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 Orkney scallop tartare, fresh almonds and Arbequina oil
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with leeks ravigote, confit quail legs, crisp chicken skin and Jersey Royal potatoes
-
with muhammara, Iberico ham, tempura baby artichoke, pomegranate molasses and sumac
-
with mousseron, walnuts, broad beans, Australian black truffle and shallot velouté
-
with ham hock croquettes, Italian white onion, aioli and pecorino
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with white asparagus, wild garlic pesto, crackling and confit datterini
-
with mussels acqua pazza - capers, datterini, red chili, garlic, green olives and roast red gem lettuce
-
with Piedmontese pepper, chargrilled courgette, sea purslane and baby squid
-
with white asparagus, morels, cauliflower mushroom, grelot onion and wild garlic pesto
-
with morels, celeriac purée, crisp potato terrine, tropea onion and sauce charcutière
-
with a San Marzano, courgette and confit onion tart, anchovy, marjoram and tapenade
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with apricot compote, thyme ice cream and pistachio and apricot kataifi
-
with milk ice cream and candied pecans
-
with grapefruit crisps and freshly baked madeleines
-
with English strawberries, strawberry sorbet, candied lemon and meringues
-
with coconut ice cream, pineapple gel and lime zest
-
with cinnamon beignets
-
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with muhammara, Iberico ham, tempura baby artichoke, pomegranate molasses and sumac
-
with Orkney scallop tartare, fresh almonds and Arbequina oil
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with leeks ravigote, confit quail legs, crisp chicken skin and Jersey Royal potatoes
-
with mousseron, walnuts, broad beans, Australian black truffle and shallot velouté
-
with ham hock croquettes, Italian white onion, aioli and pecorino
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with morels, celeriac purée, crisp potato terrine, tropea onion and sauce charcutière
-
with white asparagus, wild garlic pesto, crackling and confit datterini
-
with Piedmontese pepper, chargrilled courgette, sea purslane and baby squid
-
with mussels acqua pazza - capers, datterini, red chili, garlic, green olives and roast red gem lettuce
-
with white asparagus, morels, cauliflower mushroom, grelot onion and wild garlic pesto
-
with a San Marzano, courgette and confit onion tart, anchovy, marjoram and tapenade
Sides
-
6.00
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with English strawberries, strawberry sorbet, candied lemon and meringues
-
with milk ice cream and candied pecans
-
with grapefruit crisps and freshly baked madeleines
-
with apricot compote, thyme ice cream and pistachio and apricot kataifi
-
with coconut ice cream, pineapple gel and lime zest
-
with cinnamon beignets
-
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with muhammara, Iberico ham, tempura baby artichoke, pomegranate molasses and sumac
-
with Orkney scallop tartare, fresh almonds and Arbequina oil
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with leeks ravigote, confit quail legs, crisp chicken skin and Jersey Royal potatoes
-
with mousseron, walnuts, broad beans, Australian black truffle and shallot velouté
-
with ham hock croquettes, Italian white onion, aioli and pecorino
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with white asparagus, wild garlic pesto, crackling and confit datterini
-
with Piedmontese pepper, chargrilled courgette, sea purslane and baby squid
-
with mussels acqua pazza - capers, datterini, red chili, garlic, green olives and roast red gem lettuce
-
with white asparagus, morels, cauliflower mushroom, grelot onion and wild garlic pesto
-
with morels, celeriac purée, crisp potato terrine, tropea onion and sauce charcutière
-
with a San Marzano, courgette and confit onion tart, anchovy, marjoram and tapenade
Sides
-
6.00
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with English strawberries, strawberry sorbet, candied lemon and meringues
-
with milk ice cream and candied pecans
-
with grapefruit crisps and freshly baked madeleines
-
with coconut ice cream, pineapple gel and lime zest
-
with apricot compote, thyme ice cream and pistachio and apricot kataifi
-
with cinnamon beignets
-
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.