Six Course Tasting & Vegetarian Tasting Menus Primrose Hill

Six Course Vegetarian Tasting Menu

  • Asparagus, kale & spinach soup with pea shoots, white truffle oil & garlic crostini
  • Falanghina Beneventano, Lapilli 2016 Campania, Italy
  • Raw potimarron squash & roasted beetroot salad, green beans, mixed leaves, basil & spiced tahini
  • Altano Douro, DOC, 2015, Dour Valley, Portugal
  • Butternut squash risotto with garlic & parsley banana blossom, sautéed radicchio, green kale, pine nuts, sage, pickled turnips & yeast flakes
  • Pinot Noir, Herve Kerlann, 2015Burgundy, France
  • Kale campanelle pasta, cime di rapa, mixed mushrooms, jerusalem  artichokes puree, comte cheese, basil, tomato & red pepper dressing
  • Decanio Crianza, Las Orcas, 2014 Rioja, Spain
  • Selection of sorbets
  • Tito’s Vodka, Texas, USA
  • Assiette of desserts 
  • Riesling, Nectaria Vendimia Tardia Miguel Torres 2010 Molina, Chile

Six Course Tasting Menu

  • Parma ham with pumpkin & sunflower seed flatbread, avocado, wild rocket, dried tomatoes, tropea onions, porcini & truffle dressing
  • Malvasia Fina, Altano Douro, DOC, 2017, Douro Valley, Portugal
  • Sautéed scallops & mussel chowder, crostini, rouille & parsley cress
  • Falanghina, Beneventano, Lapilli, 2017, Campania, Italy
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger purée & crab bisque sauce
  • Le Carre de Cesar, Chablis, Chardonnay – Burgundy, France
  • Grilled fillet steak with oxtail cottage pie, heritage carrots, parsnip puree & sugar snap peas
  • Malbec, Pascual Toso 2016 Mendoza, Argentina
  • Selection of sorbets
  • Tito’s Vodka, Texas, USA
  • Assiette of desserts
  • Riesling, Nectaria Vendimia Tardia Miguel Torres 2010 Molina, Chile