Menu inspired by historic British cuisine, harmonizing it with a modern and international approach.
Aromatic sausage, roasted tomatoes, toasted mushrooms, sweet bacon, cured egg yolk and gravy sauce.
Potato, pistachio and black truffle textures.
Scallops and Chips
Canadian scallops accompanied by Sicilian lemon cream, flower vinaigrette and potato crystal.
Salmon & Earl Grey
Delicately cured salmon in Earl Grey tea, accompanied by avocado, crystal pickles and mujol caviar.
Giant tamarind glazed prawns, bisque gin sauce, and crispy porcini with smoked paprika.
Farm to Table
Fresh vegetables, roasted with spices, accompanied by chestnut cream, orange juice, candied pickles and sprouts.
Classic Beef Wellington accompanied by a porcini and gravy velouté.
British angus steak with Wagyu, buttery mashed potatoes, black garlic, Yorkshire pudding, and gravy sauce.
Bloody Mary powder
Octopus in harmony with a sauce of Italian tomatoes, romesco, roasted tomatoes and a charcoal crunch.
Low-temperature roasted lamb, yams, a rich gravy sauce of lamb and toasted asparagus.
The Fat Duck
Sealed duck, carrots cooked at low temperature, citrus notes of orange, artisanal pickles, crispy strawberry and dark beer sauce.
Fresh fish, black rice, thyme cream, herbal oil, lychee and pink pepper.
An extra black ice cream pie, filled with artisanal Dulce de Leite, deconstructed brownie, hazelnut crumble.
Strawberry and red fruit infusion, sheep cheese and crunchy tuile.
A contemporary reinvention of a 1974 classic. We present our “Banoffee Symphony”.