Six Course Tasting & Vegetarian Tasting Menus Chiswick

Six Course Vegetarian Tasting Menu

  • Broccoli, kale & spinach soup with garlic crostini & truffle oil
  • Albariño, Lagar Da Costa, 2017 ,Rias Baixas, Spain
  • English asparagus with smashed avocado, rainbow radish, pumpkin & sunflower seeds, lemon dressing
  • Falanghina, Beneventano, Lapilli, 2018, Campania, Italy
  • Gnocchi & sweetcorn, roasted beetroot, char corn, popcorn cress & black radish salad
  • Pinot Noir, Herve Kerlann, 2014 Burgundy, France
  • Kale tagliolini, 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
  • Wagyu beef carpaccio & burrata, heirloom tomatoes, pesto, garlic croutons & mixed leaves
  • Langhe, Simane, Reverdito, 2016, Piedmont, Italy
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger puree & lemongrass crab bisque
  • Falanghina, Beneventano, Lapilli, 2018, Campania, Italy
  • Grain fed grilled beef fillet steak & truffles, fresh borlotti & broad beans, baby spinach, heirloom tomatoes, bone marrow & 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