A LA CARTE...
| Starters | |
| Terrine wood pigeon and foie gras terrine with warm salad of girolles, smoked eel and green beans |
£12.50 |
| Gazpacho chilled gazpacho with tuna niçoise |
£12.50 |
| Beetroot thinly sliced beetroot with goat's cheese beignets, raisin and pine nut dressing |
£12.00 |
| Salmon rillettes of organic salmon with blinis and caviar |
£13.00 |
| Crab cannellone of crab and freshwater prawn with cep purée and shellfish velouté |
£14.50 |
| Scallops seared scallops with morels, peas, feves and cauliflower purée |
£15.50 |
| Risotto wild mushroom risotto with crisp chicken wings, foie gras and cep velouté |
£13.00 |
| Main Dishes | |
| Squash encased in puff pastry with feta and pine nuts, served with celeriac purée |
£19.00 |
| Sole pan fried fillet with crushed Jersey Royals, watercress purée and buttered brown shrimps |
£27.50 |
| Seabass roast fillet with white onion purée, herb gnocchi and girolles |
£27.50 |
| Halibut cep crusted fillet with Lyonnaise potatoes, shallot purée and red wine sauce |
£27.00 |
| Chicken roast breast with truffle purée, braised baby gem and mushroom ravioli |
£25.00 |
| Veal blanquette of veal with braised shin tortellini and spring vegetables |
£27.50 |
| Lamb herb crusted rack, belly, sweetbreads, globe artichoke purée and confit potatoes |
£28.00 |
| Beef slow cooked fillet with triple cooked chips, spinach, green beans and béarnaise sauce |
£30.50 |
| Side Orders £5.50 |
|
| triple cooked chips | |
| potato purée, either plain, with spring onion or truffle | |
| spinach | |
| green beans, shallots and bacon | |
| mixed salad | |
| rocket and Parmesan salad |
Head Chef, Karl Burdock
Prices are inclusive of VAT and a discretionary 12.5% service charge is added to your bill
Prices are inclusive of VAT and a discretionary 12.5% service charge is added to your bill
Notting Hill Brasserie | 92 Kensington Park Road | Notting Hill Gate | W11 2PN | Tel. 020 7229 4481 | Email. info@nottinghillbrasserie.com