Six Course Tasting Menus Primrose Hill

Six Course Vegetarian Tasting Menu

  • Broccoli, Kale & Spinach Soup with garlic crostini & white truffle oil
  • Falanghina Beneventano, Lapilli 2016 Campania, Italy
  • Grilled Mastelo Cheese quinoa tabouli, secretts farm leaves, pickles & garlic greek yogurt
  • Altano Douro, DOC, 2015, Dour Valley, Portugal
  • Puy Lentils smoked paprika, black figs, steamed courgettes, pistachios & green sorrel
  • Pinot Noir, Herve Kerlann, 2015Burgundy, France
  • Saffron Tagliolini grilled manouri cheese, broccoli, baby spinach, kale, wild mushrooms & truffle sauce
  • Kerner, Abbazia di Novacella, 2015Alto-Adige, Italy
  • 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 & octopus with courgette & mint croquettes, pea & cauliflower puree& smoked paprika dressing
  • Altano Douro, DOC, 2015, Dour Valley, Portugal
  • Roast wood pigeon, celeriac, savoy cabbage, griottines cherries, bone marrow & alsace bacon jus
  • Kerner, Abbazia di Novacella, 2015Alto-Adige, Italy
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger puree & lemongrass crab bisque
  • Falanghina, Beneventano, Lapilli, 2015, 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
  • Tito’s Vodka, Texas, USA
  • Assiette of desserts
  • Riesling, Nectaria Vendimia Tardia Miguel Torres 2010 Molina, Chile