WHEN: 01-01-1970

We’re preparing to reopen our doors and welcome guests back to the days of gourmet and glamour.

Newly appointed executive chef, Jack Smith, has curated a menu filled with dishes that are as pleasing on the eye as they are on the palate. Inspired by the creativity of the Quaglino’s kitchen team and embodying the venue’s quintessentially modern european culinary roots, the new menu boasts dishes including:

Starters

Herefordshire beef tartare, confit egg yolk crémeux, bone marrow butter and summer truffle
Caramelised cauliflower velouté, cauliflower ceviche, shaved chestnuts

Mains

Salt marsh saddle of lamb, celeriac, kalamata olive, wakame, basil oil
Pan roasted salmon ballotine, clam & mussel broth, foraged sea herbs

Dessert

Strawberry & pistachio verrine, fromage blanc & basil sorbet
Cookies & cream parfait, Manjari namelaka & milk ice cream