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 St Maure frais, pine nuts, sage and aged Comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with leeks ravigote, confit quail legs, crisp chicken skin and baby Maris Peer potatoes
-
with lamb lettuce and toasted pumpkin
-
with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée
-
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 risotto nero, baby squid, monk's beard, salsify, confit fennel and orange
-
with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and ras el hanout oil
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with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino
-
with morels, celeriac purée, crisp potato terrine, tropea onion and sauce
-
with parsley root purée, crisp pancetta, green beans, pickled red onion and horseradish
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with forced English rhubarb, almond nougatine, candied lemon and pistachio cakes
-
with milk ice cream and candied pecans
-
with blood orange crisps and freshly baked madeleines
-
with vanilla ice cream and lemon crisps
-
with crème fraîche ice cream (for two)
-
with griottine cherries, cocoa nibs and ricciarelli
-
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with lamb lettuce and toasted pumpkin
-
with St Maure frais, pine nuts, sage and aged Comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with leeks ravigote, confit quail legs, crisp chicken skin and baby Maris Peer potatoes
-
with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée
-
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 morels, celeriac purée, crisp potato terrine, tropea onion and sauce charcutière
-
with braised shoulder, crushed carrot and swede, pickled walnut and chanterelles
-
with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and ras el hanout oil
-
with risotto nero, baby squid, monk's beard, salsify, confit fennel and orange
-
with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino
-
with parsley root purée, crisp pancetta, green beans, pickled red onion and horseradish
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with forced English rhubarb, almond nougatine, candied lemon and pistachio cakes
-
with milk ice cream and candied pecans
-
with blood orange crisps and freshly baked madeleines
-
with vanilla ice cream and lemon crisps
-
with griottine cherries, cocoa nibs and ricciarelli
-
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with lamb lettuce and toasted pumpkin
-
with St Maure frais, pine nuts, sage and aged Comté gougères
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with leeks ravigote, confit quail legs, crisp chicken skin and baby Maris Peer potatoes
-
with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée
-
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 an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and ras el hanout oil
-
with risotto nero, baby squid, monk's beard, salsify, confit fennel and orange
-
with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino
-
with morels, celeriac purée, crisp potato terrine, tropea onion and sauce charcutière
-
with parsley root purée, crisp pancetta, green beans, pickled red onion and horseradish
Sides
-
6.00
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with forced English rhubarb, almond nougatine, candied lemon and pistachio cakes
-
with milk ice cream and candied pecans
-
with blood orange crisps and freshly baked madeleines
-
with crème fraîche ice cream (for two)
-
with vanilla ice cream and lemon crisps
-
with griottine cherries, cocoa nibs and ricciarelli
-
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.