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.
Starter
Meat Fruit (c.1500)
Hay Smoked Salmon (c.1730)
Salamagundy (c.1723)
Rice & Flesh (c.1390)
The Truffle (c.1500)
Savory Porridge (c.1661)
Main
Powdered Duck Breast (c.1846)
Cod In Cider (c.1940)
Chicken Cooked with Lettuces (c.1672)
Roast Halibut & Green Sauce (c.1440)
Roast Cauliflower (c.1660)
Hereford Ribeye (c.1830)
Fillet Of Wagyu Beef (c.1830)
Bone in Rib of Hereford Prime for 2 (c.1830)
Sides
Buttered Bay Carrots
Savoy Cabbage & Onions
Mixed Leaf Salad
New Potatoes
Triple Cooked Chips
Dessert
Tipsy Cake (c.1858)
Brown Bread Ice Cream (c.1808)
Sambocade (c.1390)
Caramelised Apple Tart (c.1726)
Chocolate Bar (c.1730)
British Cheese
Nitrogen Ice Cream Trolley (c.1901)