Chateaubriand, Button Mushroom Persillade, Bordelaise & Béarnaise

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Chateaubriand, Button Mushroom Persillade, Bordelaise & Béarnaise

Earl grey& wakame cured salmon, apple gel, Chateaubriand, button mushroom persillade, salted lemon, chilli emulsion Classic condiments, wholemeal blinis Peppered beef rump, braised cheek & glazed spring & keta caviar 12.50 radish 29.00 bordelaise & béarnaise To share 80.00 10gr Persian Baeri 20.00 Roast venison, hazelnut & cacao nib crust, Cauliflower & truffle velouté 8.50 30gr French Aquitaine 73.00 300gr Herefordshire beef fillet, parsnip purée, macerated prunes & 30gr Siberian Baeri 75.00 green peppercorn or béarnaise 39.00 63° Marans hen egg, Emmental & truffle Côtes du Rhône jus 27.00 30gr Oscietra 95.00 parmentier, sautéed trompettes & charred leek oil 13.50 30gr Beluga 200.00 Pork fillet, charred leeks, curried cauliflower, USDA Rib-eye, 300gr, roasted “Boudin Noir”, pickled mustard seeds garlic, béarnaise 32.00 Pressed duck foie gras & smoked knuckle & tarragon 24.00 marble terrine, pear, ginger & tamarind Russian rye bread chutney 14.50 Chipotle marinated sirloin Sea bream, artichoke & saffron barigoule 22.50 Lobster, langoustine, Devon steak 300gr, charred piquillo London cured smoked salmon, horseradish cock crab, baby gem, watercress, pepper 32.00 crème fraîche, melba 12.75 Roasted sea bass, grilled bok choy, clams & oyster radishes & Marie Rose sauce 15.00 emulsion 26.50 Herefordshire fillet steak, roast glazed Harissa & peanut roasted aubergine, whipped baby carrots, wild mushrooms, watercress aioli, coconut, buckwheat, black quinoa & lentil tabouleh 10.00 Pan fried pavé of cod, squid & pine nuts, bordelaise jus 37.00 Italian kale & salsa verde 25.50 Condiments, Hoxton rye, Baratte butter Hand chopped beef tartare, Quaglino’s beef burger, pickled gherkin, grilled oyster emulsion, melba 13.00 Devilled rock oyster Watercress & pearl barley risotto, grilled king pepper, Applewood cheddar 15.50 chilli & lemon crumble each 4.50 oyster mushrooms, asparagus, toasted seeds 18.50 Warm asparagus jardinière, radish finger, fresh peas, nasturtium, fresh faisselle, Jersey rock each 3.50 Seared yellowfin tuna, mini caponata, minted sauce vierge 11.00 Goat’s cheese & spinach ravioli, fricassée printanière 19.50 sauce vierge 27.50 Pommes frites Braised red cabbage Mousseline potato 5.00 Wilted young spinach Mixed baby leaves Endive & escarole, Fourme d’Ambert, walnut dressing Food allergies and intolerances: before ordering please speak to our staff about your dietary requirements. A discretionary £3 per person music charge will be added to your final bill on evenings, except Mondays. .

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