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Formal Dining - Dinner & Lunches
We thrive on using imagination, creativity and theatre in our food, which is all part of our passion to deliver the best dinner and luncheon menus for your event.
Our formal dining menus are sure to excite you and your guests at any wedding, corporate function or banquet. We create delicious seasonal dishes, embracing all the wonderful produce the UK has to offer. Whether it’s the finest meats and poultry or the freshest vegetables and succulent seasonal fruits, we're proud of our reputation for delivering fantastic ingredients on our menus wherever possible.
Take a look at a selection of our sample menus below.
Cornish Crab Salad with a tomato and celery consommé jelly, melon spheres, compressed cucumber and an avocado and horseradish mayonnaise with spring leaf salad
Spring Vegetable Salad, slow poached radish, baby heritage beetroot and carrots, BBQ mushroom crumble, ricotta won-ton and a chervil pesto (V)
Orange, Mint and Fennel seed dry cured and slow cooked Salmon fillet with a seaweed skin, salmon tartar and orange scented caviar, fresh baby fennel and spring cress salad, wholegrain mustard tuille biscuit and Mayer lemon oil
Tomato Tasting Plate: Spiced tomato gazpacho gel, marinated heritage, slow roasted balsamic infused cherry tomatoes, spherical mozzarella, and tomato crisp, basil spaghetti, deep fried basil and red onion dressing
Rabbit, ham and camomile infused terrine, roasted cauliflower puree, homemade pickled cucumber, cauliflower and baby onions, baby watercress, wholegrain mustard mayonnaise and a homemade sage and apple brioche
Shaved, smoked quail breast salad, duck and foie gras baby apple, slow cooked and marinated salsify, English asparagus, micro mizuna leaf and soft poached quail’s eggs and a grelote onion puree with a sage vinaigrette
Sage salt infused mackerel with an escabeche carrot puree, tomato, toasted pine nut and pickled red onion chutney
Roasted rack of Spring Lamb, Crispy confit of Lamb breast in a herb crumb, minted jersey royal bubble and squeak potato cake, sweet corn puree, long yard beans and a white wine jus (£4.00 + VAT supplement per person)
Roasted garlic, lemon and spring onion crusted fillet of Monkfish, merguez, salsify and haricot bean salad with fresh spring herbs and a sauce vierge
Slow braised crispy belly Pork, Smoked cheek ravioli, leek and sweet red onion hash brown, caramelised chervil root and carrots and a tokaji wine jus
Roasted fillet of Sea Bream, saffron braised new season potatoes, broad beans, peas, gem lettuce and a wild garlic and parsley gremolata
Homemade grilled vegetable and Golden Cross goats cheese tortellini with buttered samphire and toasted buckwheat salad, sauce vierge and a tempura courgette (V)
Sautéed Truffle Spatzale with a shallot puree, buttered spinach and cavolo nero, roasted baby artichokes and chive buerre blanc (V)
Roasted Fillet of Beef with a braised short rib fondant potato, smoked white onion puree, sautéed spring vegetables, and a wild mushroom jus (£5.00 + VAT supplement per person)
room for dessert?
Lychee Panna Cotta, Rosewater syrup, candied rose petals, chilli and lime ice cream and ginger bread shortbread stick
Poached pink forced Rhubarb, rhubarb soup with a custard sphere, vanilla tartlet, rhubarb jelly and a rhubarb crisp
Trio of Apple Desserts
Apple trifle with a macadamia nut topping, green apple sorbet with vanilla custard centre and apple frangipane tart