STARTERS/

Berlingots £23

Pasta parcels with Gruyère and Vacherin cheese
Seasonal wild mushrooms
Woodruff, barley and roasted hazelnut consommé

Scottish Langoustine £28

Seared in shellfish butter with celeriac
Apple and green anise emulsion

Baby Salsify £32

Roasted, cured pork cheek and black truffle (3g)
Coffee and green cardamom sabayon

Cornish Crab £25

Steamed with sobacha and dill panna cotta
Corsican clementine jelly

Scallop £33

Marinated in yuzu, Oscietra caviar
Beetroot and Vietnamese coriander
Smoked eel ice cream

FISH/

Dover Sole £40

Smoked beetroot rose with grapefruit
Batak pepper and hibiscus émulsion

Cornish Wild Turbot £42

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

John Dory £38

Cooked ‘meunière’ with Coco de Paimpol
Sage and coffee infused dashi

Wild Sea Bass £39

Roasted Jerusalem artichoke
Amber ale and sakura leaf sabayon

MEAT AND GAME/

Renard Rouge Quail £36

Roasted with nasturium infused honey
Foie gras, radish and yuzu

Suckling Pig £38

Marinated in Portobello beer and chamomile
Celeriac in brown butter, spiced apple
Vietnamese coriander

Venison and Foie Gras £43

Pithiviers, Likouala pepper, lemon meyer
Nikka whisky and crispy Autumn salad

Kagoshima Wagyu Beef £85

Roasted with wasabi, hispi cabbage parcels
Geranium rosat and Buddha’s hand consomme

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 MENU/

£115 per person (to be enjoyed by the entire table) / £85 wine pairing to be matched with each course 

Please note: this menu is not available 14.-16.2.2019

Cornish Crab

Steamed with sobacha and dill panna cotta,
Corsican clementine jelly

Albariño -Leirana ‘Finca Genoveva’, Bodegas Forjas del Salnés, Spain 2016

Berlingots

Pasta parcels with Gruyère and Vacherin cheese
Seasonal wild mushrooms
Woodruff, barley and roasted hazelnut consommé

Côtes du Rhône, Domaine la Luminaille Rhône valley, France 2017

Scottish Scallop

Smoked beetroot with grapefruit
Batak pepper and hibiscus emulsion

‘Alba Antica’, Matošević Istria, Croatia 2014

Kagoshima Wagyu Beef

Roasted with wasabi, hispi cabbage parcels
Geranium rosat and Buddha’s hand consomme

‘7 Fuentes’, Suertes del Marqués, Valle de La Orotava, Tenerife, Spain 2016

Beenleigh Blue

Pebbles, white chocolate and meadowsweet

White vermouth iced tea

The White Millefeuille

Tahitian vanilla cream, jasmine jelly
Voatsiperifery pepper foam

Málaga ‘Mr White’, Telmo Rodriguez, Spain 2014

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 VEGETARIAN MENU/

£85 per person (to be enjoyed by the entire table) / £85 wine pairing to be matched with each course

Please note: this menu is not available 14.-16.2.2019

Fennel

Sobacha and dill panna cotta,
Corsican clementine jelly

Albariño -Leirana ‘Finca Genoveva’, Bodegas Forjas del Salnés, Spain 2016

Berlingots

Pasta parcels with Gruyère and Vacherin cheese
Seasonal wild mushrooms,
Woodruff, barley and roasted hazelnut consommé

Côtes du Rhône, Domaine la Luminaille Rhône valley, France 2016

Beetroot

Smoked beetroot with grapefruit
Batak pepper and hibiscus émulsion

Domaine de Triennes, Provence, France 2017

Salsify

Roasted with honey, coffee and green cardamom
sabayon and black truffle (3g)

Saint-Péray ‘Les Pins’, Domaine Bernard Gripa
Rhône valley, France 2016

Beenleigh Blue

Pebbles, white chocolate and meadowsweet

White vermouth iced tea

The White Millefeuille

Tahitian vanilla cream, jasmine jelly
Voatsiperifery pepper foam

Málaga ‘Mr White’, Telmo Rodriguez, Spain 2014

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/

£14

Meyer lemon chocolate

Kalingo mousse infused with Duglas pine tree
Cinnamon ice cream

The White Millefeuille

Tahitian vanilla cream, jasmine jelly
Voatsiperifery pepper foam

Chestnut Baba

Chestnut ice cream, bergamot chantilly
Passion fruit coulis

Tiramisu

Coffee sponge and clementine confit,
Cacao nibs infused mascarpone cream

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.

