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.
3 courses £125
Starters
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
13th–15th century
Hay Smoked Trout
(c.1730)
Lemon salad, gentleman’s relish & sorrel
1730 The Complete Practical Cook by Charles Carter
Lobster Loaves
(c.1714)
Grilled tail, cucumber & golden trout roe
1714 A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery by Mary Kettilby
The Truffle
(c.1500)
Truffle, mushroom parfait & grilled bread
13th-15th century
Snail Porridge
(c.2003)
Parsley, Iberico ham & fennel
2003 The Fat Duck Cook Book by Heston Blumenthal
Main Courses
Cod & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
1440 by Elias Ashmole
Powdered Duck Breast
(c.1670)
Smoked fennel, apricot, spiced umbles & raisins
1670 The Queen-like Closet by Hannah Wooley
Turbot Veronique
(c.2005)
Champagne, mussels, grapes & parsley
2005 The Fat Duck Cookbook by Heston Blumenthal
Braised Celery
(c.1730)
Gruyere, girolles, truffle, cider apple & smoked walnuts
1730 The Complete Practical Cook by Charles Carter
Hereford Ribeye
(c.1830)
Mushroom ketchup & triple cooked chips
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
1830 The Cook and Housewife’s Manual by Mistress Meg Dodds
Hereford Prime Rib for 2
(c.1830)
Mushroom ketchup & triple cooked chips
(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)
Side Orders
New potatoes
£8.00
Green beans & mustard
£8.00
Mixed leaf salad
£8.00
Triple cooked chips
£10.00
Desserts
Tipsy Cake
(c.1858)
Spit roast pineapple
1858 The English Cookery Book by J.H. Walsh
Tarte of Strawberries
(c.1591)
Vanilla cream, mountain pepper & strawberry sorbet
1591 ‘A Book of Cookrye’ by A.W.
Brown Bread Ice Cream
(c.1808)
Salted butter caramel, pear & malted yeast syrup
1808 A New System of Domestic Cookery by Maria Eliza Rundell
Chocolate Bar
(c.1730)
Passion fruit jam & mango sorbet
1730 The Complete Practical Cook by Charles Carter
Sambocade
(c.1390)
Goat’s milk cheesecake, elderflower, apple, pickled blackberry & smoked candied walnuts
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
Please inform us of any allergies & ask for further details of dishes that contain allergens.
Tasting Menu
Our tasting menu is available daily for £170 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 Trout
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
Lobster Loaves
(c.1714)
Grilled tail, cucumber & golden trout roe
***
Alows of Beef
(c.2016)
Smoked onion, ox tongue & bone marrow
***
Tipsy Cake
(c.1858)
Spit roast pineapple
or
Tarte of Strawberries
(c.1591)
Vanilla cream, mountain pepper & strawberry sorbet
Luncheon
Three-course set luncheon menu £65 per person.
Wine pairing £49 per person.
Available Monday - Sunday 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.
Smoked Trout Belly
(c.1847)
Sourdough, dill & yoghurt
1847 The Whole Art of Curing, Pickling and Smoking Meat and Fish by James Robinson
Ragoo of Pigs Ears on Toast
(c.1727)
Oxtail, onion, mustard & lemon
1727 The Compleat Housewife by E. Smith
***
Salt Cod
(c.1845)
Pea, pickled lemon & seaweed butter
1845 The Practical Cook, English and Foreign by Joseph Bregion and Anne Miller
Roast Belly of Lamb
(c.1826)
Cucumber, green beans & mint
1826 The Cook & Housewife’s Manual by Mistress Meg Dodds
Compost Tart
(c.1390)
Courgette, ricotta & garden herbs
1390 The Forme of Cury by The Master Cooks of King Richard II
***
Brown Bread Ice Cream
(c.1808)
Salted butter caramel, pear & malted yeast syrup
1808 A New System of Domestic Cookery by Maria Eliza Rundell
British Cheese
Apple & plum chutney, fig & perry paste, seeded crackers, oat biscuits & bread crackers
(£5 supplement)
The Fat Duck 30th Anniversary
Celebrating 30 years of The Fat Duck, we will be serving this special tasting menu from July 1st to 31st only.
