STARTERS/

Berlingots £25

Pasta parcels with Baron Bigod cheese
Onion consommé, cinnamon leaf and Sancho pepper

Scottish Langoustine £30

Seared in shellfish butter with endives
Apple bouillon, kabosu and dill

Foie Gras £35

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

Steak Tartare £48

Seasoned with mustard, Wagyu beef emulsion
Beetroot, Daurenki caviar and lovage ice cream

Irish Oyster £27

Granny Smith apple, wasabi and sake lee cream

FISH/

Scottish Scallops £56

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

Red Mullet £39

‘Butterfly’, hispi cabbage, kumquat
Bouillon infused with vanilla and bergamot

John Dory £46

Jerusalem artichoke and fig
Amber ale and sakura leaf sabayon

Cornish Wild Turbot £49

Cooked ‘meunière’ with heirloom carrots
Bouillon infused with pine tree buds and coffee

MEAT AND GAME/

Kagoshima Wagyu Beef £98

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

Wellington Veal Fillet £67

Marinated in rhum and kampot pepper
Maitake mushrooms and black truffle

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 and prices 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 

Steak Tartare

Seasoned with mustard and Wagyu beef emulsion
Beetroot, Daurenki caviar and lovage ice cream

Cornish Wild Turbot

Cooked ‘meunière’ with heirloom carrots
Bouillon infused with pine tree buds and coffee

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 and prices 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

Steak Tartare

Seasoned with mustard and Wagyu beef emulsion
Beetroot, Daurenki caviar and lovage ice cream

Berlingots

Pasta parcels with Baron Bigod cheese
Onion consommé, cinnamon leaf and Sancho pepper

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 and prices 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

Steak Tartare

Seasoned with mustard and Wagyu beef emulsion
Beetroot, Daurenki caviar and lovage ice cream

Irish Oyster

Granny Smith apple, wasabi and sake lee cream

Berlingots

Pasta parcels with Baron Bigod cheese
Onion consommé, cinnamon leaf and Sancho pepper

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 and prices 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 and prices 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 EASTER MENU/

£115 per person (to be enjoyed by the entire table) / available 10 – 13 April for lunch and dinner

Bluefin Tuna

Tartare with cubeb pepper
Radish marinated in cherry blossom
Almond cream

Scottish Scallop

Smoked beetroot with grapefruit
Batak pepper and hibiscus emulsion

Organic Welsh Lamb

Marinated Kaffir leaf, bergamot and mint
Artichoke and Melilot infused yogurt

Cheese Pebbles

Easter Dessert

Please note: Easter eggs are available for purchase at £49. For further information, please contact diningreservations.tri@fourseasons.com

Dishes and prices 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 EASTER MENU/

£155 per person (to be enjoyed by the entire table) / available 10 – 13 April for lunch and dinner

Bluefin Tuna

Tartare with cubeb pepper
Radish marinated in cherry blossom
Almond cream

Burford Brown Egg

Poached with pancetta and fresh peas
Onion cooked in beer and woodruff infused sauce

Berlingots

Pasta parcels with Baron Bigod cheese
Green asparagus, bergamot and mint

Scottish Scallop

Smoked beetroot with grapefruit
Batak pepper and hibiscus emulsion

Organic Welsh Lamb

Marinated Kaffir leaf, bergamot and mint
Artichoke and Melilot infused yogurt

Cheese Pebbles

Easter Dessert

Please note: Easter eggs are available for purchase at £49. For further information, please contact diningreservations.tri@fourseasons.com

Dishes and prices 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.