Vegetarian and Vegan options available on all dishes

– To start –

‘From Smithfield To The Garden’
 A Sharing Trio from the City of London’s Markets

Smithfield Ham Hock Press, Leadenhall Potted Cheddar & Port, Covent Garden Pease Pudding with Thyme and Pumpkin Seeds

Served with
Mrs. Dickens Ginger Carrot Chutney and British Honey Butter ‘for spreading’, Pickled Winter Vegetables ‘for dipping’, Toasted Brioche and Oat Cakes ‘for eating’

– To Feast –

‘Michaelmas Duck’

Gressingham Duck Leg, braised in Juniper & Michaelmas Spice

Served with:
Savoury Chestnut Crumble and ‘Trimmings of Le Maison’:
Thyme and Smoked Garlic Duck Fat Roasts, Cassis and Cranberry Confit Cabbage, Artichoke Puree, Ursula’s Duck Jus

——————
Vegetarian & Vegan: ‘Tourte Au Magi’

King Oyster & Shiitake Mushroom Pithivier with Roasted Leeks

Served with ‘Trimmings of Le Maison’ (including vegan-friendly Smoked Garlic Roast Potatoes and Marjoram & Truffle Jus)
——————

– To Finish –

‘Epiphany Tart’

Black Treacle and Sweet Ginger Tart

Served with Plum Pudding Chantilly Cream, Mulled Winter Berry Coulis (Dairy-free Chantilly available)

– Executive Chef –

Mr. Ashley Clarke, Esq.
Formerly of SmokeStak, Gordon Ramsay Group, Temper Soho. Now, The Lost Estate.

Dietary requirements?

You will receive a dietary requirements form a few weeks before you attend. For more information in the meantime, do not hesitate to email us or call 0207 129 7365.