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Head Chef Johannes Nuding


VEGETARIAN TASTING MENU Feuilletés Galette

Seaweed / Cauliflower / Celeriac Fromage Blanc Ice Cream / Wheat Beer

Beetroot

Smoked Beetroot Infusion / Turnips and Beetroots 63° Poached Egg

Morel

Fresh Morel Basket with Pine Nuts Baby Spinach / Soy Milk Mousse and Coffee

Carrot and Stilton

Spiced Carrot Mousseline / Roasted Pear / Stilton Cream

Ravioli and Asparagus

Mild Onion Ravioli with Mustard Grains White and Grean Asparagus

Pierre Gagnaire’s Grand Dessert

A Combination of Six Miniature Desserts in Two Services

Petits Fours 7 courses £95


TASTING MENU Feuilletés Sea Garden

Mediterranean Tuna Carpaccio “Torrino” Red Mullet and Shellfish / Bouillabaisse Emulsified with Olive Oil Gillardeau Oyster / Lemon Veil / Smoked Onion and Juniper Infusion

Lobster

Native Lobster / Green Tea and Almond Paste Mango / Nashi / Artichoke Traditional Bisque / Homemade Pasta

Cocotte

Frog Legs / Morels / Veal Sweetbread / Fennel / Green Olive Sauce “Poulette”

White Asparagus

Grilled White Asparagus / Green Crumble with Parmesan / Baby Squid with Black Garlic

Pigeon

Whole Roasted French Pigeon / Dried Apricots / Crunchy Vegetables Spiced Carrot Mousseline / Jus with a Hint of Chocolate

Pierre Gagnaire’s Grand Dessert

A Combination of Six Miniature Desserts in Two Services

Petits Fours 7 courses £120


You're welcome to photograph our dining room and dishes, but please avoid distracting phone conversations out of respect for others

Lecture Room & Library Tasting Menus  

sketch Lecture Room & Library tasting menus - *all menus are samples and subject to change. Please contact us at info@sketch.london for more...

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