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 celeriac remoulade, salsa verde, crackling and tardivo
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Coppa, sheep's milk labneh, walnuts, candy beetroot, endive and pomegranate molasses
-
with Autumn black truffle, toasted hazelnuts, parsley 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
-
with creamed mussels, girolles, gnocchi, tropea onion, charred corn, crisp pancetta and gremolata
-
with fresh borlotti beans, courgette, runner beans and pistou
-
with tempura courgette flower, gnocchi and romesco
-
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
-
with damsons, pâté, watercress, potato galette and bread sauce (+£12.00) (may contain shot)
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with raspberries, white chocolate, joconde and raspberry sorbet
-
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 crème fraîche ice cream (for two)
-
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Autumn black truffle, toasted hazelnuts, parsley and aged Comté gougères
-
with celeriac remoulade, salsa verde, crackling and tardivo
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Coppa, sheep's milk labneh, walnuts, candy beetroot, endive and pomegranate molasses
-
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 creamed mussels, girolles, gnocchi, tropea onion, charred corn, crisp pancetta and gremolata
-
with tempura courgette flower, gnocchi and romesco
-
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
-
with damsons, pâté, watercress, potato galette and bread sauce (+£15.00) (may contain shot)
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with raspberries, white chocolate, joconde and raspberry sorbet
-
with milk ice cream and candied pecans
-
with grapefruit crisps and freshly baked madeleines
-
with blackcurrant compote, langues de chat and wood sorrel
-
-
with coconut ice cream and lime
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with Autumn black truffle, toasted hazelnuts, parsley and aged Comté gougères
-
with celeriac remoulade, salsa verde, crackling and tardivo
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Coppa, sheep's milk labneh, walnuts, candy beetroot, endive and pomegranate molasses
-
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 creamed mussels, girolles, gnocchi, tropea onion, charred corn, crisp pancetta and gremolata
-
with tempura courgette flower, gnocchi and romesco
-
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
-
with damsons, pâté, watercress, potato galette and bread sauce (+£12.00) (may contain shot)
Sides
-
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with raspberries, white chocolate, joconde and raspberry sorbet
-
with milk ice cream and candied pecans
-
with coconut ice cream and lime
-
with crème fraîche ice cream (for two)
-
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.