£195 per person.
The Fat Duck 30th Anniversary
Nitro-Poached Aperitif
(c.2001)
Lime Grove
***
Snail Porridge
(c.2003)
Parsley, Fennel & Walnut
***
Roasted Scallop
(c.2001)
White Chocolate & Caviar
***
Turbot Veronique
(c.2000)
Champagne, Mussels, Grapes & Parsley
***
Allows of Beef
(c.2016)
Smoked Onion & Ox Tongue
Triple Cooked Chips (c.1995)
***
Black Forest Gateau
(c.2006)
Dark Chocolate, Kirsch & Cherry
Vegetarian Menu
The Truffle
(c.1500)
Mushroom parfait & grilled bread
***
Savoury Porridge
(c.1660)
Garlic, parsley & fennel
***
Frumenty
(c.1390)
Hen of the woods, spelt, pickled dulse & lovage
***
Salamagundy
(c.1723)
Beetroot, salsify, radish, horseradish & pickled walnuts
***
Braised Celery
(c.1730)
Gruyere, girolles, truffle, cider apple & smoked walnuts
Vegan Menu
Savoury Porridge
(c.1660)
Garlic, parsley & fennel
***
Salamagundy
(c.1723)
Beetroot, radish & pickled walnuts
***
Braised Celery
(c.1730)
Girolles, truffle, cider apple & smoked walnuts
Chocolate Bar
(c.1730)
Passion fruit jam & sorbet
Sorbet Selection
(c.1900)
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 two 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 Trout
(c.1730)
Gentleman’s relish, caviar & pickled lemon salad
Lobster Loaves
(c.1714)
Grilled tail, cucumber & golden trout roe
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
Turbot Veronique
(c.2005)
Champagne, mussels, grapes & parsley
Powdered Duck Breast
(c.1670)
Smoked fennel, apricot, spiced umbles & raisins
Tarte of Strawberries
(c.1591)
Vanilla cream, mountain pepper & strawberry 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 Trout
(c.1730)
Lemon salad, gentleman’s relish & sorrel
Or
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
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 Trout
(c.1730)
Lemon salad, gentleman’s relish & sorrel
***
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
***
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
***
***
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 (30g) £190
Oscietra (30g) £170
Beluga (30g) £390
Snacks
Sourdough & Butter
£8
Grilled Bread & Herb Oil
£8
Gordal Olives
£7
Crispy Pork Skin, Herb Salt
£8
Hay Smoked Trout, Sorrel
£14
Boards & Rolls
British Cheese
Chutney, grapes, crackers
£26
British Charcuterie
Pickles, piccalilli, sourdough
£28
Native Lobster Roll
Smoked lobster mayonnaise, pickled lemon
£34
Coronation Chicken Roll
Apricot, tarragon, almond
£28
Meat Fruit
Mandarin, chicken liver parfait & grilled bread
£28
Truffle
Truffle, mushroom parfait & grilled bread
£30
Pigs Ears on Toast
Oxtail, onion, mustard, lemon
£18
Main Courses
Isle of Wight Tomato Salad
Smoked goats curd, crouton, lavender, honey
£24/£36
Compost Tart
Grilled Ratte potatoes, goat's cheese, garden herbs
£32
Chips and Fish
Perfectly imperfect triple cooked chips, mussel ketchup, peas
£34
Whole Plaice
Brown butter, capers, samphire
£42
Hereford Beef
Fillet or Ribeye
Sauce Vert or Peppercorn Sauce
£56
Sides
Perfectly Imperfect Triple Cooked Chips
£7
Seasonal Greens
£8
New Potatoes
£8
Leaf Salad
£8
Desserts
Eton Mess
Vanilla cream, meringue, strawberry
£18
Sticky Toffee
Caramel sauce, dates, caramelised walnut ice cream
£18
Browne Fryes
Brioche donut, raspberry, redcurrant
£18
Tipsy Cake
Spit roast pineapple
Available 12-4pm
Mandarin Cake Shop Selection
£50
Ices
Strawberry, mango, blood orange, vanilla
£4 each
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.