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.
Menu Prices:
Lunch: £35 (December £40)
Dinner: £53
Sunday evenings: £35 (December £40)
For New Year Eve bookings please call 020 7349 1900 or email info@medlarrestaurant.co.uk
Starters
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with spicy tomato nahm jim dressing, avocado purée, black radish and sesame seeds
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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 braised oxtail, chestnuts, chanterelles and crosnes
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with red wine sauce, turnip purée, lardons and sautéed duck heart
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with fondant potatoes, , crosnes, parsnip crisps and pecorino piccante
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 eryngii mushrooms, jerusalem artichokes, salsify, black garlic and nasturtium
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with boneless chicken wings, jerusalem artichoke purée, salsify and autumn truffle (+£3.00)
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with chanterelles, cobnuts, roast corn, jerusalem artichokes and spätzle
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with braised shoulder, swede and carrot crush, cime di rapa and pickled walnuts
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with confit leg pastilla, baby vegetable salad, gesiers and aioli
Sides
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and Béarnaise
Dessert
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(+£5.50 instead of dessert) (or £12.50 as an extra course)
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with passion fruit and coconut sorbet
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with milk ice cream and candied pecans
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with crème fraiche ice cream (for two)
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with pomegranate seeds, almond tuile and freshly baked madeleines
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with chocolate tuile
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with pistachio cake and griottine cherries
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Prix Fixe:
Starters
-
with spicy tomato nahm jim dressing, avocado purée, black radish and sesame seeds
-
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 braised oxtail, chestnuts, chanterelles and crosnes
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with fondant potatoes, crosnes, parsnip crisps and salsa verde
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 eryngii mushrooms, jerusalem artichokes, salsify, black garlic and nasturtium
-
with boneless chicken wings, jerusalem artichoke purée, salsify and autumn truffle (+£3.00)
-
with chanterelles, cobnuts, roast corn, jerusalem artichokes and spätzle
-
with braised shoulder, swede and carrot crush, cime di rapa and pickled walnuts
-
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 passion fruit and coconut sorbet
-
with milk ice cream and candied pecans
-
with pomegranate seeds, almond tuile and freshly baked madeleines
-
with chocolate tuile
-
with pistachio cake and griottine cherries
-
Prix Fixe
Starters
-
with spicy tomato nahm jim dressing, avocado purée, black radish and sesame seeds
-
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 braised oxtail, chestnuts, chanterelles and crosnes
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with fondant potatoes, crosnes, parsnip crisps and salsa verde
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 eryngii mushrooms, jerusalem artichokes, salsify, black garlic and nasturtium
-
with boneless chicken wings, jerusalem artichoke purée, salsify and autumn truffle (+£3.00)
-
with chanterelles, cobnuts, roast corn, jerusalem artichokes and spätzle
-
with braised shoulder, swede and carrot crush, cime di rapa and pickled walnuts
-
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 passion fruit and coconut sorbet
-
with milk ice cream and candied pecans
-
with crème fraiche ice cream (for two)
-
with pomegranate seeds, almond tuile and freshly baked madeleines
-
with chocolate tuile
-
with pistachio cake and griottine cherries
-
Prix Fixe
-
with spicy tomato nahm jim dressing, avocado purée, black radish and sesame seeds
-
with confit quail legs, goat’s cheese mousse and sunflower shoots
-
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
-
New Year's Eve Dinner Menu 2018
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£95.00
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£180.00
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£4.25
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£3.95
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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.