We are absolutely delighted to host Head Chef Ross Bryans of Les 110 de Taillevent, London to present his seasonal British menu inspired by his Scottish upbringing, Michelin pedigree creating alongside Ramsay, Atherton + Corrigan, and his deep French culinary experience.
6 COURSE TASTING MENU 79
House-made sourdough, whipped preserved lemon + chervil butter
Foie gras, Kentish cherries + coffee pistachio waffles
Spelt lobster risotto + bisque
Wild turbot, romanesco + caviar roe sauce
Roasted lamb rack, smoked aubergine + courgette basil parmesan
Blueberry, honey + almond crème fraiche
Guanaja chocolate délice, raspberry + rose
OPTIONAL WINE PAIRING 59
Recommended wines for the evening are sourced from Stannary Wine, a Burgundy specialist + purveyor of fine wines from Italy + the New World.
Please specify any allergies or dietary restrictions at the time of booking. Vegetarian, gluten and nut-free alternatives are available on request.