PRIVATE DINING MENU/

£85 per person (to be enjoyed by the entire table)

Cornish Crab

Steamed with sobacha and dill panna cotta
Corsican clementine jelly

Or

Berlingots

Pasta parcels with Gruyère and Vacherin cheese
Seasonal wild mushrooms Woodruff, barley and Pu’er tea consommé

–

Merryfield Farm Duck and Foie Gras

Chervil roots, radish with orange,
turmeric and vanilla chutney

Or

Cornish Wild Turbot

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

Or

Aquarello Risotto

Potimarron squash, saffron and Mimolette

–

The White Millefeuille

Tahitian vanilla cream, jasmine jelly
Voatsiperifery pepper foam

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.

VALENTINE’S DAY MENU/

Available 14.-16.2.2019

£155 per person (to be enjoyed by the entire table) / £110 wine pairing to be matched with each course

A glass of Rosé Champagne AR Lenoble ‘Terroirs Chouilly – Bisseuil’ NV

Amuse Bouche
 

Gillardeau Oyster and Oscietra Caviar

Cucumber jelly and Hojicha cubeb cream

Riesling ‘Cuvée Frédéric Emile’, Trimbach, Alsace, France 2010

Berlingots

Pasta parcels with lightly smoked Brillat-Savarin cheese
Watercress consommé infused with ginger and bergamot

St. Péray ‘Les Pins’, Domaine Bernard Gripa, Rhône Valley, France 2016

Cornish Wild Turbot

Smoked beetroot with grapefruit
Batak pepper and hibiscus emulsion

‘Palladius’, The Sadie Family, Swartland, South Africa 2015

Wagyu Beef

Roasted with wasabi, hispi cabbage parcels
Geranium rosat and Buddha’s hand consommé

Château Vray Croix de Gay, Bordeaux, France 2014 from Magnum
or
Les Forts de Latour de Château Latour, Bordeaux, France 2009 (additional supplement of £50)

Beenleigh Blue

Pebbles, white chocolate and meadowsweet

White iced tea

St. Valentine’s Dessert

Bacchus ‘Dienheimer Paterhof’, Beerenauslese, Carl Koch, Germany 1994

VEGETARIAN VALENTINE’S DAY MENU/

Available 14.-16.2.2019

£115 per person (to be enjoyed by the entire table) / £110 wine pairing to be matched with each course

A glass of Rosé Champagne AR Lenoble ‘Terroirs Chouilly – Bisseuil’ NV

Amuse Bouche
 

Cucumber

Cucumber infuse with blackcurrant leaf and Hojicha cubeb cream

Riesling ‘Cuvée Frédéric Emile’, Trimbach, Alsace, France 2010

Berlingots

Pasta parcels with lightly smoked Brillat-Savarin cheese
Watercress consommé infused with ginger and bergamot

St. Péray ‘Les Pins’, Domaine Bernard Gripa, Rhône Valley, France 2016

Beetroot

Smoked beetroot with grapefruit
Batak pepper and hibiscus emulsion

‘Palladius’, The Sadie Family, Swartland, South Africa 2015

Aquarello Risotto

“Oyster” and Champagne

Château Vray Croix de Gay, Bordeaux, France 2014 from Magnum
or
Les Forts de Latour de Château Latour, Bordeaux, France 2009 (additional supplement of £50)

Beenleigh Blue

Pebbles, white chocolate and meadowsweet

White iced tea

St. Valentine’s Dessert

Bacchus ‘Dienheimer Paterhof’, Beerenauslese, Carl Koch, Germany 1994

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.