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 for lunch and for dinner daily.
Starters
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
£26.00
13th–15th century
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
£26.00
1730 The Complete Practical Cook by Charles Carter
Frumenty
(c.1390)
Octopus, spelt, smoked sea broth, pickled dulse & lovage
£34.00
1390 The Forme of Cury by The Master Cooks of King Richard II
Salamagundy
(c.1720)
Smoked confit chicken, salsify, marrowbone, horseradish cream & pickled walnuts
£29.00
1720 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 Kedgeree
(c.1940)
Grilled lobster, rice & curry
£38.00
1940 Good Food Dishes by Ambrose Heath
Main Courses
Turbot Veronique
(c.2005)
Champagne, mussels, grapes & parsley
£64.00
2005 The Fat Duck Cookbook by Heston Blumenthal
Lamb & Cucumber
(c.1826)
Best end of lamb, cucumber heart, sweetbread, peas & mint
£64.00
1826 The Cook & Housewife’s Manual by Mistress Meg Dodds
Powdered Duck Breast
(c.1670)
Smoked fennel, apricot, spiced umbles & raisins
£60.00
1670 The Queen Like Closet or Rich Cabinet by Hannah Woolley
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
£56.00
1440 by Elias Ashmole
Roast Pumpkin
(c.1660)
Hen-of-the-woods mushroom, delica pumpkin & cavolo nero
£48.00
1660 The Accomplisht Cook by Robert May
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
£64.00
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
Mashed potatoes
£8.00
Cabbage & onions
£8.00
Mixed leaf salad
£8.00
Triple cooked chips
£9.00
Desserts
Tipsy Cake
(c.1858)
Spit roast pineapple
£22.00
1858 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
Blackberry Tart
(c.1800)
Saffron cake, Jersey cream & meadowsweet ice cream
£24.00
1800 The Complete Confectioner by Hannah Glasse & Maria Wilson
Chocolate Tart
(c.1819)
Lime jam, frozen yoghurt & coconut sorbet
£22.00
1819 The Imperial and Royal Cook by Frederic Nutt
Sambocade
(c.1390)
Goats milk cheesecake, elderflower, apple, roasted figs & smoked candied walnuts
£22.00
1390 The Forme of Cury by The Master Cooks of King Richard II
British Cheese
Apple & plum chutney, fig & perry paste, pecan sourdough, oat biscuits & seeded crackers
£24.00
Please inform us of any allergies & ask for further details of dishes that contain allergens.
Luncheon
Three-course set luncheon menu £65 per person.
Wine pairing £49 per person.
Available Monday - Saturday at lunchtime.
Menu subject to change depending on seasonal availability of produce.
Menu must be pre-booked, however may be offered on the date of booking if requested.
Hash of Snails
(c.1723)
Walnuts, oxtail & grilled bread
1723 The Cook’s and Confectioner’s Dictionary by John Nott
Smoked Salmon Belly
(c.1847)
Sourdough, beetroot & horseradish
1847 The Whole Art of Curing, Pickling and Smoking Meat and Fish by James Robinson
Nettle Porridge
(c.1660)
Garlic, parsley & fennel
1660 The Whole Body of Cookery Dissected by William Rabisha
***
Roast Belly of Lamb
(c.1826)
Cucumber, smoked heart & dill
1826 The Cook & Housewife’s Manual by Mistress Meg Dodds
Salt Cod
(c.1845)
Jerusalem artichoke & admiral sauce
1845 The Practical Cook, English and Foreign by Joseph Bregion and Anne Miller
Compost Tart
(c.1390)
Grilled Ratte potatoes, goat’s cheese & garden herbs
1390 The Forme of Cury by The Master Cooks of King Richard II
***
Poore Knights
(c.1658)
Brioche, mandarin & earl grey ice cream
1658 The Compleat Cook by WM
Filbert Oil Ice Cream
(c.1880)
Brioche crisp, praline & hazelnut oil
1880 The Book of Ices by Mrs A.B. Marshall
British Cheese
Apple & plum chutney, fig & perry paste, seeded crackers, oat biscuits & bread crackers
(£5 supplement)
Tasting Menu
Our tasting menu is available daily for £160 per guest. Wine pairing options are also available.
Available in the main dining room daily.
12:00 - 13:30 & 18:00 - 20:00 Sunday to Thursday;
12:00 - 14:00 & 18:00 - 21:00 Friday & Saturday;
Menu subject to change due to seasonal availability of produce. Vegetarian and pescatarian tasting menus are available.
