Notting Hill Brasserie


(To be taken by the entire table) (to be taken by the entire table before 10.00pm)
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Soup button mushroom velouté with English breakfast
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Langoustine poached langoustines with scallops, oyster and wood sorrel
Touraine Sauvignon Blanc, Domaine de Marce 2008	100 mL
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Tortellini chicken and wild mushroom tortellini with frog legs, and truffle velouté
Bourgogne, Chardonnay, Antonin Rodet 2007	100 mL
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Monkfish pan fried with artichoke purée, salsify, wild mushrooms and truffle sauce
Mulderbosch, Chenin Blanc, Stellenbosch 2007	100 mL
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Veal braised cheek, rump and cannellone of tail with sweetbreads, ceps and cavolo nero
Rioja, Crianza, Becquer 2006	100 mL
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Rice Pudding vanilla rice pudding with ruhbarb compôte
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Fondant warm chocolate fondant with pistachio ice cream
Maury, Mas Mauziglia, Grenache Noir Vin Doux Naturel, France 2007	50 mL
or
Cheese selection of farmhouse cheeses
Taylor Port L.B.V 2003	50 mL
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Chocolate & Coffee
A selection of dishes by our head chef Karl Burdock

Six courses tasting menu at £65 per person or with the matching wine at £90 per person

A discretionary 12.5% service charge is added to your bill

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