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.

Toby Burrowes Head Chef Elystan Street

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


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


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

Sorbets 10
Blood orange

Cheese 17
Sandeman 10 years old Tawny Port NV 9