Tasting Menu a La Carte
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TASTING MENU A LA CARTE Chef’s Appetiser STARTERS Tuna Crab 14.50 Seared yellowfin tuna, sesame, wasabi, ponzu, black radish Handpicked Cornish crab, apple, cucumber, Kohlrabi, salmon roe 2009 Muscadet ‘Granit de Château Thebaud’, Domaine de la Chauviniere Tuna 15.50 Loire Valley, France Seared yellowfin tuna, sesame, wasabi, ponzu, black radish Foie gras Duck 15.00 Foie gras & duck liver parfait, quince, brioche Roast duck consommé, duck raviolo, girolles, turnip, fresh truffle 2014 Riesling Trocken, Fritz Haag Foie Gras 13.50 Mosel, Germany Foie gras & duck liver parfait, quince, brioche Stone bass Mushroom 9.50 Roasted stone bass fillet, artichoke barigoule Steamed wild mushroom pudding, madeira jus, potato & celeriac foam 2014 Grenache Blanc, The Foundry Stellenbosch, South Africa MAINS Mallard Roasted wild duck, heritage beetroot, spiced honey, granola Stone bass 25.00 Roasted fillet of stone bass, artichoke barigoule 2012 Shiraz, ‘Moonambel’, Dalwhinnie Victoria, Australia John Dory 27.50 Pan fried John Dory, pearl barley, prawn, heritage radish, lobster bisque Chocolate Dark chocolate and cherry mousse, cherry sorbet Halibut 32.50 Wild halibut, girolles, glazed onion, bordelaise, bone marrow 2009, Tokaji Aszu, “5 Puttonyos”, Royal Tokaji Mad, Hungary Venison 28.00 Fallow deer, butternut squash, hazelnuts, sprout leaves, juniper jus * Additional Course Suckling Pig 24.00 Seasonal Farmhouse Cheeses Slow roast suckling pig belly, seared scallop, Selection of British and French cheeses from Beillevaire turnip dauphinoise, honey & mustard jus A perfect matching can be organized by the sommelier team depending on your choices (7.00 supplement) Mallard 32.00 Roasted wild duck, heritage beetroot, spiced honey 6 courses 59.00 Celeriac 16.00 Wine pairing 49.00 Celeriac & wild mushroom pithivier, cavolo nero, mushroom velouté Available for lunch until 13.30 and dinner until 21.30 To be taken by entire table SIDES 4.50 each Mash potatoes Spiced honey glazed vegetables Hand cut chips Mixed Skylon salad Crisp green leaf salad Minted new potatoes Brussel sprouts with bacon and chestnut All prices are inclusive of VAT. A discretionary service charge of 12.5% will be added to your bill. If you have any specific food allergies or intolerances, please speak to our staff about your requirements before ordering Menus are subject to change due to seasonality and product availability. TO START WITH… Champagne By the glass 125ml Moet & Chandon Brut NV, Epernay 13.50 Laurent Perrier Brut NV, Tours-sur-Marne 15.00 Drappier Brut Rosé NV, Urville 15.50 Veuve Clicquot Ponsardin Yellow Label NV, Reims 17.00 Sparkling Wine By the glass 125ml Skylon History Chandon Brut NV, Argentina 8.50 Nyetimber Classic Cuvee 2010, West Susse 14.50 Following the destruction and devastation of the Second World War, the then Labour Government under Prime Minister White Wine By the glass 175ml Clement Atlee put forward the idea for a “Festival of Britain”, a unique permanent exhibition of the culture and splendour of 2015 Blanc Sec, Cuvée Jean Paul, France 6.00 the British Isles, to provide a rejuvenating effect to the 2015 Borsao Selección Blanco, Spain 6.50 war-ravaged British people. At the centre of this exhibition was 2015 Pinot Bianco, Quercus, Slovenia 7.50 to be a magnificent concert hall, to act as the focal point of 2014 Riesling, Palliser Estate, New Zealand 8.00 musical life in London. The derelict area on the South bank was 2016 Sauv. Blanc, Warwick Estate, South Africa 8.50 thus cleared, and on 3rd May 1951 the Royal Festival Hall was 2014 Côtes du Rhône Vill., Les Trois Bises, France 9.50 opened. 2014 St Veran, DomaineRemond, Burgundy 11.00 2015 Sauv. Blanc, Cloudy Bay, New Zealand 14.00 Red Wine In addition to the Royal Festival Hall, and other artistic and By the glass 175ml cultural pieces, was a newly commissioned structure known as Skylon, from where our restaurant gets its name. Located on a 2015 Grenache, Cuvée Jean Paul, France 6.00 site just west of the Festival Hall, this futuristic steel and 2014 Pinotage, M.A.N Family Wines, S. Africa 7.00 aluminium structure took the form of a giant cigar shaped lattice 2014 Quinta dos Avidagos ‘Lote 138’, Portugal 7.50 work, lit from within and standing 300ft tall. Designed by 2015 Malbec, Finca La Florentia, Argentina 8.00 competition winners Hidalgo Moya and Philip Powell, and 2013 Pinot Noir, Grace Bridge, California, USA 9.00 2015 Côtes du Rhône Villages, Les Gamin, France 9.50 manufactured by a British company, Painter Brothers, it was to 2013 Peña Roble, Bodega Resalte, Spain 10.00 be the enduring symbol of the festival. However, within less than 2013 Rosso di Montalcino, Tenuta Brunelli, Italy 12.50 twelve months of construction, the government decided to demolish the structure due to unsubstantiated fears for the public’s safety. Rosé Wine By the glass 175ml 2015 Cinsault Rosé, Les Fleurs de Montblanc,France 7.00 Shortly after, many of the other exhibition’s features were 2014 Tavel Rose, Prieure de Montezargues, France 11.00 demolished, with only the Royal Festival Hall surviving. Following 50 years of service to the performing arts and music, it was decided in 2005 that it was time for a fresh injection of life into THE BARTENDER CHOICE OF THE MONTH IS AMARO MONTENEGRO AT £12 the hall and the surrounding areas. Following 2 years work, and a budget of £91 million, the Royal Festival Hall re-opened in all its Montenegro Martini - By Viron former glory in June 2007. Amaro Montenegro, Tanqueray and amer Picon stirred with angostura bitter and peychaud bitter served in martini glass with fresh zest of grapefruit. D and D London have joined forces with the South Bank Centre in Lady Elena - By Simone this project, and using the skill, foresight and cutting edge design Amaro Montenegro, sherry fino and honey syrup, that this established restaurant group has at its disposal, have shaken with fresh orange and lime served in julep glass. created a stunning space incorporating a raised cocktail bar, a fine dining restaurant and a relaxed, all day grill. Noble citizen - By Daniele The menu has a strong British influence making the most of our Amaro Montenegro, cognac with fresh ginger and fresh lemon squeeze. islands’ wonderful produce. Shaken and double strained top up with ginger ale served in a high ball. Herbal Elixir- By Davide Amaro Montenegro thrown with Bulleit Rye Whisky and Grapefruit bitters. Italian Poet - By Dawit Amaro Montenegro, Bacardi oro stirred perfectly with Punt& mes and orange bitter. Served in a goblet glass 1885 - By Stefano Amaro Montenegro shaken with crème de figue and fresh lemon squeeze finished with drop peychaud bitter and egg white. Served in a martini glass. Please ask the waiters for the extended menu .