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Home , Theobroma cacao

Cacao grower in Saint Lucia and cacao roaster in Borough Market Welcome to ‘cacao cuisine’

Rabot Menu_Spring19_V7.indd 1 28/01/2019 09:40 When we flung open the doors to Rabot 1745 in 2013 it was a grand experiment: was London ready for West Indian cacao cuisine with an eccentric British twist?

Since then our chic wood-paneled eatery, a contemporary take on a plantation house, has become an icon in its own right.

Rabot Menu_Spring19_V7.indd 2 28/01/2019 09:40 Rabot Menu_Spring19_V7.indd 3 28/01/2019 09:40 Our Rabot Estate dates from 1745 – hence the name here.

It’s the oldest and most beautiful cocoa estate in Saint Lucia set in a UNESCO site of natural beauty.

Come and stay at our eco-hotel, set in the middle of the cocoa. hotelchocolat.com/Boucan

Rabot Menu_Spring19_V7.indd 4 28/01/2019 09:40 STARTERS Goat’s Cheese, Black Olive & £7 Assiette of Cacao £6 Light goat’s cheese whipped with floral edge balsamic reduction, of cacao pulp. Super-smooth meets sourdough cacao pesto, nib butter, freshly crunch elevated with apple purée, lightly pickled baked sourdough. (V, N) beetroot, crushed black olive, Scandinavian rye bread and cacao nibs. Works so well. (V) Pulled Pork Piton £8 The Pitons are two astonishingly Salmon Ceviche & Cacao Pulp Sorbet £9 symmetrical sea mountains in Saint Fresh Scottish salmon Ceviche, a cocoa pulp Lucia. Rising above a rainforest canopy and lime zesty marinade. Atop avocado and of foliage, they overlook our island hide- tomato, a delicate lychee-like cacao pulp sorbet. away and cocoa plantation. Here our ‘Serve chilled’ made exceptional. Spoon or fork? pulled pork Piton-style is slow-cooked and tender in apple and with a Ti’ Jardin, Seasonal , crisp breadcrumb and cocoa nib coating. Velvety Roast Onion Purée £7 Ti’ Jardin (little garden’ in Saint Lucian creole) is Jerusalem Artichoke Soup, a terroir within our cocoa estate. Ours grows Mushroom Dumplings £7.50 spectacularly with seasonal vegetables unfurling Rising from intensely smooth Jerusalem from a velvety bed of, sage and onion purée. artichoke soup, dumpling-like mushroom Freshly cultivated with a slight cocoa nib crunch. duxelle with a savoury edge of cacao (VE) nibs. Fresh herb oil to taste. (V)

Hereford Beef Yorkshire Pudding £9 Seared Scallops & Parsley £11 A starter that boasts a roast. Yorkshire pudding Flash-seared king scallops cooked in on a velvety cacao-red wine reduction, filled for that ‘melt in your with mash. 24-hour cacao nib mouth’ texture. Fresh parsley foam marinated Hereford flank beef is seared rare cuts through. Served on a bed of for exceptional flavour. (A) celeriac cream. (SF)

Cacao Panko Crumb Oyster £11 Sharing Platter £24 How to capture the freshest oysters from Pulled Pork Bonbon, Salmon Ceviche, Ireland’s Carlingford lough? Rich and distinctive, Goat Cheese. we lightly coat in savoury cacao nib panko bread crumbs. Ta-ta, tartare, we opt for yuzu mayonnaise. A must-try. (SF)

DIETARY INFORMATION (V) Vegetarian, (VE) Vegan, (A) contains Alcohol, (SF) Shellfish, (N) Nuts. *Alcohol can be removed from some of our dishes.

ALLERGEN INFORMATION For any dietary requirements please ask a member of staff. Ask a member of our team if your are avoiding wheat or gluten. If you have any additional questions or requirements please ask a member of our team.

Rabot Menu_Spring19_V7.indd 5 28/01/2019 09:40 MAINS Cornish Halibut From The Market £18 Borough halibut marinated in citrus-like cacao pulp. Fresh, flash seared then roasted. Sea salt notes cut through our pineapple and papaya compote. Served with a cacao and coconut lime infusion. A breakthrough in flavour play.

