Our Menu
MICHELIN-star chef Heston Blumenthal embarked on a journey to create a menu that transports historical discoveries and fascinations into a new and evolving modern dining experience. His iconic and signature dishes such as the Meat Fruit, a playful mandarin and chicken liver parfait, and jovially named Tipsy Cake, a spit roast pineapple dessert circa 1810, are world-renowned.
Starters
Meat Fruit 155
Hay Smoked Salmon 130
Salamagundy 140
Rice & Flesh 145
The Truffle 190
Sherried Scallops 220
W. Choclate & Caviar 100
Krystal Caviar 1300
Beluga Caviar 4500
Mains
Lamb & Cucumber 350
Cod In Cider 320
Chicken Cooked with Lettuces 320
Roast Halibut & Green Sauce 285
Roast Cauliflower 225
Hereford Ribeye 465
Fillet Of Wagyu Beef 475
Bone in Rib of Hereford Prime for 1200
Sides
Buttered Bay Carrots 55
Savoy Cabbage, Beef Pancetta & Onions 55
Mixed Leaf Salad 55
New Potatoes 55
Triple Cooked Chips 75
Green Beans & Mustard 55
Desserts
Tipsy Cake 130
Brown Bread Ice Cream 85
Raspberry Tart 110
Sambocade 100
Eggs in Verjuice 125
British Cheese 105
Nitrogen Ice Cream Trolley 100