London

Robbie Spencer Ashworth

PRIVATE DINING

Sample Summer Menu

PLATED

— Starter —

Chalk stream trout with roasted heritage cherry tomatoes, crab salad with sea herbs and a tomato roasting dressing split with basil oil

— Main —

Dry-aged fillet of beef with miso glazed courgette, herb butter potato terrine, caramelised shallot chutney, courgette purée and a bernaise sauce

— Dessert —

Chocolate mousse stone with a blackberry compote centre, fig leaf ice cream and a coconut sugar caramel

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

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