London

Robbie Spencer Ashworth

PRIVATE DINING

Sample Winter Menu

PLATED

— Starter —

Confit cod with mussels, creamed miso leeks and a smoked butter mussel stock velouté with batter scraps and wild garlic oil

— Main —

Roast muntjac haunch with a garlic & thyyme butter pomme anna, caramelised chicory, jerusalem artichoke purée, Binham blue cheese croquette with black garlic & rosehip ketchup, sautéed kale and a venison jus

— Dessert —

Chocolate mousse stone with a hazelnut praline caramel centre and feuilletine base encased in a dark chocolate shell, with roast barley & malt ice cream and hazelnut brownie crumb

SHARING

— Main Courses —

Slow-roasted shoulder of Lamb

Roasted butternut squash with a spiced tomato pesto, lime yoghurt and toasted pumpkin seeds

Mange tout, green bean and garden pea salad, with toasted hazelnuts, sesame seeds and a citrus dressing

Roasted beetroot and puy lentil salad, with pickled mustard seeds, goats cheese and a tarragon and mustard dressing

— Dessert —

Vanilla & nutmeg egg custard tart with summer berry compote

Click here to make Private Dining enquiry

Back to ALL Food & Services

Instagram Facebook Email