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Only the finest ingredients will do for Head Chef, Mickael Weiss. His menu of regional French dishes, including traditional favourites like Coq au Vin and Châteaubriand, complement the extravagant surroundings perfectly. While the à la carte menu changes every six weeks or so, inspired by the changing seasons and the freshest produce available.

For a more relaxed and less formal occasion, the Sunday jazz lunch has a friendly buzz about it and is the perfect place to while away a lazy Sunday afternoon.

Our full menu is available to download.

This selection is intended as an indication only.

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Hand dived scallop, crispy pork belly and pea soup
Lobster bisque, leek and Emmental ravioli
Slow cooked Venison fillet with oyster mushrooms, poached quail egg and warm grapes
Camembert and poached egg timbale with roasted seasonal vegetables and Jerusalem artichoke velouté
Wild mushroom, spinach and créme fraîche cannelloni with toasted pine nuts
Thyme roasted stone bass with soft mash, spinach and razor clam Provencale
Roasted halibut wrapped in pancetta with saffron potatoes and "grenobloise"
Castle of Mey beef fillet with pan fried foie gras, sautéed wild mushrooms and peanuts, truffle and Madeira sauce
Red leg partridge breast on braised Savoy cabbage, warm liver paté on toast and juniper jus
Royal Dornoch lamb cutlet, rump and confit shoulder with broad beans, tomatoes and rosemary jus
Frozen aniseed parfait with roasted fruit strudel
Warm bitter chocolate fondant with coffee sorbet and white chocolate marshmallow
Selection of cheeses, homemade bread