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“ A LA CARTE ”

sketch - 9 Conduit Street W1S 2XG 0207 659 4500 - www.sketch.london


STARTER Black Winter Truffle

Egg Yolk Raviolo / Leeks / Paris Mushrooms / Artichoke Cream / Périgueux Sauce Scallop and Beef Carpaccio / Parmesan Mousseline / Cuttlefish and Celeriac Chestnut and Pumpkin Velouté / Truffle Chantilly / Dark Chocolate £62

Sea Garden

Chilled Native Shellfish / Montgomery Cheddar / Mustard Grains with Champagne Smoked Haddock Corolla / Brandade with Radicchio / Salmon Eggs with Juniper Grilled Oyster No. 0 / Sardine Rillette / Ginger / Beer / Maple Syrup Seaweed Salad / Hispi £45

Pollock and Carabineros

Line-caught French Pollock Roasted with Black Peppercorns Mild Sauerkaut Velouté / Brown Shrimp / Capers Pan-fried Carabineros / Broccoli Purée with Wasabi Green Apple Ice Cream / Cucumber Foam / Breakfast Radish £47

Pig

Pig Ear Terrine with Chablis / Caramelised Salsify Grilled Iberian Pluma / Eriang Sauce / Bitter Leaves Parma Ham Velouté / Crispy Pork Skin / Red Beetroot / Red Cabbage Dried Fig Stuffed Cabbage £48

Please be advised our dishes may contain allergens, for advice please speak to your waiter. A minimum of two courses to be taken per person


FISH Wild Turbot

Fillet Perfumed with Clementines and Bay Leaves “Condiment Dundee-Peeky” / Citrus Reduction Golden Turnips and White Beetroot Purée Braised White Beans with Chorizo £50

Sea Bass and Foie Gras

Grilled Native Sea Bass Flavoured with Plankton Slice of Pan-fried Duck Foie Gras / Cauliflower / Morteau / Orange Apple Compte with Tandoori Octopus Stew Black Pommes Dauphine £52

Live Langoustines

Roasted in Brown Butter / Pickled Daikon / Coral Cream with Gouda Poached in Kerloups Sauce / Kañiwa Manzanilla Flavoured Mousseline / Consommé with Green Curry Tartar / “Oeuf à la Neige” / Tomato Powder £65


MEAT Veal

Pan-fried Fillet with Oregano / Baby Onions / Raisins / Spinach Velouté Traditional Pâté en Croûte with Veal Sweetbread / Pear and Gorgonzola Ice Cream Endives / Horn of Plenty / Star Anise £51

Roe Deer

Roasted with a Cinammon Stick / Green Peppercorns / Shiitake / Gooseberries Crispy Galette / Red Cabbage with Cassis Cocotte of Crosnes with Grapefruit Civet / Knödel £55

Bresse Chicken For Two

Crown Flavoured with Black Winter Truffle / Roasted with Ham Polenta with Cooking Jus / Lettuce Braised Thigh Gratinated “Parmentier” Style Fleurette Salad £105


CHEESE TABLE Selection of Cheese from La Fromagerie, Marylebone, London & Bernard Antony, Alsace Accompanied by Green Apple / Toasted Hazelnuts / Seasonal Chutney / Camembert Ice Cream / Grape Sorbet ÂŁ25


DESSERTS Mille-Feuille

Crispy Puff Pastry / Almond Cream / Caramelised Hazelnuts and Almonds Burnt and Candied Grapefruit / Kalamansi Gel Redcurrant Jelly / Blood Orange Sorbet / Vanilla Ice Cream £20

Somerset Burrow Hill

Bramley Apple Terrine / Ice Wine / Reduced Apple Juice Infused with Peppercorns Cider Mousse Pear Granita / Ewe’s Yogurt and Pear Sorbet Somerset Twenty Flambéed Gold Rush Apple / Somerset Pomona £20

Pierre Gagnaire’s Grand Dessert

Mont Blanc Avalanche / Blackberry Mini Rum Baba / Passion Fruit Syrup with Cachaça / Pineapple with Saffron / Mango Green Tea Dacquoise / Mousseline / Ice Cream / White Chocolate “Richerenches” Cream / Sauternes Eton Mess Frozen Nougat / Acacia Honey / Zephyr Tuile / Clementine / Apple Compote with Rosemary Selection of Six Miniature Desserts in Two Services £25

A discretionary service charge of 12.5% will be added to your bill. Rob Peter to pay Paul? Not at sketch, every penny of the service charge and tips are shared amongst our staff on top of the fair pay they get from us. That is why Rob, Peter and Paul and many others have been with us such a long lovely time. All prices are inclusive of VAT at 20%


Lecture Room & Library a la Carte Menu