Six Course 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
  • Grilled english asparagus rainbow radish, avocado, crisp onions, mixed herbs & lemon dressing
  • Altano Douro, DOC, 2015, Dour Valley, Portugal
  • Sautéed potato & herb gnocchi, beetroot, roscoff onion, piquillo pepper, reserva sherry vinegar & toasted pine nuts dressing
  • Pinot Noir, Herve Kerlann, 2015Burgundy, France
  • Kale campanelle pasta, asparagus, peas, broad beans, girolle 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

  • Wagyu beef carpaccio & burrata, heirloom tomatoes, pesto, garlic croutons & mixed leaves
  • Chateau de l’Aumerade- Cotes de Provence, France
  • Sautéed scallops & squid, broccoli & cauliflower couscous & smoked paprika dressing
  • Altano Douro, DOC, 2017, Douro Valley, Portugal
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger purée & crab bisque sauce
  • Falanghina, Beneventano, Lapilli, 2015, Campania, Italy
  • Grilled fillet steak, fresh borlotti, coco de paimpol & broad beans, baby spinach, heirloom tomatoes, bone marrow & black truffle
  • 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