Six Course Tasting Menus Chiswick

Six Course Vegetarian Tasting Menu

  • Beetroot, ginger, chilli & coriander soup, buckwheat noodles & broccoli tempura
  • Falanghina Beneventano, Lapilli 2016 Campania, Italy
  • Salt baked celeriac “scallops” cauliflower, smoked crisp quinoa, watercress
  • Sauvignon Gris, Domaine Plessis Glain2016, Loire, France
  • Sea spaghetti & potimarron squash with romanesco broccoli, sage, yeast flakes, baby sorrel, pumpkin seeds & verjus dressing
  • Pinot Noir, Herve Kerlann, 2015Burgundy, France
  • Moujadra with raw cabbage salad, courgette & mint puree, crisp onions & pomegranate
  • Chardonnay, Chablis Carre, 2017, Burgundy, 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 Costa2017 Rias Baixas, Spain
  • Guinea fowl lasagne, truffled leeks & wild mushrooms
  • Langhe, Simane, Reverdito, 2015, Piedmont, Italy
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger puree & lemongrass crab bisque
  • Falanghina, Beneventano, Lapilli, 2016, Campania, Italy
  • Grain fed beef fillet steak & welsh braised cheek, wild mushrooms, spinach, truffled mashed potatoes & red wine jus
  • Malbec, Pascual Toso 2016 Mendoza, Argentina
  • Selection of sorbets
  • U’luvka Vodka, Poland
  • Assiette of desserts
  • Riesling, Nectaria Vendimia Tardia Miguel Torres 2010 Molina, Chile