Our Menu
Our Approach
At Medlar we aim to cook seasonal ingredients from the British Isles and Europe accurately and simply. The style is French based but takes inspiration from all over. A love of food drives Joe to the kitchen, and he strives to cook food that is first and foremost satisfying to eat.
Open 7 days per week.
Lunch (Monday-Saturday): £47.50 for three courses, £40 for two courses, £35 for one course.
Dinner (Monday-Saturday): £75 for three courses, £60 for two courses, £45 for one course.
Sunday Lunch & Dinner: £55 for three courses, £45 for two courses, £40 for one course.
Starters
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with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with rabbit rillettes, crisp chicken skin and toasted brioche
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion
-
with morels and aged Comté gougères
-
with a fried tempura oyster, blood orange, fennel, monk's beard and radish
-
with smoked ham hock brawn, crackling, crisp hen's egg, tapenade and Pecorino
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with wild garlic pesto, Roscoff onions, confit datterini, potato galette and crispy bacon
-
with slow cooked leg, confit white onion, white asparagus, gnocchi and salsa verde
-
with risotto nero, mussels, chargrilled squid, confit fennel and orange gremolata
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with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil
-
with Calçot onion, walnuts, taleggio, frisée and chives
-
with shimeji, spätzle, mustard, celeriac and young leeks
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with vanilla and cinnamon ice cream, pine nut brittle and pear purée
-
with milk ice cream and candied pecans
-
with coconut ice cream and lime
-
with blood orange crisps and freshly baked madeleines
-
with chocolate tuile
-
with forced English rhubarb, almond nougatine, sorrel and pistachio cakes
-
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with morels and aged Comté gougères
-
with rabbit rillettes, crisp chicken skin and toasted brioche
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion
-
with a fried tempura oyster, blood orange, fennel, monk's beard and radish
-
with smoked ham hock brawn, crackling, crisp hen's egg, tapenade and Pecorino
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with wild garlic pesto, Roscoff onions, confit datterini, potato galette and crispy bacon
-
with slow cooked leg, confit white onion, white asparagus, gnocchi and salsa verde
-
with risotto nero, mussels, chargrilled squid, confit fennel and orange gremolata
-
with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil
-
with Calçot onion, walnuts, taleggio, frisée and chives
-
with shimeji, spätzle, mustard, celeriac and young leeks
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with vanilla and cinnamon ice cream, pine nut brittle and pear purée
-
with milk ice cream and candied pecans
-
with blood orange crisps and freshly baked madeleines
-
with chocolate tuile
-
with forced English rhubarb, almond nougatine, sorrel and pistachio cakes
-
-
with coconut ice cream and lime
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with morels and aged Comté gougères
-
with rabbit rillettes, crisp chicken skin and toasted brioche
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion
-
with a fried tempura oyster, blood orange, fennel, monk's beard and radish
-
with smoked ham hock brawn, crackling, crisp hen's egg, tapenade and Pecorino
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with wild garlic pesto, Roscoff onions, confit datterini, potato galette and crispy bacon
-
with slow cooked leg, confit white onion, white asparagus, gnocchi and salsa verde
-
with risotto nero, mussels, chargrilled squid, confit fennel and orange gremolata
-
with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil
-
with Calçot onion, walnuts, taleggio, frisée and chives
-
with shimeji, spätzle, mustard, celeriac and young leeks
Sides
-
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with vanilla and cinnamon ice cream, pine nut brittle and pear purée
-
with milk ice cream and candied pecans
-
with coconut ice cream and lime
-
with forced English rhubarb, almond nougatine, sorrel and pistachio cakes
-
with blood orange crisps and freshly baked madeleines
-
with chocolate tuile
-
Prix Fixe
We do not take online reservations for new years eve if you would like to book, please call us on 020 7349 1900 or email us info@medlarrestaurant.co.uk
Our private dining room is located on the first floor, please ask a member of the team for further details. Whilst we will do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen- free. If you require allergy information concerning menu items please ask a member of staff. A discretionary gratuity of 15 % will be added to the total bill.
Cheese Board
We take our cheeseboard very seriously at Medlar sourcing the finest quality cheeses and our aim is to show them in their best condition working closely with our suppliers to ensure that they are well matured.