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 fresh borlotti beans, sautéed chorizo, datterini and pistou
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Jersey Royal potatoes, sauce ravigotte, crisp chicken skin and Iberico tomato
-
with Nocellara olive salsa Genovese, piquillo peppers, fresh almonds and croutons
-
with prawn tempura, avocado purée, coriander, cucumber and sesame seeds
-
with slow cooked beef croquettes, Italian white onion, pickled walnut purée and parmesan
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with green asparagus, sautéed tongue, kalamata olive tapenade, anchovy and crisp potato terrine
-
with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel
-
with miso aubergine, chili, squid, coriander, shiso, spring onion, puffed rice and furikake
-
with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata
-
with morels, cauliflower mushroom, white asparagus, tropea onion, wild garlic pesto and pecorino
-
with white asparagus, morels, wild garlic, leeks and ricotta gnocchi
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with gariguette strawberries, strawberry sorbet, pistachio cake and candied lemon zest
-
with milk ice cream and candied pecans
-
with coconut tuile and freshly baked madeleines
-
with coconut ice cream and lime zest
-
with loquats, lemon curd, joconde and tonka bean
-
with chocolate tuile
-
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Nocellara olive salsa Genovese, piquillo peppers, fresh almonds and croutons
-
with fresh borlotti beans, sautéed chorizo, datterini and pistou
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Jersey Royal potatoes, sauce ravigotte, crisp chicken skin and Iberico tomato
-
with prawn tempura, avocado purée, coriander, cucumber and sesame seeds
-
with slow cooked beef croquettes, Italian white onion, pickled walnut purée and parmesan
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with stuffed leg, white asparagus, morels, wild garlic, leeks, ricotta gnocchi and roasting juices
-
with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel
-
with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata
-
with miso aubergine, chili, squid, coriander, shiso, spring onion, puffed rice and furikake
-
with morels, cauliflower mushroom, white asparagus, tropea onion, wild garlic pesto and pecorino
-
with green asparagus, sautéed tongue, kalamata olive tapenade, anchovy and crisp potato terrine
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with gariguette strawberries, strawberry sorbet, pistachio cake and candied lemon zest
-
with milk ice cream and candied pecans
-
with coconut tuile and freshly baked madeleines
-
with loquats, lemon curd, joconde and tonka bean
-
with coconut ice cream and lime zest
-
with chocolate tuile
-
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Nocellara olive salsa Genovese, piquillo peppers, fresh almonds and croutons
-
with fresh borlotti beans, sautéed chorizo, datterini and pistou
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Jersey Royal potatoes, sauce ravigotte, crisp chicken skin and Iberico tomato
-
with prawn tempura, avocado purée, coriander, cucumber and sesame seeds
-
with slow cooked beef croquettes, Italian white onion, pickled walnut purée and parmesan
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with green asparagus, sautéed tongue, kalamata olive tapenade, anchovy and crisp potato terrine
-
with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel
-
with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata
-
with miso aubergine, chili, squid, coriander, shiso, spring onion, puffed rice and furikake
-
with morels, cauliflower mushroom, white asparagus, tropea onion, wild garlic pesto and pecorino
-
with white asparagus, morels, wild garlic, leeks and ricotta gnocchi
Sides
-
6.00
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with gariguette strawberries, strawberry sorbet, pistachio cake and candied lemon zest
-
with milk ice cream and candied pecans
-
with coconut tuile and freshly baked madeleines
-
with loquats, lemon curd, joconde and tonka bean
-
with coconut ice cream and lime zest
-
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.