12-hour Marinated ‘Bois Bandé’ Chicken £16.50 Bois Bandé (pronounced Bwah Bonday) or West Indian ‘bush magic; rum has been loved for centuries by the local communities around our cocoa estate. A riot of spice We are part of and sweetness, with notes of cinnamon, star Hotel Chocolat, anise and nutmeg and one special ingredient – the bark of tropical Richeria Grandis. the British luxury Works so well with chicken. Sweet potato served two ways and a rum peppercorn jus. and it (A)

was co-founders Venison Fillet Steak, Cocoa Herb Crust Angus Thirlwell & Braised Trimmings £26 Flash-seared highland venison fillet steak. and Peter Harris Pair with herb crusted venison braised trimmings, infused with the smoky depth of who discovered cacao nibs. Ready to pour, our velvety red wine reduction. Served with celeriac purée, Rabot Estate. spring onion and caramelised almonds. (A, N)

Vegetarian Trilogy Artichoke soup, ‘Inside-out’ Aubergine Curry, Feta & Leek Parcel £18 Three, served as one. Jerusalem artichoke soup with dumpling-like mushroom duxelle, spiced aubergine curry, feta and leek parcel with pickled market vegetables. A veritable vegetarian feast. (V)

Rabot Menu_Spring19_V7.indd 6 28/01/2019 09:40 Hereford Beef Chateaubriand: Seafood Cacao Bouillabaisse £18 cocoa pièce de résistance £65 We spend hours making the silken broth For two to share, served medium rare for our much-loved bouillabaisse. Grass-fed prime beef, 24-hour cocoa nib It bubbles slowly, brimming with cacao marinated, taste matched with our unique nibs, fresh tomatoes, herbs and fennel. plantation sauce and Himalayan salted, We spike it with cayenne and saffron 90% cacao savoury . before adding the freshest fish and Pickled market vegetables of the season. shellfish. (A, SF) With chips? Of course. The King of Burgers £15 Perfect with a bottle of our vintage red: - Add bacon £1.50 Chateau Chocolat, £35 Aged Cheddar, triple cooked chips, cacao Creole chutney, 70% ganache. (A*) Plancha Seared Cornish Hake £19 It took us a long time to create our Seared to seal in the succulence, with a signature burger. We settled on chopped fresh herb and cocoa nib crust, served rump steak, with only a smattering of with spaghetti-like spirals of courgette and other ingredients and side of our melting a side of seafood bisque. (A*, SF) 70% ganache. We think we’ve nailed it. Slow-cooked Hereford Beef £21 Feather blade cut, marinated in cocoa nibs Mac & Cheese £14 for 24 hours, then slow-cooked. Glaze of London’s best mac and cheese, reborn. beef stock, red wine, 70% dark chocolate We heighten flavour with a hint of and balsamic. (A*) mushroom in creamy, melted mature cheddar. So moreish, you’ll want to eat Leek And Feta Parcels £15 the bowl, which you can, it’s puff pastry So good, they need no ‘puff’. Sleek pastry kneaded with cocoa nibs. Served with parcels with a leek and onion feta fondue a whirl of smoked paprika coleslaw. (V) and cocoa nibs. Arrives with a colourful riot of seasonal vegetables. (V) Inside-out’ Aubergine Curry £12 Delicately spiced aubergine with coconut Salt Marsh Lamb £25 yoghurt and sundried tomato concasse. Our medium rare masterpiece, 24-hour Crowned with market vegetables cocoa nib marinated salt marsh lamb punctuated with carta di musica, rump with a velvety reduced stock and amazingly thin, crisp sheets of unleavened chocolate demi-glace. Pea purée bread. A towering tribute. (V, VE). and chargrilled baby gem. - Add chicken £6 Wonderful interplay. (A*) - Add monkfish £10

Rabot Menu_Spring19_V7.indd 7 28/01/2019 09:40 Engaged Ethics is the name we coined for our direct program to create sustainable cocoa growing. It’s a roll up the sleeves, take risks, long term approach, which has led to a remarkable set of results so far.

