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 samphire, brown shrimps, fondue of leeks and bisque sauce
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with confit quail legs, autumn truffle, sautéed king oyster mushroom and cauliflower
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with Seirass ricotta, truffle honey, ice salad, Chioggia beetroot and hazelnuts
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with avocado, coriander and prawn tempura
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with ponzu dressing, pickled shimeji, radish cress, sesame seeds and kohlrabi
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with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Chistian Parra boudin noir, sage, pinenuts and aged comté gougères
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with damsons, pâté on toast, watercress, game chips and bread sauce (+£5.00) (may contain shot)
-
with a spätzle, corn, girolles and parsley ragoût, Cevennes onion, ricotta gnocchi and radish cress
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with miso glazed baby aubergine, sesame seeds, coriander, chilli, spring onion and tempura squid
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with pigs head croquette, confit potato terrine, green beans, red onion jam, crackling and a soy, lime and caramel glaze
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with boneless chicken wings, Jerusalem artichoke purée, parsley root, salsify and gremolata
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with autumn truffle, roast squash, toasted pumpkin seeds, frisée, grelot, St Maure Frais and red amaranth
-
with onion ravioli, crisp pancetta, girolles, rainbow chard and sage
Sides
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and Béarnaise
Dessert
-
(+£6.50 instead of dessert) (or £15 as an extra course)
-
with crème fraîche ice cream (for two)
-
with buttermilk ice cream and pine nut brittle
-
with milk ice cream and candied pecans
-
with pomegranate and lime granita, lychee sorbet and mint
-
with butterfly sorrel, grapefruit crisps and freshly baked madeleines
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with passion fruit sauce, lime zest and coconut tuile
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Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with confit quail legs, autumn truffle, sautéed king oyster mushroom and cauliflower
-
with Seirass ricotta, truffle honey, ice salad, Chioggia beetroot and hazelnuts
-
with avocado, coriander and prawn tempura
-
with ponzu dressing, pickled shimeji, radish cress, sesame seeds and kohlrabi
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Chistian Parra boudin noir, sage, pinenuts and aged comté gougères
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with damsons, pâté on toast, watercress, game chips and bread sauce (+£5.00) (may contain shot)
-
with a spätzle, corn, girolles and parsley ragoût, Cevennes onion, ricotta gnocchi and radish cress
-
with miso glazed baby aubergine, sesame seeds, coriander, chilli, spring onion and tempura squid
-
with pigs head croquette, confit potato terrine, green beans, red onion jam, crackling and a soy, lime and caramel glaze
-
with boneless chicken wings, Jerusalem artichoke purée, parsley root, salsify and gremolata
-
with autumn truffle, roast squash, toasted pumpkin seeds, frisée, grelot, St Maure Frais and red amaranth
-
with onion ravioli, crisp pancetta, girolles, rainbow chard and sage
Sides
-
and Béarnaise
Dessert
-
(+£6.50 instead of dessert) (or £15 as an extra course)
-
with buttermilk ice cream and pine nut brittle
-
with milk ice cream and candied pecans
-
with pomegranate and lime granita, lychee sorbet and mint
-
with butterfly sorrel, grapefruit crisps and freshly baked madeleines
-
with passion fruit sauce, lime zest and coconut tuile
-
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with confit quail legs, autumn truffle, sautéed king oyster mushroom and cauliflower
-
with Seirass ricotta, truffle honey, ice salad, Chioggia beetroot and hazelnuts
-
with avocado, coriander and prawn tempura
-
with ponzu dressing, pickled shimeji, radish cress, sesame seeds and kohlrabi
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Chistian Parra boudin noir, sage, pinenuts and aged comté gougères
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with damsons, pâté on toast, watercress, game chips and bread sauce (+£5.00) (may contain shot)
-
with a spätzle, corn, girolles and parsley ragoût, Cevennes onion, ricotta gnocchi and radish cress
-
with miso glazed baby aubergine, sesame seeds, coriander, chilli, spring onion and tempura squid
-
with pigs head croquette, confit potato terrine, green beans, red onion jam, crackling and a soy, lime and caramel glaze
-
with boneless chicken wings, Jerusalem artichoke purée, parsley root, salsify and gremolata
-
with autumn truffle, roast squash, toasted pumpkin seeds, frisée, grelot, St Maure Frais and red amaranth
-
with onion ravioli, crisp pancetta, girolles, rainbow chard and sage
Sides
-
and Béarnaise
Desserts
-
(+£6.50 instead of dessert) (or £15 as an extra course)
-
with crème fraîche ice cream (for two)
-
with buttermilk ice cream and pine nut brittle
-
with milk ice cream and candied pecans
-
with pomegranate and lime granita, lychee sorbet and mint
-
with butterfly sorrel, grapefruit crisps and freshly baked madeleines
-
with passion fruit sauce, lime zest and coconut tuile
-
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.