Elystan Street
| L | M | M | G | V | S | D |
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22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Contemporary Seasonal Dining in London
valutazione
Recensioni
fotografia
menù
with chive oil, leek hearts and egg
with garlic leaf, pine nuts, butter and parmesan
with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil
with new season's apricots, artichokes, roasted almonds and fennel pollen
with ewe's curd, balsamic vinegar, soused red onion and olive oil
with hazelnut oil, a deep fried pheasant egg and a light truffle cream
with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil
with Montgomery cheddar, melted leeks, button mushrooms and truffle
with new season's white asparagus, buttered mousserons and a coddled egg dressing
with new potatoes, asparagus, sea vegetables and seaweed mayonnaise
with garlic leaf pesto, white asparagus, hispi leaves and a parmesan cream
with nettle gnocchi, glazed cos lettuce, spring vegetables and mint
with celeriac remoulade, beetroot, baked potatoes and horseradish
with strawberry and elderflower
with hazelnut ice cream, 100's and 1000's
with caramelised orange
rhubarb, green apple, grapefruit and vanilla
with chocolate and rum macaroons
with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil
with Caesar cream, white asparagus, capers, crisp shallots and parsley
with grilled langoustines, leek hearts, sea herbs and lovage
with a deep fried pheasants egg, hazelnut oil and a light truffle cream
with new season's garlic leaf pesto and parmesan and mousserons
with fennel, orange, chilli and garlic
with slivered asparagus, radish, spring onions and soft herbs
with hispi cabbage, mousserons and a coddled egg dressing
with Montgomery cheddar, melted leeks, button mushrooms and truffle
with crushed Jersey Royals, sea kale and an emulsion of mussels, leeks and mousserons
with garlic leaf pesto, white asparagus, parmesan cream and hispi leaves
with creamed potato, buttered mousserons, white asparagus and roasting juices
with Berkswell and nettle gnocchi, spinach, glazed lettuce and a vinaigrette of spring vegetables
with field mushrooms, caramelised onions, galette potatoes, bone marrow, snails and thyme
with lemon ice cream and olive oil
with yoghurt ice cream
with strawberries and elderflower
peanut and salted caramel bar with banana ice cream
with a cod fish finger, lovage cream and lemon
with a coddled egg dressing and parmesan
with pickled cucumber, new potatoes, radish, citrus creme fraiche and dill
with new season's apricots, artichokes, roasted almonds and fennel pollen
with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil
with crisp shallots and chargrilled sourdough
with buttered leeks, button mushrooms and a small green salad
with Jersey Royal potatoes, asparagus, coastal leaves and seaweed mayonnaise
with garlic leaf pesto, white asparagus, parmesan cream, hispi leaves and mousserons
with ewe's curd, spring vegetables, gravy and mint
With Yorkshire pudding, crushed celeriac, roast potatoes and gravy. Available only for lunch
with deep fried pheasant egg and a light truffle cream
with milk ice cream and malt
with hazelnut ice cream, 100's and 1000's and a warm chocolate sauce
with apricots and camomile
with chive oil, leek hearts and egg
with garlic leaf, pine nuts, butter and parmesan
with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil
with new season's apricots, artichokes, roasted almonds and fennel pollen
with ewe's curd, balsamic vinegar, soused red onion and olive oil
with hazelnut oil, a deep fried pheasant egg and a light truffle cream
with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil
with Montgomery cheddar, melted leeks, button mushrooms and truffle
with new season's white asparagus, buttered mousserons and a coddled egg dressing
with new potatoes, asparagus, sea vegetables and seaweed mayonnaise
with garlic leaf pesto, white asparagus, hispi leaves and a parmesan cream
with nettle gnocchi, glazed cos lettuce, spring vegetables and mint
with celeriac remoulade, beetroot, baked potatoes and horseradish
with strawberry and elderflower
with hazelnut ice cream, 100's and 1000's
with caramelised orange
rhubarb, green apple, grapefruit and vanilla
with chocolate and rum macaroons
with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil
with Caesar cream, white asparagus, capers, crisp shallots and parsley
with grilled langoustines, leek hearts, sea herbs and lovage
with a deep fried pheasants egg, hazelnut oil and a light truffle cream
with new season's garlic leaf pesto and parmesan and mousserons
with fennel, orange, chilli and garlic
with slivered asparagus, radish, spring onions and soft herbs