Rabot Menu_Spring19_V7.indd 8 28/01/2019 09:40 SIDES £4 White Chocolate Mash Shouldn’t work, but it does. Addictive. (V)

Caribbean Sweet Potato Chips With cacao barbecue sauce. (V, VE)

Sautéed Market Spinach With cacao nib butter. (V)

Garden Vegetables Green beans, sugar snap and peas. (V)

Cauliflower Gratin (V)

Potato Chips With cacao ketchup. (V, VE) SALADS Avocado, Tomato & Zesty Lime £7 / £12 Spiced lime cacao dressing, red onions, cherry tomatoes. (V, VE)

Superfood Seeded Salad £7 / 12 Earthy, crunchy, packed full of the good things – quinoa, cacao nibs, saffron-poached fennel, pumpkin , pistachios, cranberries. Moreishly good. Sensational when teamed with our secret-recipe orange tahini dressing. Fly solo or order as a table sharer. (V, VE)

Cocoa Caesar £12 - Add cacao crust chicken breast £6 - Add cacao pulp marinated monkfish £10 With roast sweet potato, soft-boiled egg, cacao nib croutons.

Rabot Menu_Spring19_V7.indd 9 28/01/2019 09:40 The cacao tree has (deservedly) the best ever name in the kingdom: literally “Food of the Gods” ( Cacao)

Sun-ripened, shade- grown, sustainable supercrop.

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Lights, cameras, spoons Double Shot Rum Baba £11 What do Dame Helen Mirren and Gary No half measures. Light baba cake sponge Oldman have in common? They’ve shared served with a double shot of Appleton our A-list BAFTA . For eight years Estate Jamaican rum. Pour over to let the running our show-stopping desserts graced honeyed notes soak gloriously in. Next? the spoons of countless celebrities. Cocoa nib infused whipped cream by the spoonful. So simple, yet oh so good. The BAFTA 2018 dessert £10 (V, A*) The winner is... cocoa. Nicaragua 76% Supermilk takes centre stage in our The Rabot Mousse Seduction £10 cocoa-rich mousse. Single origin chocolate three ways: Starring our salted caramel ganache, 65% Supermilk, 70% dark, 90% dark. crispy sesame and nigella fascinator Work your way up. (V, N) and dark chocolate flourish. (N) Crumbly Blackberry & Chocolat £9 Molten Chocolate Lava £9 We recreate that crumble crunch with Made on-site daily from cocoa beans grown grated coconut, almond frangipane and on our Saint Lucian plantation, served with 70% dark chocolate melted into the Rabot nib-infused ice cream. (V) mix. Trio of blackberry, blueberry and blackcurrant served with cacao pulp sorbet. The Story Of Chocolat, In Ice £8 Only things missing? Dairy or wheat. The story of chocolate in three scoops, as (V, VE, N) served in Saint Lucia next door to our cacao plantation. First, floral citrus cacao pulp as a Trio of Island Sorbets £7 sorbet. Next, finely ground cacao nibs infuse Cacao pulp and soursop , our Rabot ice cream. To finish, chocolate guava, roasted pineapple. ice cream made distinctive with 70% dark. (V*) Chocolate evolution on ice, artfully told. (V, N)

Rabot Menu_Spring19_V7.indd 11 28/01/2019 09:40 THE ANATOMY OF COCOA

Fig. 1 Fig. 2 Whole Cocoa Pod Cut Cocoa Pod

Fig. 2.1 The Pulp Flavours of: lychee/sweet elderflower We use for: sorbets, cocktails & marinades.

Fig. 2.2 The Bean Needs to be fermented and sun dried, then delicious. Fig. 2.3 See fig.3 The Husk We use for: organic composting.

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Fig. 3

Fig. 3.1 The Shell Flavours of: toast, umami. We use for: tea infusion drinks, cooking stock & spice mixes.