Tasting Menu
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Frumenty
(c.1390)
Octopus, spelt, smoked sea broth, pickled dulse & lovage
***
Powdered Duck Breast
(c.1670)
Smoked fennel, apricot, spiced umbles & raisins
***
Tipsy Cake
(c.1858)
Spit roast pineapple
Sunday Roast "Potato Time"
Starter
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
c.13th–15th century
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
1730 The Complete Practical Cook by Charles Carter
Salamagundy
(c.1723)
Beetroot, salsify, radish, horseradish & pickled walnuts
1723 The Cook’s and Confectioner’s Dictionary by John Nott
Roastie
Roast Potato & Caviar
(c.1664)
Supplement £15
1664 Englands Happiness Increased, or, A Sure and Easie Remedy against all Succeeding Dear Years by John Fraser
Main
Roast Chicken
(c.1672)
Pork stuffing, celeriac bread sauce & chicken gravy
1672 The English Art of Cookery by Richard Briggs
Roast Beef
(c.1830)
Yorkshire pudding, horseradish cream & beef gravy
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Roast Cauliflower
(c.1661)
Truffle macrows, cauliflower cream & mushroom gravy
1661 The Whole Body of Cookery Dissected by William Rabisha
Served with buttered bay carrots, cabbage & onions and roast potatoes
Dessert
Tipsy Cake
(c.1858)
Spit roast pineapple
1858 The English Cookery Book by J.H. Walsh
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower & apple, pickled blackberry, smoked candied walnuts & sorrel
1390 The Forme of Cury by The Master Cooks of King Richard II
Chocolate Tart
(c.1819)
Lime jam, frozen yoghurt & coconut sorbet
1819 The Imperial and Royal Cook by Frederic Nutt
Festive Menu
Festive Menu £160 per person (to be taken by the whole table). Available for Lunch & Dinner, from Monday 20th November to Saturday 30 December.
Pescatarian & vegetarian options are available upon request. Please inform us of any allergies & ask for further details of dishes that contain allergens.
Menu subject to change due to seasonal availability of produce.
Festive Tasting Menu
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
***
Sherried Scallop
(c.1965)
Scallop tartare, grilled shiitake & sherried mushroom broth
***
King’s Venison
(c.1066)
Beetroot, smoked chestnut & spelt
Sprouts & bacon
***
Black Forest Gateau
(c.2006)
Chocolate, amarena cherry, kirsch ice cream
Or
Tipsy Cake
(c.1858)
Spit roast pineapple
***
Sweetmeat
Festive Menu £160 per person (to be taken by the whole table)
Pescatarian & vegetarian options are available upon request. Please inform us of any allergies & ask for further details of dishes that contain allergens.
Christmas Day Menu
Our chefs have curated a tasting menu to be enjoyed in the restaurant on Christmas Day. Reservations are available from 12pm to 7.30pm. Private Dining Room is available for from eight to twelve guests at 12.00pm and 6.00pm. Menu is priced at £325pp. A vegetarian menu is available and we can cater to most other dietary requirements. Children's menu available at £160.
Full payment for the menu is required in advance for all reservations. Any extras plus service will be charged on the day.
Menu subject to change due to seasonal availability of produce.
Reservations for Christmas Day will open at 10:00 on Wednesday 25th September.
Snacks
***
Plum Meat Fruit
(c.1500)
Spiced red wine, chicken liver parfait & grilled bread
***
Langoustine Kedgeree
(c.1940)
Grilled langoustine, caviar, rice & curry
***
Fillet of Beef Royale
(c.1821)
Smoked anchovy, bay carrot, onion & sweetbread
Truffled mashed potatoes
***
Sambocade
(c.1390)
Black truffle, Tunworth, London honey & smoked walnuts
***
Black Forest Gateau
(c.2006)
Chocolate, amarena cherry, kirsch ice cream
Or
Christmas Tipsy Cake
(c.1810)
Spit roast pineapple, vanilla & sherry
***
Sweetmeats
New Year's Eve Menu
Our Chefs have curated a five-course menu to be enjoyed in the restaurant for dinner on New Year's Eve. Reservations are available from 6pm to 9.30pm.
The New Year's Eve Menu is £225 per person and payment is required in advance for all reservations.
Vegetarian and pescatarian menus are available and we cater to most other dietary requirements.
Menu subject to change due to seasonal availability of produce.
Snacks
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Sherried Scallop
(c.1716)
Smoked cauliflower, cauliflower cream, shiitake & sherry
***
Duck & Turnip
(c.79)
Buttered & creamed turnip, black truffle
Truffle mashed potatoes
***
Black Forest Gateau
(c.2006)
Chocolate, amarena cherry, kirsch ice cream
or
Tipsy Cake
(c.1810)
Spit roast pineapple
***
Menu £225 per person.
Pescatarian & vegetarian options are available upon request. Please inform us of any allergies & ask for further details of dishes that contain allergens.
