The only difference between history & the present day is that history was in the past.
À La Carte
Our menu offers modern dishes, inspired by historic British gastronomy. The À La Carte menu is available 7 days a week, for Lunch from 12:00-14:00 Monday-Thursday & 12:00-14:30 Friday-Sunday and Dinner from 18:00-21:00 Monday-Thursday & 18:00-21:30 Friday-Sunday.
Starters
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
£26.00
13th–15th century
Hay Smoked Trout
(c.1730)
Gentleman’s relish & pickled lemon salad
£26.00
1730 The Complete Practical Cook by Charles Carter
Rice and Flesh
(c.1390)
Almond, saffron, veal sweetbread & smoked eel
£28.00
1390 The Forme of Cury by The Master Cooks of King Richard II
Salamagundy
(c.1723)
Smoked confit chicken, salsify, marrowbone, horseradish cream & pickled walnuts
£28.00
1723 The Cook’s and Confectioner’s Dictionary by John Nott
The Truffle
(c.1500)
Truffle, mushroom parfait & grilled bread
£29.00
13th-15th century
Lobster & Cucumber Soup
(c.1730)
Lobster salad, smoked onion, rock samphire & sorrel
£36.00
1730 The Complete Practical Cook by Charles Carter
Main Courses
Roast Cod & Cockle Ketchup
(c.1830)
Flamed cockles, leaf chicory & seaweed butter
£56.00
1830 A New System of Domestic Cookery by Maria Eliza Rundell
Chicken cooked with Lettuces
(c.1670)
Grilled onion emulsion, spiced celeriac & oyster leaves
£54.00
1670 The Queen Like Closet or Rich Cabinet by Hannah Woolley
Black Foot Pork Chop
(c.1670)
Pease pudding, black pudding & pickled onion
£58.00
1670 The Accomplished Cook by Robert May
Roast Turbot & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
£64.00
1440 by Elias Ashmole
Buttered Asparagus
(c.1821)
Pink fir potato, smoked onion emulsion & mushroom dressing
£48.00
1833 Vegetable cookery, with an introduction, recommending abstinence from animal food and intoxicating liquors / By a lady. Brotheron, Martha
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
£62.00
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
£64.00
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Hereford Prime Rib for 2
(c.1830)
Mushroom ketchup & triple cooked chips
£128.00
(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)
Side Orders
Green beans & mustard
£8.00
New potatoes
£8.00
Caraway carrots
£8.00
Mixed leaf salad
£8.00
Triple cooked chips
£9.00
Desserts
Tipsy Cake
(c.1810)
Spit roast pineapple
£22.00
1810 The English Cookery Book by J.H. Walsh
Brown Bread Ice Cream
(c.1808)
Salted butter caramel, pear & malted yeast syrup
£22.00
1808 A New System of Domestic Cookery by Maria Eliza Rundell
Chocolate Bar
(c.1730)
Passion fruit jam & ginger ice cream
£22.00
1730 The Complete Practical Cook by Charles Carter
Tarte of Strawberries
(c.1591)
Vanilla cream, mountain pepper & wild strawberry sorbet
£24.00
1591 A Book of Cookrye by A.W.
Sambocade
(c.1390)
Goats milk cheesecake, elderflower, apple, pickled blackberries & walnuts
£22.00
1390 The Forme of Cury by The Master Cooks of King Richard II
British Cheese
Apple & plum chutney, fig & perry cheese, walnut sourdough bread, oat biscuits & seeded crackers
£24.00
Please inform us of any allergies & ask for further details of dishes that contain allergens.
Royal Cooking Menu
To celebrate the Platinum Jubilee of Her Majesty Queen Elizabeth II, our chefs have curated a four-course menu inspired by historical dishes presented at the coronations throughout British history.
Four course menu £135 per person, to be taken by the whole table. Wine pairing £95 per person.
Available 19th May to 16th July 2022.
Elizabeth II (1953)
Coronation Chicken Tart
Apricot, raisins & smoked almond
James II (1685)
Veal Sweetbread
Asparagus, peas & chicken roasting juices
George IV (1821)
Fillet of Beef Royale
Smoked anchovy, bay carrot, onion & ox tongue
Henry V (1413)
Fflampayne
Strawberries, vanilla cream,
lemon verbena & strawberry sorbet
Vegetarian Menu
The Truffle
(c.1500)
Mushroom parfait & grilled bread
£29.00
***
Savoury Porridge
(c.1660)
Garlic, parsley & fennel
£19.00
***
Rice & Flesh
(c.1390)
Smoked almond, saffron, artichoke & apple
£22.00/£34.00
***
Salamagundy
(c.1720)
Salsify, horseradish cream & pickled walnuts
£20.00/£30.00
***
Buttered Asparagus
(c.1821)
Pink fir potato, smoked onion emulsion & mushroom dressing
£48.00
Chef's Table
For a behind the scenes dining experience, the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating four to six guests, a bespoke menu will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings to suit every occasion.
