STARTERS/

Berlingots £25

Pasta parcels with Baron Bigod cheese
Seasonal wild mushrooms
Woodruff, barley and roasted hazelnut consommé

Scottish Langoustine £28

Seared in shellfish butter with heirloom carrots
Bouillon infused with pine tree buds and coffee

Foie Gras £35

Dry aged in bee wax
Poached in mushroom consommé
Sweet corn and queen of meadow

Bluefin Tuna £27

Beetroot, pickled Tropea onions with hibiscus
Wild berries and Tasmanian pepper ice cream

Daurenki Caviar £51

Celeriac and green apple remoulade
Brown butter emulsion, charcoal brioche
Sake and Meyer lemon ice cream

FISH/

Scottish Scallops £56

Delica pumpkin ravioli, lovage and Timut pepper
Saffron, orange, Mancino vermouth consommé

Red Mullet £39

‘Butterfly’, hispi cabbage, kumquat
Vanilla and bergamot infused bouillon

John Dory £46

Roasted cep mushrooms and figs
Amber ale and sakura leaf sabayon

Cornish Wild Turbot £49

Cooked ‘meunière’, smoked potato
Wakame seaweed and sansho pepper bouillon

MEAT AND GAME/

Kagoshima Wagyu Beef £98

Chargrilled with cedrat and absinthe pepper
Grumolo salad
Onion chutney, roasted chestnuts
Crosnes cooked in brown butter

Suckling Pig £41

Marinated in Stilton cheese
Quince spiced with curcuma
Acacia honey and chervil roots

Brittany Pigeon £38

Batak berry and Nikka Whisky marinade
Beetroot and blackberry

Roe Deer £45

Roasted on the bone with Kombu Tsukudani, Potato ‘grenaille’ and ground cacao

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

4 COURSE TASTING MENU/

£95 per person (to be enjoyed by the entire table) / £60 beverage pairing to be matched with each course 

Bluefin Tuna

Beetroot, pickled Tropea onions with hibiscus
Wild berries and Tasmanian pepper ice cream

Cornish Wild Turbot

Cooked ‘meunière’, smoked potato
Wakame seaweed and sansho pepper bouillon

or

Brittany Pigeon

Batak berry and Nikka Whisky marinade
Beetroot and blackberry

Saint-Marcellin

Cherry leaves and fig chutney

Dessert from à la carte selection

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

6 COURSE TASTING MENU/

£120 per person (to be enjoyed by the entire table) / £95 beverage pairing to be matched with each course / available 12:00 – 13:30 and 18:00 – 20:30

Bluefin Tuna

Beetroot, pickled Tropea onions with hibiscus
Wild berries and Tasmanian pepper ice cream

Berlingots

Pasta parcels with Baron Bigod cheese
Seasonal wild mushrooms, woodruff, barley and roasted hazelnut consommé

Scottish Scallops

Delica pumpkin ravioli, lovage and Timut pepper
Saffron, orange and Mancino vermouth consommé

Brittany Pigeon

Batak berry and Nikka Whisky marinade
Beetroot and blackberry

or

Kagoshima Wagyu Beef

Chargrilled with cedrat and absinthe pepper
Grumolo salad
Onion chutney, roasted chestnuts
(supplement £30)

Saint-Marcellin

Cherry leaves and fig chutney

Dessert from à la carte selection

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

8 COURSE TASTING MENU/

£160 per person (to be enjoyed by the entire table) / £120 beverage pairing to be matched with each course / available 12:00 – 13:30 and 18:00 – 20:30

Bluefin Tuna

Beetroot, pickled Tropea onions with hibiscus
Wild berries and Tasmanian pepper ice cream

Daurenki caviar

Celeriac and green apple, brown butter emulsion
Sake and Meyer lemon ice cream

Berlingots

Pasta parcels with Baron Bigod cheese
Seasonal wild mushrooms, woodruff, barley and roasted hazelnut consommé

Scottish Scallops

Delica pumpkin ravioli, lovage and Timut pepper
Saffron, orange and Mancino vermouth consommé

Brittany Pigeon

Batak berry and Nikka Whisky marinade
Beetroot and blackberry

Kagoshima Wagyu Beef

Chargrilled with cedrat and absinthe pepper
Grumolo salad
Onion chutney, roasted chestnuts

