Menu

  • Lunch
  • A la carte
  • Theatre
  • Degustation

Lunch

£21.50 for 2 courses
£27 for 3 courses

Starters

Jerusalem artichoke soup / Black truffle / Dehydrated apple / artichoke crisps

North Sea salt crispy squid / Spring onion / Sake & chilli sauce

Beetroot texture / La Roche Goat’s Cheese / La Frontera Sherry caviar / Micro basil Cress V

Confit Barbary duck roulade / Baby gem / Cucumber Ribbons / Charred sour dough

Main course

Pan roasted Scottish salmon / Pak choy / Samphire / Yakatori glaze

Truffled Chicken / Wild mushroom fricassee / Heritage carrots /Albufera Sauce

Confit Welsh lamb shoulder / ratatouille / onion pearls / Rosemary lamb jus

Miso baked aubergine / Pink ginger / Aubergine caviar / Sauce vierge

Dessert

Caramelised Tart Tatin / White chocolate & lavender ice cream/ Coco Soil

Chilli mango cheesecake / ginger nut soil / raspberry lime sorbet

Catalana Crème Brulee/ Compressed Pineapple/ Framboise Mousse

Homemade sorbets & ice creams

L’etranger Favourites (not part of set menu)

Charolais Fillet Steak (200g) / Truffled Pollenta Sumo chips / Peppercorn sauce   28

Carmelised Alaskan Black Cod / Miso / Sushi Rice / Pickled Ginger  32

Entrees

Jerusalem Artichoke Soup / Black truffle / Dehydrated Apple 9.5

3 Rock Colchester Oysters/ Ponzu Wasabi / Cabernet Sauvignon Shallot    9.5

Scottish Scallop & Cauliflower Porridge / Sea foam / Goma Seaweed 12.5

North Sea Crispy Squid / Spring Onion / Sake & Chilli sauce  8.5    

Pork Belly Confit / Black Truffle Celeriac / Calvados Jus 9.5

Heritage Tomato / Truffeled Buratta / Balsamic Caviar / Basil Sorbet    12.5

Lobster Ravioli / Bisque / Savoury Chantilly / Caviar 12.5

Tuna tartar / Ponzu sauce / Spring Onion 12.5 

 Charolais Beef Tartar / Quail Egg / Summo Polenta Chips 12.5

Caviars

Served with sour cream, blinis & lemon

Imperial Oscietra Royal   50g      75

Imperial Oscietra Gold   50g      140

Imperial Royal Beluga   50g       190

 

Poissons et Viandes

Miso Grilled Aubergine / Ponzu / Aubergine Caviar / Seaweed salad  V  14

Sea Bass / Pickled fennel / Baby Spinach / Miso / Prawn Gyoza 18

Pan Seared Scottish Salmon / Pak choy / Chinese Cabbage /  Teriyaki sauce     16 

Caramelised Alaskan Black Cod / Miso / Sushi Rice / Pickled Ginger 32

Truffled Chicken Breast / Heritage Baby Carrot / Albufera Sauce / Wild mushroom fricassee 16

Confit Welsh Lamb Shoulder / Ratatouille / Harissa Lamb Jus 15

Smoked Burbery Duck Breast / Pear & Swede puree / Catalan Spinach / Blackberry Jus 22

Charolais Beef Fillet (200g) / Sumo Chips / Peppercorn Sauce 28

Eglinton Veal Chop / Root Vegetables / Smoked garlic & parsley mousse / Mustard Veal Jus 26

Accompagnements: all sides £4.50 each

Truffled Polenta Sumo Chips

Wild Mushroom

Ratatouille

Pak choy

Spinach

Potato Dauphinoise

Black Truffle Macaroni Cheese

 

Les Desserts

Selection of Home-Made Ice Cream & Sorbets 7.5

 Chilli mango cheesecake / Ginger nut Soil / Raspberry Lime Sorbet 8

Chocolate Fondant / Salted Caramel Ice Cream / Sesame Tuille 8.5

Tart Tatin / Raspberry Coulis / Calvados ice cream     10.5

L’etranger cheese selection  12.5

Royal Albert Hall Pre & Post Theatre

 5:30 – 6:45pm / 10:oo-10:45pm

Starters

Jerusalem artichoke soup / black truffle / dehydrated apple / artichoke crisps

North Sea crispy squid /  spring onion / sake & chili sauce

Heritage tomato / truffled Buratta / Balsamic caviar / basil sorbet

Compressed pork belly confit / truffled celeriac / honey crust sweet potato / Calvados juice

Mains

Sea bass / pickled fennel / baby spinach / miso / prawns gyoza

Confit Welsh lamb shoulder / winter ratatoille / onion pearls / harrisa lamb juice
Truffled chicken / heritage carrots  / wild mushroom fricassee / Albufera sauce

Miso grilled aubergine / ponzu sauce / aubergine caviar / sauce vierge  V

Desserts

Tart Tatin / raspberry coluis / calvados sorbet

Selection of home made ice cream & sorbets

Chocolate fondant / salted carmel ice cream / sesame tule  N

Chili mango cheese cake / ginger nut soil / raspberry lime sorbet

l’etranger Chef’s Selection

Degustation £65 / min 2 persons

Amuse Bouche

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Heritage Tomato / Truffeled Buratta / Balsamic Caviar / Basil Sorbet

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Scallop / Cauliflower Porridge / Sea foam / Goma Seaweed

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Caramelised Alaskan Black Cod with Miso & Sushi Rice

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Confit Welsh Lamb Shoulder / Ratatouille

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Chilli mango cheesecake / Ginger nut Soil / Raspberry Lime Sorbet

Head Chef : Adam Shamas