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: £39.50
Dinner: £55
Sunday evenings: £39.50
Starters
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with parsnip purée, baby leeks, capers and croutons
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with samphire, brown shrimps, fondue of leeks and bisque sauce
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with aioli, tapenade, baby fondant potatoes, red onion rings and parmesan
-
with avocado purée, sesame seeds, red pepper and ginger
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with Barkham blue, hazelnuts, tooth chicory and a honey and blue cheese dressing
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with crisp boneless chichen wings, autumn black truffle and aged comté gougères
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with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with rabbit rillettes, crisp chicken skin and toasted brioche
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with confit leg, crêpes parmentier, cauliflower purée, salsa verde and almonds (+4.00)
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with Champagne velouté, roast lettuce, sautéed gnocchi and chanterelles
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with St. Maure frais, sage, pinenuts, Roscoff onion, eryngi and autumn black truffle
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with baby squid, dashi stock, oyster leaf, mouli and kohlrabi
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with trompettes, ricotta gnocchi, savoy cabbage, grelot onion and sauce charcutière
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with squash, baby corn and a mint and coriander pesto
-
with braised shoulder, Jerusalem artichoke purée, salsify, chestnuts and crosnes
Sides
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and Béarnaise
Dessert
-
(+£6.50 instead of dessert) (or £15 as an extra course)
-
with buttermilk pannacotta and pistachio cake
-
with milk ice cream and candied pecans
-
with crème fraîche ice cream (for two)
-
with oat crumble, butterfly sorrel and freshly baked madeleines
-
with chocolate tuile
-
with roast pineapple, lime zest and honey and stem ginger ice cream
-
Prix Fixe:
Starters
-
with parsnip purée, baby leeks, capers and croutons
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with aioli, tapenade, baby fondant potatoes, red onion rings and parmesan
-
with avocado purée, sesame seeds, red pepper and ginger
-
with Barkham blue, hazelnuts, tooth chicory and a honey and blue cheese dressing
-
with crisp boneless chichen wings, autumn black truffle and aged comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with rabbit rillettes, crisp chicken skin and toasted brioche
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with confit leg, crêpes parmentier, cauliflower purée, salsa verde and almonds (+4.00)
-
with Champagne velouté, roast lettuce, sautéed gnocchi and chanterelles
-
with St. Maure frais, sage, pinenuts, Roscoff onion, eryngi and autumn black truffle
-
with baby squid, dashi stock, oyster leaf, mouli and kohlrabi
-
with trompettes, ricotta gnocchi, savoy cabbage, grelot onion and sauce charcutière
-
with squash, baby corn and a mint and coriander pesto
-
with braised shoulder, Jerusalem artichoke purée, salsify, chestnuts and crosnes
Sides
-
and Béarnaise
Dessert
-
(+£6.50 instead of dessert) (or £15 as an extra course)
-
with buttermilk pannacotta and pistachio cake
-
with milk ice cream and candied pecans
-
with oat crumble, butterfly sorrel and freshly baked madeleines
-
with chocolate tuile
-
with roast pineapple, lime zest and honey and stem ginger ice cream
-
Prix Fixe
Starters
-
with parsnip purée, baby leeks, capers and croutons
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with aioli, tapenade, baby fondant potatoes, red onion rings and parmesan
-
with avocado purée, sesame seeds, red pepper and ginger
-
with Barkham blue, hazelnuts, tooth chicory and a honey and blue cheese dressing
-
with crisp boneless chichen wings, autumn black truffle and aged comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with rabbit rillettes, crisp chicken skin and toasted brioche
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with confit leg, crêpes parmentier, cauliflower purée, salsa verde and almonds (+4.00)
-
with Champagne velouté, roast lettuce, sautéed gnocchi and chanterelles
-
with St. Maure frais, sage, pinenuts, Roscoff onion, eryngi and autumn black truffle
-
with baby squid, dashi stock, oyster leaf, mouli and kohlrabi
-
with trompettes, ricotta gnocchi, savoy cabbage, grelot onion and sauce charcutière
-
with squash, baby corn and a mint and coriander pesto
-
with braised shoulder, Jerusalem artichoke purée, salsify, chestnuts and crosnes
Sides
-
and Béarnaise
Desserts
-
(+£6.50 instead of dessert) (or £15 as an extra course)
-
with buttermilk pannacotta and pistachio cake
-
with milk ice cream and candied pecans
-
with crème fraîche ice cream (for two)
-
with oat crumble, butterfly sorrel and freshly baked madeleines
-
with chocolate tuile
-
with roast pineapple, lime zest and honey and stem ginger 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.