Davies and Brook at Claridge’s

Cold Starters

• Carrot Salad

  Sunflower Seeds, Horseradish, and Pickled Quail Egg

• Roasted Beetroot

  Sheep's Milk Yoghurt, Quinoa Falafel, and Cumin

• Bass Ceviche

  Avocado, Cucumber, and Shrimp Oil

• Marinated Yellowtail

  King Oyster Mushroom and Crispy Amaranth

• Foie Gras

  Tart with Cocoa and Plum (+£10)

• Caviar (for the Table)

  Imperial Osietra Caviar with Butternut Squash, Smoked Shellfish, and Naan (+£48 per person)

Warm Starters

• Artichoke

  Variations and Broth with Mushrooms and Fennel

• King Crab Chawanmushi

  Black Truffle and Daikon (+£10)

• Poached Lobster

  Winter Squash, Bisque, and Saffron

• Aubergine

  Variations with Coriander and Roasted Garlic

Mains

• Black Cod

  Roasted with Napa Cabbage, Miso, and Kohlrabi

• Halibut

  Poached with Shiitake Mushroom, Garlic, and Pine Nuts

• Parsnip

  Variations with Black Sesame and Ginger

• Roasted Poussin

  Stuffed with Parmesan, Lemon, and Fennel

• Dry-Aged Duck

  Honey and Lavender Glazed with Beetroot and Sauce Civet

Tasting Menu

For the Table - £145 per person

• Caviar

  Imperial Osietra Caviar with Butternut Squash, Smoked Shellfish, and Naan

• Bass Ceviche

  Avocado, Cucumber, and Shrimp Oil

• Black Cod

  Roasted with Napa Cabbage, Miso, and Kohlrabi

• Celeriac

  Braised with Black Truffle

• Dry-Aged Duck

  Honey and Lavender Glazed with Beetroot and Sauce Civet

• Triple Crème

  Baked with Black Truffle, Honey, and Potato Bread

• Dessert