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.
Starters
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with cucumber gazpacho, salted almonds and green apple
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with samphire, brown shrimps, fondue of leeks and bisque sauce
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with gribiche, confit pink fir potatoes, dandelion and green beans
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with home smoked mackerel, poached quail’s eggs, paprika and aged comté gougères
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with confit quail legs, goat’s cheese mousse and sunflower shoots
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with girolles, coco beans, ricotta gnocchi and salsa verde
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with red wine sauce, turnip purée, lardons and sautéed duck heart
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with foie gras ballotine, ice salad, hazelnuts and grissini
Mains
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with café de paris snails, stuffed portobello, shallot purée and béarnaise
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with wet garlic, celeriac purée, salmoriglio, red onion jam and crisp head croquettes
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with green lentils, squash agnolotti, roscoff onions, lardons, green beans and gremolata
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with king oyster mushroom, baby violet artichokes, black garlic and cured egg yolk
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with boneless chicken wings, jerusalem artichoke purée, salsify and autumn truffle (+£3.00)
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with girolles, cobnuts, new season’s corn, artichokes and spätzle
-
with game chips, bread sauce, pâté and damsons (+£10.00) (may contain shot)
-
with confit leg pastilla, baby vegetable salad, gesiers and aioli
Sides
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and Béarnaise
Dessert
-
(+£5.50 instead of dessert) (or £12.50 as an extra course)
-
with blood peach sorbet, pomegranate seeds and mint
-
with milk ice cream and candied pecans
-
with crème fraiche ice cream (for two)
-
with blackberry compote, oat crunch and freshly baked madeleines
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with blackcurrant compote and meringues
-
with Greek yoghurt and pistachios
-
Prix Fixe:
Starters
-
with cucumber gazpacho, salted almonds and green apple
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with gribiche, confit pink fir potatoes, dandelion and green beans
-
with home smoked mackerel, poached quail’s eggs, paprika and aged comté gougères
-
with confit quail legs, goat’s cheese mousse and sunflower shoots
-
with girolles, coco beans, ricotta gnocchi and salsa verde
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with foie gras ballotine, ice salad, hazelnuts and grissini
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with wet garlic, celeriac purée, salmoriglio, red onion jam and crisp head croquettes
-
with green lentils, squash agnolotti, roscoff onions, lardons, green beans and gremolata
-
with king oyster mushroom, baby violet artichokes, black garlic and cured egg yolk
-
with boneless chicken wings, jerusalem artichoke purée, salsify and autumn truffle (+£3.00)
-
with girolles, cobnuts, new season’s corn, artichokes and spätzle
-
with game chips, bread sauce, pâté and damsons (+£10.00) (may contain shot)
-
with confit leg pastilla, baby vegetable salad, gesiers and aioli
Sides
-
and Béarnaise
Dessert
-
(+£5.50 instead of dessert) (or £12.50 as an extra course)
-
with blood peach sorbet, pomegranate seeds and mint
-
with milk ice cream and candied pecans
-
with blackberry compote, oat crunch and freshly baked madeleines
-
with blackcurrant compote and meringues
-
with Greek yoghurt and pistachios
-
Prix Fixe
Starters
-
with cucumber gazpacho, salted almonds and green apple
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with gribiche, confit pink fir potatoes, dandelion and green beans
-
with home smoked mackerel, poached quail’s eggs, paprika and aged comté gougères
-
with confit quail legs, goat’s cheese mousse and sunflower shoots
-
with girolles, coco beans, ricotta gnocchi and salsa verde
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with foie gras ballotine, ice salad, hazelnuts and grissini
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with wet garlic, celeriac purée, salmoriglio, red onion jam and crisp head croquettes
-
with green lentils, squash agnolotti, roscoff onions, lardons, green beans and gremolata
-
with king oyster mushroom, baby violet artichokes, black garlic and cured egg yolk
-
with boneless chicken wings, jerusalem artichoke purée, salsify and autumn truffle (+£3.00)
-
with girolles, cobnuts, new season’s corn, artichokes and spätzle
-
with game chips, bread sauce, pâté and damsons (+£10.00) (may contain shot)
-
with confit leg pastilla, baby vegetable salad, gesiers and aioli
Sides
-
and Béarnaise
Desserts
-
(+£5.50 instead of dessert) (or £12.50 as an extra course)
-
with blood peach sorbet, pomegranate seeds and mint
-
with milk ice cream and candied pecans
-
with crème fraiche ice cream (for two)
-
with blackberry compote, oat crunch and freshly baked madeleines
-
with blackcurrant compote and meringues
-
with Greek yoghurt and pistachios
-
Prix Fixe
-
with cucumber gazpacho, salted almonds and green apple
-
with foie gras ballotine, ice salad, hazelnuts and grissini
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with wet garlic, celeriac purée, salmoriglio, red onion jam and crisp head croquettes
-
with milk ice cream and candied pecans
-
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.