MAIN COURSES IN LONDON

MAINS

Roast Chicken Breast - With black garlic, potato puree, grilled asparagus, burnt shallots and thyme jus
Monkfish Poached in Kafir Lime - With coconut milk, ginger, pak choi and Jasmine rice
Spiced Buttermilk Monkfish - With parsley vichyssoise, golden raisin salsa, spiced potatoes and served with a carrot & cucumber ribbon salad
Roast Hake - With chorizo and butterbean stew and crispy kale
Wild Sea Bass with Spinach Risotto - Parma ham, crispy shallots and parmesan crisps
Halibut with a Sea Salt and Malt Vinegar Crust - Crushed pea and mint puree, tartare sauce and truffle roasted duck fat chips with a truffle mayonnaise
Dry Aged Fillet of Beef - With pressed beef rib, potato puree, pickled shallots, tenderstem broccoli and red wine jus
Dry-aged Sirloin of Beef - With pressed potatoes, wild mushrooms, confit shallots, spinach and red wine jus
Roasted Lamb Rump - With a garlic, tomato and cannellini bean ragout served with sautéed kale
Dukkah Crusted Lamb Loin - With a pressed boulangère potato, braised fennel and spinach, aubergine puree with a minted pesto dressing and a pomegranate garnish
Warm Barkham Blue Tart - With apple, walnut and celery salad
Roast Cauliflower and Butternut Squash Curry - With a cardamom, pomegranate and coconut pilaf
Spiced Cauliflower Steak - With a Salsa Verde, dukkah and pomegranate seeds on a bed of cauliflower puree

Thai Green Chicken Curry - Served with coriander and chilli steamed rice with steamed Asian bok choy
Thai Red Prawn Curry - Served with a coriander and chill steamed rice with steamed Asian bok choy
Coq au Vin - With roast chicken breast and confit chicken leg, creamy mash and spinach with pancetta and pearl onions in a Burgundy sauce
Roast Duck Breast and Confit Duck Leg - With a white bean cassoulet and crispy green leaves
Veal Medallions - With a spring onion rosti, wilted spinach and a wild mushroom and shallot sauce
Poached Salmon - With chargrilled asparagus, crushed potatoes, confit tomatoes and lemon butter sauce
Absolute Taste Fish Stew - With saffron potatoes and aioli
Beef Bourguignon - With horseradish mashed potatoes, seasonal greens and baby carrots
The Complete Loaded Burger - Homemade ground beef burger with tomato chutney, lettuce and tomato *Add portobello mushroom, bacon and smashed avocado
Panko Crusted Chicken Breast - Served in a pretzel burger with a sweet tomato and chilli jam with little gem and smashed avocado
Panko Crusted Hake - With tartare sauce served in a soft bap with pea and mint puree with little gem

Roasted vegetable frittata with saffron, sweet potato wedges, tenderstem broccoli and basil pesto (v) - Focused on antiseptic, antioxidant and immune boosting ingredients including red pepper and broccoli, saffron also acts as an anti-depressant to regulate mood at altitude when the body tends to suffer fatigue. Dairy free pesto allows for easy digestion, with basil acting as an antibacterial ingredient also promotes relaxation.
Chicken tagine with grilled aubergine, almond cauliflower couscous and pomegranate seeds - Rich in antioxidants, phytochemicals and fibre, cauliflower counteracts the sluggish digestion brought on at altitude and supports effective liver function and detoxification. Vitamin C and potassium packed pomegranate support a healthy heart, aided by the anti-inflammatory effects of the spices.
Pan roasted cannon of lamb with butternut squash, charred apricots, corriander and toasted coconut - Butternut squash provides a great source of energy sustaining carbohydrates and fibre to support healthy digestion whilst maintaining a relaxed nervous system. High levels of Vitamin A support impaired cognitive function, helping to manage the physical stresses experienced at altitude.