	£58.00
Beef Board for 3/4 people (Grilled T-Bone and Rib, Pan Fried Chateaubriand)	£98.00

AU FOUR
Seafood Parpadelles	£17.00
Spinach and Goat’s Cheese Ravioli, Basil Veloute and Beetroot Julian (v)	£13.50
Pan fried Beef Fillet, Potato Cake and Madera Sauce	£27.50
Lamb Medaillons with Caramelized Parsnip, Fresh Mint Puree and Gooseberry Sauce	£23.00
Pan fried Pigeon Breast with Tomato Polenta and Prune Sauce	£16.50
Salt Encrusted Royal Sea Bream	£26.00

ACCOMPAGNEMENTS	£4.10
Dauphinois Potatoes
Wilted Spinach
Mixed Seasonal Vegetables
Pan Fried Green Beans with Crispy Bacon
Pan Fried Wild Mushroom, Shallots and Parsley
Homecut Chips
Mash Potatoes
Mixed Salad

SAUCES
Béarnaise
Mayonnaise Maison
Red Wine Sauce
Peppercorn Sauce
Mushroom Sauce

DESSERTS	£8.00
Red Fruit and Rhubarb Crumble with Custard Cream (g)
Bourbon Vanilla Crème brulée
White Chocolate Mousse with Red Fruits and shortbread (g)
Selection of Ice Creams and Sorbets
Apple Tart Tatin flambéed with Calvados and Vanilla Ice Cream (g)
Chocolate Fondant with Tonka Seeds and Vanilla Ice Cream (g)

FROMAGES
£9.00 for 3 pieces
£13.00 for 5 pieces
Selection of Fine French Cheeses with Tomato Jam

TEAS & INFUSIONS
GREEN & WHITE TEAS
Sencha Japanese green tea	£3.50
Jasmine Chinese green tea	£4.00
Silver Needle 100% white tea	£4.50
BLACK TEAS	£3.00
English Breakfast
Earl Grey
Ceylon
Darjeeling
Lapsang Souchong
INFUSIONS
Fresh Mint	£3.50
Camomille	£3.00
Cut Peppermint	£3.00
Vervain	£3.00
Rosehip with Hibiscus	£3.50
Apple & Lemon	£3.50