Six Course Tasting Menus Chiswick

Six Course Vegetarian Tasting Menu

  • Broccoli, kale & spinach soup with garlic crostini & truffle oil
  • Albariño, Lagar Da Costa, 2017 Reas Baixas, Spain
  • Salt baked celeriac “scallops” cauliflower, smoked crisp quinoa, watercress
  • Sauvignon Gris, Domaine Plessis Glain 2016, Loire, France
  • Sea spaghetti & potimarron squash with romanesco broccoli, sage, yeast flakes, baby sorrel, pumpkin seeds & verjus dressing
  • Pinot Noir, Herve Kerlann, 2015 Burgundy, France
  • Kale campanelle pasta, asparagus, peas, broadens, himeji mushrooms, jerusalem artichoke pureé
  • comte cheese, basil, tomato & red pepper dressing
  • Sauvignon Gris, Petard Bazile, 2016, 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

  • Sautéed scallops & squid with broccoli, cauliflower & smoked paprika dressing
  • AlbariñoLagar de Costa 2017 Rias Baixas, Spain
  • Guinea fowl lasagne, truffled leeks & wild mushrooms
  • Langhe, Simane, Reverdito, 2016, Piedmont, Italy
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger puree & lemongrass crab bisque
  • Falanghina, Beneventano, Lapilli, 2017, Campania, Italy
  • Grain fed beef fillet steak & welsh braised cheek, wild mushrooms, spinach, truffled mashed potatoes & red wine jus
  • 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