Spring
Spring Restaurant
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Refined Seasonal Dining at Somerset House
valutazione
Recensioni
fotografia
menù
with sage butter
with green tomatoes, black olives and crispy leeks
salmon roe and carta di musica
with persimmon, young walnuts, bitter leaves and fennel oil
with truffle butter and crème fraîche
with pancetta, lemon relish and ricotta on bruschetta
with pickled aubergine, pak choi and beurre blanc
with borlotti bean gratin, spaghetti squash, chilli and marjoram
with slow cooked chard, onion rings and summer savoury hollandaise
with tomato, saffron and aïoli on bruschetta
girdles and spinach with ricotta salata
with young walnuts, buttermilk and honey dressing
with black garlic vinaigrette and sour cream
with sauce gribiche
with crème fraîche
with meringue, jersey cream and candied ginger
with chestnut cream
with muscat grapes and grissini
Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam
polenta and aioli
with carrot yoghurt
with anchovy mayonnaise, leeks and olives
with créme fraiche and nutmeg
with white polenta, rocket and chilli
with savoy cabbage, Café de Paris and swede
with créme fraîche
Housemade Blood orange Liqueur, Soda Water, Prosecco
Tapatio Blanco Tequila, Lime Juice, Agave Syrup, Volpaia Vinegar
Housemade Limoncello, Berto Bitter, Cocchi Torino, Fresh Orange
Chase Gin, Lemon Juice, Spiced Honey, Egg White, Angostura Bitter
Coffee infused Bowmore 12y Scotch, Rinse of Housemade Fennel Liquor, Chocolate Bitter
with pomegranate, honey walnuts, goat's curd and rose harissa
with pickled pear relish
with spigarello, anchovy, deep fried capers and winter tomatoes
with sicilian mandarin, agretti, fennel and chervil
with clams, wild garlic and dried chilli
with grilled calcots, roseval potato and aioli
with red wine butter, creamed spinach and onion rings
with saffron, wild garlic, tomatoes and soft herbs
with parsnip purée and collard greens with chilli and garlic
with charred aubergine, chickpeas, salsa rossa and créme fraiche
with buttered leeks, farro, ricotta salata and crispy sage
Fern Verrow crispy potatoes with black garlic vinaigrette, sour cream and soft herbs
with Meyer lemon cream and blood oranges
with muscat cream and roasted rhubarb
with coffee ice milk
with truffle honey and carta di musica
with rye crackers and honeycomb
with anchovy mayonnaise, leeks and olives
with créme fraiche and nutmeg
with white polenta, rocket and chilli
with savoy cabbage, Café de Paris and swede
with créme fraîche
with sage butter
with green tomatoes, black olives and crispy leeks
salmon roe and carta di musica
with persimmon, young walnuts, bitter leaves and fennel oil
with truffle butter and crème fraîche
with pancetta, lemon relish and ricotta on bruschetta
with pickled aubergine, pak choi and beurre blanc
with borlotti bean gratin, spaghetti squash, chilli and marjoram
with slow cooked chard, onion rings and summer savoury hollandaise
with tomato, saffron and aïoli on bruschetta
girdles and spinach with ricotta salata
with young walnuts, buttermilk and honey dressing
with black garlic vinaigrette and sour cream
with sauce gribiche
with crème fraîche
with meringue, jersey cream and candied ginger
with chestnut cream
with muscat grapes and grissini
Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam
polenta and aioli
with carrot yoghurt
Housemade Blood orange Liqueur, Soda Water, Prosecco
Tapatio Blanco Tequila, Lime Juice, Agave Syrup, Volpaia Vinegar
Housemade Limoncello, Berto Bitter, Cocchi Torino, Fresh Orange
Chase Gin, Lemon Juice, Spiced Honey, Egg White, Angostura Bitter
Coffee infused Bowmore 12y Scotch, Rinse of Housemade Fennel Liquor, Chocolate Bitter
with pomegranate, honey walnuts, goat's curd and rose harissa
with pickled pear relish
with spigarello, anchovy, deep fried capers and winter tomatoes
with sicilian mandarin, agretti, fennel and chervil
with clams, wild garlic and dried chilli
with grilled calcots, roseval potato and aioli
with red wine butter, creamed spinach and onion rings
with saffron, wild garlic, tomatoes and soft herbs
with parsnip purée and collard greens with chilli and garlic
with charred aubergine, chickpeas, salsa rossa and créme fraiche
with buttered leeks, farro, ricotta salata and crispy sage
Fern Verrow crispy potatoes with black garlic vinaigrette, sour cream and soft herbs
with Meyer lemon cream and blood oranges
with muscat cream and roasted rhubarb
with coffee ice milk
with truffle honey and carta di musica
with rye crackers and honeycomb
with anchovy mayonnaise, leeks and olives
with créme fraiche and nutmeg
with white polenta, rocket and chilli
with savoy cabbage, Café de Paris and swede
with créme fraîche
with sage butter
with green tomatoes, black olives and crispy leeks
salmon roe and carta di musica
with persimmon, young walnuts, bitter leaves and fennel oil
with truffle butter and crème fraîche
with pancetta, lemon relish and ricotta on bruschetta
with pickled aubergine, pak choi and beurre blanc
with borlotti bean gratin, spaghetti squash, chilli and marjoram
with slow cooked chard, onion rings and summer savoury hollandaise
with tomato, saffron and aïoli on bruschetta
girdles and spinach with ricotta salata
with young walnuts, buttermilk and honey dressing
with black garlic vinaigrette and sour cream
with sauce gribiche
with crème fraîche
with meringue, jersey cream and candied ginger
with chestnut cream
with muscat grapes and grissini
Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam
polenta and aioli
with carrot yoghurt
Housemade Blood orange Liqueur, Soda Water, Prosecco
Tapatio Blanco Tequila, Lime Juice, Agave Syrup, Volpaia Vinegar
Housemade Limoncello, Berto Bitter, Cocchi Torino, Fresh Orange
Chase Gin, Lemon Juice, Spiced Honey, Egg White, Angostura Bitter
Coffee infused Bowmore 12y Scotch, Rinse of Housemade Fennel Liquor, Chocolate Bitter
with pomegranate, honey walnuts, goat's curd and rose harissa
with pickled pear relish
with spigarello, anchovy, deep fried capers and winter tomatoes
with sicilian mandarin, agretti, fennel and chervil
with clams, wild garlic and dried chilli
with grilled calcots, roseval potato and aioli
with red wine butter, creamed spinach and onion rings
with saffron, wild garlic, tomatoes and soft herbs
with parsnip purée and collard greens with chilli and garlic
with charred aubergine, chickpeas, salsa rossa and créme fraiche
with buttered leeks, farro, ricotta salata and crispy sage
Fern Verrow crispy potatoes with black garlic vinaigrette, sour cream and soft herbs
with Meyer lemon cream and blood oranges
with muscat cream and roasted rhubarb
with coffee ice milk
with truffle honey and carta di musica
with rye crackers and honeycomb