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
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with marinated pineapple and oxheart tomatoes, salsa Genovese, crisp chicken skin and an anchovy beignet
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion
-
with Australian black truffle, fresh almonds and aged Comté gougères
-
with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée
-
with slow cooked beef croquettes, crisp red onion rings and split green beans
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with a San Marzano and courgette tart, anchovy, marjoram and tapenade
-
with a confit potato terrine, red onion jam, wet garlic, yellow wax beans and mint and coriander pesto
-
cod with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil
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with fresh borlotti beans, courgette, runner beans and pistou
-
with tempura courgette flower, gnocchi and romesco
-
with fresh peas, girolles, ricotta gnocchi, mint, radish and wild asparagus
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with an elderflower and Prosecco jelly, meringues and candied lemon zest
-
with milk ice cream and candied pecans
-
with coconut ice cream and lime
-
with grapefruit crisps and freshly baked madeleines
-
with blackcurrant compote, langues de chat and wood sorrel
-
with ginger cake, Greek yoghurt ice cream, apricot gel and almond nougatine
-
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Australian black truffle, fresh almonds and aged Comté gougères
-
with marinated pineapple and oxheart tomatoes, salsa Genovese, crisp chicken skin and an anchovy beignet
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion
-
with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée
-
with slow cooked beef croquettes, crisp red onion rings and split green beans
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with a San Marzano and courgette tart, anchovy, marjoram and tapenade
-
with a confit potato terrine, red onion jam, wet garlic, yellow wax beans and mint and coriander pesto
-
with fresh borlotti beans, courgette, runner beans and pistou
-
with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil
-
with tempura courgette flower, gnocchi and romesco
-
with fresh peas, girolles, ricotta gnocchi, mint, radish and wild asparagus
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with an elderflower and Prosecco jelly, meringues and candied lemon zest
-
with milk ice cream and candied pecans
-
with grapefruit crisps and freshly baked madeleines
-
with blackcurrant compote, langues de chat and wood sorrel
-
with ginger cake, Greek yoghurt ice cream, apricot gel and almond nougatine
-
-
with coconut ice cream and lime
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Australian black truffle, fresh almonds and aged Comté gougères
-
with marinated pineapple and oxheart tomatoes, salsa Genovese, crisp chicken skin and an anchovy beignet
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion
-
with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée
-
with slow cooked beef croquettes, crisp red onion rings and split green beans
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with a San Marzano and courgette tart, anchovy, marjoram and tapenade
-
with a confit potato terrine, red onion jam, wet garlic, yellow wax beans and mint and coriander pesto
-
with fresh borlotti beans, courgette, runner beans and pistou
-
with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil
-
with tempura courgette flower, gnocchi and romesco
-
with fresh peas, girolles, ricotta gnocchi, mint, radish and wild asparagus
Sides
-
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with an elderflower and Prosecco jelly, meringues and candied lemon zest
-
with milk ice cream and candied pecans
-
with coconut ice cream and lime
-
with ginger cake, Greek yoghurt ice cream, apricot gel and almond nougatine
-
with grapefruit crisps and freshly baked madeleines
-
with blackcurrant compote, langues de chat and wood sorrel
-
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.