Nestled in the heart of the West End, our new Chef’s Table summer menu invites guests to dine within our underground farm, where the journey from harvest to plate is just a few metres rather than miles. With candlelight settling amongst flourishing greens, our Chef’s Table transforms into an intimate private dining setting for up to 16 guests. Our new summer Chef’s Table experience is a celebration of the season’s finest produce, with each dish featuring ingredients either grown in-house or carefully sourced from British suppliers.
This summer, expect a selection of light and elegant dishes, starting with farm canapés and Cape seed bread, which arrives at the table accompanied by whipped farm herb butter.
The highlight of the menu is the beautifully presented sea trout dish, surrounded by foraged greens and seaweed. Guests become a part of the creative culinary process by seasoning the dish to their taste and harvesting fresh leaves to build a salad directly from the farm.
The next course is the Spring lamb loin and lamb belly. Cooked simply, with precision and served alongside potatoes, English asparagus, goats curd and thyme jus. This dish showcases the quality of modern British fine dining as each course is paired with a curated selection of international wines, celebrating provenance and craftsmanship with the changing of seasons.
Finally, the experience concludes with a refreshing dessert of lemon parfait with berry compote and white chocolate tuille. A light and vibrant dish that delivers bright citrusy notes that burst with summer flavours.
This summer, expect a selection of light and elegant dishes, starting with farm canapés and Cape seed bread, which arrives at the table accompanied by whipped farm herb butter.
The highlight of the menu is the beautifully presented sea trout dish, surrounded by foraged greens and seaweed. Guests become a part of the creative culinary process by seasoning the dish to their taste and harvesting fresh leaves to build a salad directly from the farm.
The next course is the Spring lamb loin and lamb belly. Cooked simply, with precision and served alongside potatoes, English asparagus, goats curd and thyme jus. This dish showcases the quality of modern British fine dining as each course is paired with a curated selection of international wines, celebrating provenance and craftsmanship with the changing of seasons.
Finally, the experience concludes with a refreshing dessert of lemon parfait with berry compote and white chocolate tuille. A light and vibrant dish that delivers bright citrusy notes that burst with summer flavours.
