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): £53 for three courses, £45 for two courses, £38.50 for one course.
Dinner (Monday-Saturday): £81 for three courses, £66 for two courses, £49.50 for one course.
Sunday Lunch & Dinner: £59 for three courses, £49 for two courses, £44 for one course.
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with confit rabbit, parsley, toasted hazelnuts and aged Comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with celeriac remoulade, green apple gel, crackling and mustard frills
-
with Seirass ricotta, truffle honey, toasted walnuts and fig purée
-
with prawn tempura, avocado purée, coriander, cucumber and sesame seeds
-
with tosazu dressing, pickled shimeji, onion rings, radish cress, red meat radish and kohlrabi
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with braised shoulder, crushed carrot and swede, pickled walnut and chanterelles
-
with miso aubergine, chili, squid, coriander, shiso, spring onion, puffed rice and furikake
-
with mussels mouclade, girolles, grilled corn, shaved fennel, croutons and gremolata
-
with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino
-
with fresh Coco de Paimpol, baby violet artichoke, courgette and romesco
-
with quince, crisp potato terrine, bread sauce and savoy cabbage with chestnuts and bacon
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with a pineapple, chili and ginger salsa, lime zest, mint and almond nougatine
-
with milk ice cream and candied pecans
-
with coconut tuile and freshly baked madeleines
-
with Parkin, honey and stem ginger ice cream and plum purée
-
with crème fraîche ice cream (for two)
-
with chocolate tuile
-
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Seirass ricotta, truffle honey, toasted walnuts and fig purée
-
with confit rabbit, parsley, toasted hazelnuts and aged Comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with celeriac remoulade, green apple gel, crackling and mustard frills
-
with prawn tempura, avocado purée, coriander, cucumber and sesame seeds
-
with tosazu dressing, pickled shimeji, onion rings, radish cress, red meat radish and kohlrabi
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with fresh Coco de Paimpol, baby violet artichoke, courgette and romesco
-
with braised shoulder, crushed carrot and swede, pickled walnut and chanterelles
-
with mussels mouclade, girolles, grilled corn, shaved fennel, croutons and gremolata
-
with miso aubergine, chili, squid, coriander, shiso, spring onion, puffed rice and furikake
-
with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino
-
with quince, crisp potato terrine, bread sauce and savoy cabbage with chestnuts and bacon
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with a pineapple, chili and ginger salsa, lime zest, mint and almond nougatine
-
with milk ice cream and candied pecans
-
with coconut tuile and freshly baked madeleines
-
with Parkin, honey and stem ginger ice cream and plum purée
-
with chocolate tuile
-
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Seirass ricotta, truffle honey, toasted walnuts and fig purée
-
with confit rabbit, parsley, toasted hazelnuts and aged Comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with celeriac remoulade, green apple gel, crackling and mustard frills
-
with prawn tempura, avocado purée, coriander, cucumber and sesame seeds
-
with tosazu dressing, pickled shimeji, onion rings, radish cress, red meat radish and kohlrabi
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with braised shoulder, crushed carrot and swede, pickled walnut and chanterelles
-
with mussels mouclade, girolles, grilled corn, shaved fennel, croutons and gremolata
-
with miso aubergine, chili, squid, coriander, shiso, spring onion, puffed rice and furikake
-
with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino
-
with fresh Coco de Paimpol, baby violet artichoke, courgette and romesco
-
with quince, crisp potato terrine, bread sauce and savoy cabbage with chestnuts and bacon
Sides
-
6.00
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with a pineapple, chili and ginger salsa, lime zest, mint and almond nougatine
-
with milk ice cream and candied pecans
-
with coconut tuile and freshly baked madeleines
-
with crème fraîche ice cream (for two)
-
with Parkin, honey and stem ginger ice cream and plum purée
-
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 13.5 % 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.