Cacao Other chocolate makers discard everything but the cacao nibs. We use it all.

Fig. 3.2 The Nib Flavours of: cocoa oak & . We use for: marinades, sauce enriching, crusts and grinding up to make chocolate and chocolate drinks.

Rabot Menu_Spring19_V7.indd 13 28/01/2019 09:40 Afternoon Tea of the Rare & Vintage Twenty degrees plus Gods or minus the Cocoa... worshipped by is where cocoa Mayans. Theobroma Cacao grows best. translates as ‘food of the gods’. Discover why. As well as growing our own in Saint Available Tuesday to Saturday, 1pm-5pm

Lucia, we work with Afternoon tea for two with a glass of growers in , Prosecco Superiore £35 each, £30 without. Colombia, Ecuador, Vegan, gluten-free, special dietary requirements? Simply let us know ahead at time of booking. Vietnam, Honduras Want to know more? Read our blog: and more. hotelchocolat.com/afternoonteagods

Our grocery? Our neighbours the market. The flavour of the Free range: we insist on it. From egg to chicken. beans varies with Pastry chef: Fabrice. Known for his taste-testing the geography, gene par excellence... type and harvest year. Explore our Rare & Vintage range in our chocolate shop downstairs.

Rabot Menu_Spring19_V7.indd 14 28/01/2019 09:40 Sandwiches Marinated beef and white chocolate horseradish A rare cut above. Grass-fed Hereford beef, 24-hour marinated with treacle and parkin spices. Fiery wasabi horseradish tempered in our high-cocoa butter white.

Creole chicken with pumpkin mayonnaise Heat of warm, smoky Saint Lucian spices and cayenne pepper, tamed in pumpkin Cocoa... worshipped by purée mayonnaise.

Mayans. Theobroma Cacao Egg mayonnaise brioche Aroma of fresh baked brioche? We make our own to create that ‘just right’ bite, the perfect translates as ‘food of the gods’. hold for egg and chive mayonnaise with a malty edge of cocoa nibs. (V) Discover why. Pea and tarragon mousse on rye sourdough Made with chickpea, lychee-like cocoa pulp and fresh lemon . Pea shoots and radish Available Tuesday to Saturday, 1pm-5pm thinly sliced. (V, DF)

Afternoon tea for two with a glass of Prosecco Superiore £35 each, £30 without.

Vegan, gluten-free, special dietary requirements? Simply let us know ahead at time of booking. Cakes & Scones Strawberry and cheesecake Want to know more? Read our blog: Forget tradition. Cheesecake reimagined as a light, airy mousse made with fragrant Madagascan hotelchocolat.com/afternoonteagods vanilla and all-natural strawberry gel purée. Cocoa nib crunch in the biscuit base. (V) Our grocery? Our neighbours the market. Chocolate and cherry opera gateau Opulent layers of light chocolate mousse, cherry purée and Madagascan vanilla sponge. Free range: we insist on it. From egg to chicken. Topped with a kirsch soaked cherry and 70% dark ganache. (V, A) Pastry chef: Fabrice. Known for his taste-testing Fresh baked sultana scone and cinnamon scone par excellence... Lavish your way. Strawberry jam, clotted cream or 70% chocolate ganache first?

Tasting Made from cocoa beans, including those grown on our estate in Saint Lucia. (V, N)

Please ask about today’s selection.

Rabot Menu_Spring19_V7.indd 15 28/01/2019 09:40 BEAN TO BAR Learn how to make chocolate straight from the cocoa bean, freshly grown on our cocoa estate in Saint Lucia. Your friendly guide and mentor will be one of Hotel Chocolat’s skilled chocolatiers. After a welcome from our in-house with a glass of prosecco, you’ll make your own bar of chocolate straight from the bean by hand - a delicious souvenir that you can take home, along with a goody bag of our chocolates. To book your place visit us in store or online at hotelchocolat.com/experiences £65 Gifting options available

2-4 Bedale Street, Borough Market, London SE1 9AL 020 7378 8226

rabot1745.com

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