Six Course Tasting & Vegetarian Tasting Menus Chiswick

Six Course Vegetarian Tasting Menu

  • Wild mushrooms  soup with garlic crostini & truffle oil
  • Albariño, Lagar Da Costa, 2018 ,Rias Baixas, Spain
  • Beetroot carpaccio & burrata
  • wild rocket & piquillo peppers, crostini, pumpkin & sunflower seeds, basil cress & balsamic dressing
  • Falanghina, Beneventano, Lapilli, 2018, Campania, Italy
  • Risotto of Jerusalem artichokes
  •               brussel sprouts, pickled turmeric & chilli cauliflower, toasted almonds, yeast flakes & parsley cress
  • Pinot Noir, Herve Kerlann, 2015 Burgundy, France
  • Saffron tagliolini with grilled manouri cheese
  • broccoli, baby spinach, green kale, pea shoots, wild mushrooms & truffle sauce
  • Sauvignon Gris, Petard Bazile, 2018, Loire, France
  • Selection of sorbets
  • U’luvka Vodka, Poland
  • Assiette of desserts 
  • Riesling, Nectaria Vendimia Tardia Miguel Torres 2010 Molina, Chile

Six Course Tasting Menu

  • San Daniele ham with baked potato & rosemary focaccia
  • avocado, wild rocket, dried tomatoes, tropea onions, porcini & truffle dressing
  • Ruche’, La tradizione, Montalbera, 2017, Piedmont, Italy
  • Sauteed scallops & mussel chowder, crostini, rouille & parsley cress
  • Albariño, Lagar Da Costa, 2018 ,Rias Baixas, Spain
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger puree & lemongrass crab bisque
  • Falanghina, Beneventano, Lapilli, 2018, Campania, Italy
  • Grilled fillet steak & braised ox cheeks, heritage carrots,  truffled mash potatoes & sugar snap peas
  • Malbec, Pascual Toso 2017 Mendoza, Argentina
  • Selection of sorbets
  • U’luvka Vodka, Poland
  • Assiette of desserts
  • Riesling, Nectaria Vendimia Tardia Miguel Torres 2010 Molina, Chile