Six Course Tasting Menus Primrose Hill

Six Course Vegetarian Tasting Menu

  • Beetroot consommé with buckwheat noodles, ginger, spring onions, chilli & broccoli tempura
  • Falanghina Beneventano, Lapilli 2016 Campania, Italy
  • Salt baked celeriac “scallops” cauliflower, smoked crisp quinoa, watercress
  • Altano Douro, DOC, 2015, Dour Valley, Portugal
  • Sea spaghetti & potimarron squash with romanesco broccoli, sage, yeast flakes, baby sorrel, pumpkin seed & verjus dressing
  • Pinot Noir, Herve Kerlann, 2015Burgundy, France
  • Moujadra with raw cabbage salad, courgette, onion & mint puree, crisp onions & pomegranate
  • 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

  • Sautéed scallops & squid, broccoli & cauliflower couscous & smoked paprika dressing
  • Altano Douro, DOC, 2015, Dour Valley, Portugal
  • Guinea fowl lasagne with truffle leeks & wild mushrooms
  • Langhe, Simane, Reverdito, 2015, Piedmont, Italy
  • Steamed sea bass with prawn & chive dumplings, bok choy, carrot & ginger purée & crab bisque sauce
  • Falanghina, Beneventano, Lapilli, 2015, Campania, Italy
  • 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