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.
Menu Prices:
Lunch: £35
Dinner: £53
Sunday evenings: £35
Starters
-
with a fennel and chorizo stew, Coco de Paimpol beans and endive
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Australian black truffle, pea and broad bean crush, macadamia and crisp chicken skin
-
with Orkney scallop tartare, fresh almonds and sorrel
-
with caponata, tempura baby violet artichokes, saba and rapeseeds
-
with blood peach purée, ice salad, pistachios and pain d’épices (+£3.00)
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Iberico ham, Seirass ricotta, frisée and caramelised soy hazelnuts
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with roast endive, crisp pancetta, sprout tops, confit onion and a soy and maple glaze
-
with datterini sauce vierge, fresh borlotti beans, sea aster and salsa verde
-
with fresh peas, slow cooked datterini, baby courgette and rich egg yolk
-
with mussels, bacon, baby artichokes, roast lettuce, celery, wild asparagus and gremolata
-
with ricotta gnocchi, yellow wax beans, grelot onion and sauce charcutiere
-
with chargrilled broccoli, pied bleu, Jersey royals, broad beans, shallot velouté and parmesan
-
with confit leg, wet garlic, marjoram, rainbow chard and celeriac purée
Sides
-
and Béarnaise
Dessert
-
(+£5.50 instead of dessert) (or £12.50 as an extra course)
-
with dressed English strawberries, strawberry sorbet and meringues
-
with milk ice cream and candied pecans
-
with tonka bean chantilly
-
with oat crumble, butterfly sorrel and freshly baked madeleines
-
with brutti ma buoni
-
with roast apricot, honey and olive oil dressing and crème fraîche ice cream
-
Prix Fixe:
Starters
-
with a fennel and chorizo stew, Coco de Paimpol beans and endive
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Australian black truffle, pea and broad bean crush, macadamia and crisp chicken skin
-
with Orkney scallop tartare, fresh almonds and sorrel
-
with caponata, tempura baby violet artichokes, saba and rapeseeds
-
with blood peach purée, ice salad, pistachios and pain d’épices (+£3.00)
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Iberico ham, Seirass ricotta, frisée and caramelised soy hazelnuts
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with roast endive, crisp pancetta, sprout tops, confit onion and a soy and maple glaze
-
with datterini sauce vierge, fresh borlotti beans, sea aster and salsa verde
-
with fresh peas, slow cooked datterini, baby courgette and rich egg yolk
-
with mussels, bacon, baby artichokes, roast lettuce, celery, wild asparagus and gremolata
-
with chargrilled broccoli, pied bleu, Jersey royals, broad beans, shallot velouté and parmesan
-
with green asparagus, mousserons, Jersey royals, broad beans, shallot velouté and parmesan
-
with confit leg, wet garlic, marjoram, rainbow chard and celeriac purée
Sides
-
and Béarnaise
Dessert
-
(+£5.50 instead of dessert) (or £12.50 as an extra course)
-
with dressed English strawberries, strawberry sorbet and meringues
-
with milk ice cream and candied pecans
-
with oat crumble, butterfly sorrel and freshly baked madeleines
-
with brutti ma buoni
-
with roast apricot, honey and olive oil dressing and crème fraîche ice cream
-
Prix Fixe
Starters
-
with a fennel and chorizo stew, Coco de Paimpol beans and endive
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Australian black truffle, pea and broad bean crush, macadamia and crisp chicken skin
-
with Orkney scallop tartare, fresh almonds and sorrel
-
with caponata, tempura baby violet artichokes, saba and rapeseeds
-
with blood peach purée, ice salad, pistachios and pain d’épices (+£3.00)
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Iberico ham, Seirass ricotta, frisée and caramelised soy hazelnuts
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with roast endive, crisp pancetta, sprout tops, confit onion and a soy and maple glaze
-
with datterini sauce vierge, fresh borlotti beans, sea aster and salsa verde
-
with fresh peas, slow cooked datterini, baby courgette and rich egg yolk
-
with mussels, bacon, baby artichokes, roast lettuce, celery, wild asparagus and gremolata
-
with ricotta gnocchi, yellow wax beans, grelot onion and sauce charcutiere
-
with chargrilled broccoli, pied bleu, Jersey royals, broad beans, shallot velouté and parmesan
-
with confit leg, wet garlic, marjoram, rainbow chard and celeriac purée
Sides
-
and Béarnaise
Desserts
-
(+£5.50 instead of dessert) (or £12.50 as an extra course)
-
with dressed English strawberries, strawberry sorbet and meringues
-
with milk ice cream and candied pecans
-
with tonka bean chantilly
-
with oat crumble, butterfly sorrel and freshly baked madeleines
-
with brutti ma buoni
-
with roast apricot, honey and olive oil dressing and crème fraîche ice cream
-
Prix Fixe
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 12.5 % 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.