Vegetarian Menu
The Truffle
(c.1500)
Mushroom parfait & grilled bread
£29.00
***
Savoury Porridge
(c.1660)
Garlic, parsley & fennel
£20.00
***
Frumenty
(c.1390)
Spelt, pickled dulse, lovage & artichoke
£20.00/£30.00
***
Salamagundy
(c.1723)
Beetroot, salsify, radish, horseradish & pickled walnuts
£20.00/£30.00
***
Braised Celery
(c.1730)
Gruyere, girolles, truffle, cider apple & smoked walnuts
£48.00
Vegan Menu
Savoury Porridge
(c.1660)
Garlic, parsley & fennel
£20.00
***
Salamagundy
(c.1723)
Beetroot, salsify, radish, horseradish & pickled walnuts
£20.00/£30.00
***
Braised Celery
(c.1730)
Girolles, truffle, cider apple & smoked walnuts
£48.00
Chocolate Bar
(c.1730)
Passion fruit jam & sorbet
£22.00
Sorbet Selection
(c.1900)
£16
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 - £195 lunch and dinner
Eight Course Menu - £230 lunch and dinner
(excluding 15% discretionary service charge)
Sample Eight Course Menu
Hay Smoked Salmon
(c.1730)
Gentleman’s relish, caviar & pickled lemon salad
Frumenty
(c.1390)
Octopus, spelt, smoked sea broth, pickled dulse & lovage
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
Roast Turbot & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Powdered Duck Breast
(c.1670)
Smoked fennel, apricot & raisins
Raspberry Tart
(c.1800)
Almond, olive oil cake, lovage, Jersey cream & raspberry sorbet
Tipsy Cake
(c.1810)
Spit roast pineapple
Nitrogen Ice Cream Trolley
(c.1901)
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 - £130 lunch and dinner
Five Course Menu - £170 lunch and dinner
Sample 3 Course Menu
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
Or
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Or
Powdered Duck Breast
(c.1670)
Smoked fennel, apricot, spiced umbles & raisins
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Chocolate Bar
(c.1730)
Passion fruit jam & mango sorbet
Or
Tipsy Cake
(c.1810)
Spit roast pineapple
Sample 5 Course Menu
Hay Smoked Salmon
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Roast Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
Or
Powdered Duck Breast
(c.1850)
Smoked fennel, apricot, spiced umbles & raisins
Or
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
***
Chocolate Bar
(c.1730)
Passion fruit jam & mango sorbet
Or
Tipsy Cake
(c.1810)
Spit roast pineapple
***
***
Nitrogen Ice Cream Trolley
(c.1900)
Wine
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.
To request a copy of our current wine list, please email [email protected].
Hyde Park Garden - Lunch
Overlooking Hyde Park, our Garden is open from 12:00 to 14:30 for lunch, 7 days a week, weather permitting. Drinks and snack reservations are available from 15:00 to 20:00.
Oysters & Caviar
Porthilly Oyster
Natural £6 ea
Hyde Park Garden £7 ea
Caviar
Platinum (5g supplement) £25
Platinum (30g) £165
Golden Oscietra (30g) £185
Beluga (30g) £405
Snacks
Sourdough & Butter
£7
Grilled Bread & Herb Oil
£7
Gordal Olives
£6
Crispy Pork Skin, Herb Salt
£8
Whitebait, Lemon Mayonnaise
£12
Breaded Cod Cheeks, Tartare Sauce
£18
Boards
British Cheese
Plum chutney, grapes, crackers
£24
British Charcuterie
Pickles, piccalilli, sourdough
£28
Sandwiches
Native Lobster Roll
Smoked lobster mayonnaise, pickled lemon
£32
Coronation Chicken Roll
Apricot, coriander, almond
£24
Egg Mayonnaise Roll
Nasturtium, black truffle
£24
Salads
Isle of Wight Tomato Salad
Smoked goats curd, crouton, lavender, honey
£24/£36
Hereford Steak Tartare
Egg yolk, sourdough cracker
£28/£46
Suffolk Salad
Chicken, quail egg, anchovy, salad cream
£26/£42
From the Grill
Cornish Fish, Capers & Wild Garlic
£MP
Fillet of Hereford Beef & Sauce Vert
£54
Artichoke, Asparagus & Pea
£34
Sides
Perfectly Imperfect Triple Cooked Chips
£7
Leaf Salad
£8
Potato Salad
£8
Seasonal Greens
£8
Desserts
Choux Bun
Hazelnut cream
£16
Eton Mess
Vanilla cream, meringue, strawberry
£16
Millionaire's Tart
Shortbread, caramel, ganache, gold leaf
£18
Mandarin Cake Shop Selection
£50
Ices
Strawberry, raspberry, mango
£9
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.