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 140
Hay Smoked Salmon 105
Salamagundy 135
Rice & Flesh 140
The Truffle 150
Sherried Scallops 220
50g Oscietra Caviar 1,200
Mains
Powdered Duck Breast 375
Cod In Cider 260
Chicken Cooked with Lettuces 295
Roast Halibut & Green Sauce 285
Roast Cauliflower 185
Hereford Ribeye 375
Fillet Of Wagyu Beef 450
Bone in Rib of Hereford Prime for 2 995
Sides
Buttered Bay Carrots 50
Savoy Cabbage, Beef Pancetta & Onions 55
Mixed Leaf Salad 50
New Potatoes 55
Triple Cooked Chips 75
Desserts
Tipsy Cake 105
Brown Bread Ice Cream 85
Sambocade 80
Caramelised Apple Tart 115
Chocolate Bar 75
British Cheese 105
Nitrogen Ice Cream Trolley 100