Saint-Marcellin

Cherry leaves and fig chutney

Dessert from à la carte selection

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

DESSERTS/

Itakuja chocolate £15

Chocolate crémeux and Passion fruit sorbet
Passion berry infused IPA beer custard cream

The White Millefeuille £19

Tahitian vanilla cream, jasmine jelly
Voatsiperifery pepper foam

Chestnut Baba £18

Vin jaune, walnut praliné
Chestnut ice cream

Yorkshire Rhubarb £17

Shiso cream on cherry leaves meringue
Rhubarb sorbet infused with Damas rose

Selection of French cheeses £16

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

WINE LIST/

Awarded the WFW Best Medium-Sized Wine List in The World 2018

Sample Wine List

In the heart of the Rhone Valley sits Valence, the home of Maison Pic, an institution for fine food and wine for three generations.

With a 2000-year history of wine growing, vines are grown all along the banks of the Rhone, from its source in the Swiss Alps, meandering over the hills of Hermitage to the Mediterranean plains of Châteauneuf-du-Pape.

For our London home, we have selected several of the region’s finest wines, alongside many hidden gems, and our Sommelier team would be delighted to assist you in exploring.

In addition to the Rhone Valley, we also offer wines from other regions in France, Europe and the rest of the world.

Enjoy your wine.

5 COURSE TASTING MENU/

£160 per person (to be enjoyed by the entire table) / available 13 – 15 February

Norwegian Sea Trout

Marinated and smoked with juniper and Douglas pine
Pike roe and clementine

Berlingots

Pasta parcels with Baron Bigod cheese
Watercress consommé, matcha tea
Infused with ginger and bergamot

Wellington Veal Fillet

Marinated in rhum and kampot pepper
Maitake mushrooms and black truffle

Cheese pebbles

Yorkshire Rhubarb

Shiso cream on cherry leaves meringue
Rhubarb sorbet infused with Damas rose

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

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VEGETARIAN 5 COURSE TASTING MENU/

£120 per person / available 13 – 15 February

Jerusalem Artichoke

Cooked in brown butter, Delica pumpkin ravioli
Saffron, orange and Mancino vermouth consommé

Berlingots

Pasta parcels with Baron Bigod cheese
Watercress consommé, matcha tea
Infused with ginger and bergamot

Truffle Chausson

Marinated in rhum and kampot pepper
Baked in brioche

Cheese pebbles

Yorkshire Rhubarb

Shiso cream on cherry leaves meringue
Rhubarb sorbet infused with Damas rose

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

7 COURSE TASTING MENU/

£195 per person (to be enjoyed by the entire table) / available 13 – 15 February

Irish Oyster

Granny Smith apple, wasabi and sake lee cream

Norwegian Sea Trout

Marinated and smoked with juniper and Douglas pine
Pike roe and clementine

Berlingots

Pasta parcels with Baron Bigod cheese
Watercress consommé, matcha tea
Infused with ginger and bergamot

Scottish Scallop

Smoked beetroot with grapefruit
Batak pepper and hibiscus emulsion

Wellington Veal Fillet

Marinated in rhum and kampot pepper
Maitake mushrooms and black truffle

Cheese pebbles

Yorkshire Rhubarb

Shiso cream on cherry leaves meringue
Rhubarb sorbet infused with Damas rose

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.

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VEGETARIAN 7 COURSE TASTING MENU/

£155 per person / available 13 – 15 February

Celeriac

Green apple, sake and yuzu emulsion

Jerusalem Artichoke

Cooked in brown butter, Delica pumpkin ravioli
Saffron, orange and Mancino vermouth consommé

Berlingots

Pasta parcels with Baron Bigod cheese
Watercress consommé, matcha tea
Infused with ginger and bergamot

Beetroot

Smoked beetroot rose with grapefruit
Batak pepper and hibiscus emulsion

Truffle Chausson

Marinated in rhum and kampot pepper
Baked in brioche

Cheese pebbles

Yorkshire Rhubarb

Shiso cream on cherry leaves meringue
Rhubarb sorbet infused with Damas rose

Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.