Our Elystan Street menus are a result of a collaboration between Phil and our head chef Toby. They take whatever produce from our suppliers is at its absolute peak as their inspiration and use classic food pairings to produce dishes that let the flavours of the ingredients shine through. Here’s a sneak peak at the dishes we’ll be introducing to our menus this January.
Curried lentil veloute with onion shells, golden raisins, hung yoghurt and coriander 19
Roasted and shaved cauliflower with cashew cream, pickled mushrooms, toasted almonds, truffle and Mimolette 23
La Latteria burrata with winter leaves, blood orange, rhubarb, soused red onion, Capezzana olive oil and pistachio 24
Tartare of langoustines, scallops and sea bream with Tokyo turnip, apple, salty fingers and lovage 34
Home cured bresaola with salt baked beetroot, tardivo, onion confit, balsamic vinegar and olive oil 21
Hand cut strozzapretti with black truffles, chicken stock, butter and parmesan 40
Ravioli of guinea fowl with creamed cabbage, roasted sprouts, lardo di collonata, chestnuts and tarragon 22
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Roasted cauliflower with truffled floret and almond couscous, nut milk, golden raisins and Mimolette tea 28
Slow cooked Jerusalem artichokes with pumpkin gnocchi, buttered chanterelles, truffled egg, hispi leaves and parmesan 24
Sauté of octopus and monkfish loin with spiced hummus, glazed fennel, blood orange, olive oil and chilli 38
Fillet of smoked haddock with a soft poached egg, colcannon, hispi cabbage and grain mustard 32
Warm salad of duck with caramelised vegetables, scorched red onion, roasting juices and balsamic vinegar 26
Daube of ox cheek with smoked creamed potato, bacon and stout jam, cavallo nero and red wine 30
Haunch of fallow deer with a tarte fine of celeriac and quince and a pickled pear and peppercorn jus 38
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Clementine sorbet with yoghurt, crushed meringue and citrus beignets 12
Tokaji Aszu 6 Puttonyos, Patricius, Hungary 2006 13.5
Brilliant Savarin cheesecake with blood orange and cardamom 12
Rhubarb and Sauternes trifle 13
Peller Estate, Vidal Ice wine, Niagara Peninsula, Canada 2015 18.5
Bitter chocolate brownie with hazelnut ice cream, 100’s and 1000’s and cream 14
Maury Rouge VdN, Mas Amiel, Languedoc Roussillon, France 2013 9
Tarte tatin of pears with vanilla ice cream 12
Château Laville, Sauternes, Bordeaux, France 2011 9.5
Ice creams 12
Vanilla
Hazelnut
Sorbets 10
Blood orange
Clementine
Cheese 17
Sandeman 10 years old Tawny Port NV 9