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): £50 for three courses, £42.50 for two courses, £37.50 for one course.
Dinner (Monday-Saturday): £79 for three courses, £64 for two courses, £49 for one course.
Sunday Lunch & Dinner: £58 for three courses, £48 for two courses, £43 for one course.
Starters
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with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with celeriac remoulade, salsa verde, crackling and tardivo
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Coppa, aioli, rapeseeds, candy beetroot, pickled red onion and Castelfranco
-
with sautéed lamb sweetbreads, curry oil, parsley and aged Comté gougères
-
with blood orange, radish, shaved fennel and cucumber
-
with crisp hen's egg, Autumn truffle, carrot and dandelion
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with braised red cabbage, chestnuts, salsify and pear
-
with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel
-
with a soy, shallot and ginger dressing, shitake, shiso, bok choi and kohlrabi
-
with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata
-
with king oyster mushroom, charred corn, grelot onion, pumpkin seeds and pecorino
-
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with white chocolate and pistachio
-
with milk ice cream and candied pecans
-
with blood orange crisps and freshly baked madeleines
-
with pinenut brittle and financiers
-
with crème fraîche ice cream (for two)
-
-
with oat crumble and buckler sorrel
Prix Fixe:
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with sautéed lamb sweetbreads, curry oil, parsley and aged Comté gougères
-
with celeriac remoulade, salsa verde, crackling and tardivo
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Coppa, aioli, rapeseeds, candy beetroot, pickled red onion and Castelfranco
-
with blood orange, radish, shaved fennel and cucumber
-
with crisp hen's egg, Autumn truffle, carrot and dandelion
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with braised red cabbage, chestnuts, salsify and pear
-
with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel
-
with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata
-
with a soy, shallot and ginger dressing, shitake, shiso, bok choi and kohlrabi
-
with king oyster mushroom, charred corn, grelot onion, pumpkin seeds and pecorino
-
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
Sides
-
and Béarnaise
Dessert
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with white chocolate and pistachio
-
with milk ice cream and candied pecans
-
with blood orange crisps and freshly baked madeleines
-
with pinenut brittle and financiers
-
-
with oat crumble and buckler sorrel
Prix Fixe
Starters
-
with samphire, brown shrimps, fondue of leeks and bisque sauce
-
with sautéed lamb sweetbreads, curry oil, parsley and aged Comté gougères
-
with celeriac remoulade, salsa verde, crackling and tardivo
-
with red wine sauce, turnip purée, lardons and sautéed duck heart
-
with Coppa, aioli, rapeseeds, candy beetroot, pickled red onion and Castelfranco
-
with blood orange, radish, shaved fennel and cucumber
-
with crisp hen's egg, Autumn truffle, carrot and dandelion
Mains
-
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
with braised red cabbage, chestnuts, salsify and pear
-
with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel
-
with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata
-
with a soy, shallot and ginger dressing, shitake, shiso, bok choi and kohlrabi
-
with king oyster mushroom, charred corn, grelot onion, pumpkin seeds and pecorino
-
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
Sides
-
and Béarnaise
Desserts
-
(+£8.50 instead of dessert) (or £20 as an extra course)
-
with white chocolate and pistachio
-
with milk ice cream and candied pecans
-
with crème fraîche ice cream (for two)
-
with blood orange crisps and freshly baked madeleines
-
with pinenut brittle and financiers
-
-
with oat crumble and buckler sorrel
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 12.5 % 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.