with hispi cabbage, mousserons and a coddled egg dressing
with Montgomery cheddar, melted leeks, button mushrooms and truffle
with crushed Jersey Royals, sea kale and an emulsion of mussels, leeks and mousserons
with garlic leaf pesto, white asparagus, parmesan cream and hispi leaves
with creamed potato, buttered mousserons, white asparagus and roasting juices
with Berkswell and nettle gnocchi, spinach, glazed lettuce and a vinaigrette of spring vegetables
with field mushrooms, caramelised onions, galette potatoes, bone marrow, snails and thyme
with lemon ice cream and olive oil
with yoghurt ice cream
with strawberries and elderflower
peanut and salted caramel bar with banana ice cream
with a cod fish finger, lovage cream and lemon
with a coddled egg dressing and parmesan
with pickled cucumber, new potatoes, radish, citrus creme fraiche and dill
with new season's apricots, artichokes, roasted almonds and fennel pollen
with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil
with crisp shallots and chargrilled sourdough
with buttered leeks, button mushrooms and a small green salad
with Jersey Royal potatoes, asparagus, coastal leaves and seaweed mayonnaise
with garlic leaf pesto, white asparagus, parmesan cream, hispi leaves and mousserons
with ewe's curd, spring vegetables, gravy and mint
With Yorkshire pudding, crushed celeriac, roast potatoes and gravy. Available only for lunch
with deep fried pheasant egg and a light truffle cream
with milk ice cream and malt
with hazelnut ice cream, 100's and 1000's and a warm chocolate sauce
with apricots and camomile
with chive oil, leek hearts and egg
with garlic leaf, pine nuts, butter and parmesan
with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil
with new season's apricots, artichokes, roasted almonds and fennel pollen
with ewe's curd, balsamic vinegar, soused red onion and olive oil
with hazelnut oil, a deep fried pheasant egg and a light truffle cream
with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil
with Montgomery cheddar, melted leeks, button mushrooms and truffle
with new season's white asparagus, buttered mousserons and a coddled egg dressing
with new potatoes, asparagus, sea vegetables and seaweed mayonnaise
with garlic leaf pesto, white asparagus, hispi leaves and a parmesan cream
with nettle gnocchi, glazed cos lettuce, spring vegetables and mint
with celeriac remoulade, beetroot, baked potatoes and horseradish
with strawberry and elderflower
with hazelnut ice cream, 100's and 1000's
with caramelised orange
rhubarb, green apple, grapefruit and vanilla
with chocolate and rum macaroons
with pickled cucumber, jersey royals, citrus crème fraîche, radish and dill oil
with Caesar cream, white asparagus, capers, crisp shallots and parsley
with grilled langoustines, leek hearts, sea herbs and lovage
with a deep fried pheasants egg, hazelnut oil and a light truffle cream
with new season's garlic leaf pesto and parmesan and mousserons
with fennel, orange, chilli and garlic
with slivered asparagus, radish, spring onions and soft herbs
with hispi cabbage, mousserons and a coddled egg dressing
with Montgomery cheddar, melted leeks, button mushrooms and truffle
with crushed Jersey Royals, sea kale and an emulsion of mussels, leeks and mousserons
with garlic leaf pesto, white asparagus, parmesan cream and hispi leaves
with creamed potato, buttered mousserons, white asparagus and roasting juices
with Berkswell and nettle gnocchi, spinach, glazed lettuce and a vinaigrette of spring vegetables
with field mushrooms, caramelised onions, galette potatoes, bone marrow, snails and thyme
with lemon ice cream and olive oil
with yoghurt ice cream
with strawberries and elderflower
peanut and salted caramel bar with banana ice cream
with a cod fish finger, lovage cream and lemon
with a coddled egg dressing and parmesan
with pickled cucumber, new potatoes, radish, citrus creme fraiche and dill
with new season's apricots, artichokes, roasted almonds and fennel pollen
with trombetta courgettes, green beans, hazelnut pesto, cashew milk and olive oil
with crisp shallots and chargrilled sourdough
with buttered leeks, button mushrooms and a small green salad
with Jersey Royal potatoes, asparagus, coastal leaves and seaweed mayonnaise
with garlic leaf pesto, white asparagus, parmesan cream, hispi leaves and mousserons
with ewe's curd, spring vegetables, gravy and mint
With Yorkshire pudding, crushed celeriac, roast potatoes and gravy. Available only for lunch
with deep fried pheasant egg and a light truffle cream
with milk ice cream and malt
with hazelnut ice cream, 100's and 1000's and a warm chocolate sauce
with apricots and camomile