Six Course Menu - £185 lunch and dinner
Eight Course Menu - £220 lunch and dinner
(excluding 13.5% discretionary service charge)
Sample Eight Course Menu
Hay Smoked Trout
(c.1730)
Gentleman’s relish & pickled lemon salad
Lobster & Cucumber Soup
(c.1730)
Lobster salad, smoked onion, rock samphire & sorrel
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
Roast Sea Bass & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Black Foot Pork Chop
(c.1820)
Spelt, mushroom, apple & Robert sauce
Spring Tart
(c.1723)
Gariguette strawberries, rose, lovage & basil yoghurt & goats milk ice cream
Tipsy Cake
(c.1810)
Spit roast pineapple
Nitrogen Ice Cream Trolley
(c.1900)
Wine pairings available priced £105pp, £160pp or £300pp for the six-course menu
and
£140pp, £250pp or £500pp for the eight-course menu.
Private Dining
Our private dining room, inspired by the 16th century Tudor architectural style, seats up to 12 guests. A 3 or 5 course menu is available, including some of our signature dishes.
Three Course Menu - £120 lunch and dinner
Five Course Menu - £160 lunch and dinner
Sample 3 Course Menu
Hay Smoked Trout
(c.1730)
Gentleman’s relish & pickled lemon salad
Or
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Roast Sea Bass & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Or
Chicken cooked with Lettuces
(c.1670)
Grilled onion emulsion, spiced celeriac & oyster leaves
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Sambocade
(c.1390)
Goats milk cheesecake, elderflower, apple, pickled blackberries & walnuts
Or
Tipsy Cake
(c.1810)
Spit roast pineapple
Sample 5 Course Menu
Hay Smoked Trout
(c.1730)
Gentleman’s relish & pickled lemon salad
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Roast Sea Bass & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Or
Chicken cooked with Lettuces
(c.1670)
Grilled onion emulsion, spiced celeriac & oyster leaves
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Sambocade
(c.1390)
Goats milk cheesecake, elderflower, apple, pickled blackberries & walnuts
Or
Tipsy Cake
(c.1810)
Spit roast pineapple
***
***
Nitrogen Ice Cream Trolley
(c.1900)
Wine
Dinner by Heston Blumenthal Wine List
Our wine list features around 850 bins, having developed relationships with Chateaux & Estates from around the world.
With a depth of vintages from top producers as well as smaller vineyards with limited allocations.
We also offer an extensive list of wines by the glass, a perfect opportunity to explore pairings with the dishes from the menu.
Attached is a sample menu therefore wines and prices may vary.
Hyde Park Garden
Overlooking Hyde Park our Garden is open from 12:00 to 14:30 for lunch, 7 days a week, weather permitting.
Bread & Butter
£5.00
Trout Florentine
Trout, trout roe, beetroot, apple, horseradish
£12.00
English Potato Balls
Tunworth, onion vermicelli, burnt leek salt
£10.00
Long Fritters
Beetroot, sushinoko
£8.00
Cucumber Soup
Celeriac salad, smoked onion, sorrel
£14.00
Tomato Sallet
Smoked goats curd, honey, basil, lavender
£20.00
Suffolk Salad
Chicken, lardo, quail egg, anchovy, salad cream
£28.00
Fish & Admiral's Sauce
Brown butter, anchovies, shrimp, capers, peas
£market price
Steak & Vert Sauce
Parsley, mint, sorrel, chives, fries
Ribeye: £58.00, Fillet: £60.00
Lobster & Lemon Salad
Whole Cornish lobster, smoked mayonnaise, fennel, radish, fries
£68.00
Eton Mess
Vanilla cream, meringue, wild strawberry sorbet
£14.00
White Choc Ice
White chocolate, vanilla ice cream, raspberry, meringue
£13.00
Dark Choc Ice
Dark Chocolate, vanilla ice cream, pineapple, popping candy
£13.00
Please note our garden is only partially covered. We do provide some heaters and blankets are available on request. In the case of inclement weather we may be forced to close the Hyde Park Garden. In this case, our reservations team will be in contact to rearrange your booking.