Tuscan bean and bread soup with basil pesto 5.50
Twice baked soufflé of courgette and Blackstick cheese 6.50
Sauted asparagus with rocket, shaved parmesan and balsamic dressing 8.50
Buffalo mozzarella with turmeric cherry tomatoes and tapenade 7.50
Baby spinach and Roquefort salad with roasted pine nuts 6.50
Foie gras parfait with toasted raisin and walnut bread 7.50
Warm salad of ham hock with a soft poached free range egg 7.50
Caesar salad with marinated anchovies 6.50
Tartare of blue fin tuna with sesame seed tuile and wasabi cream 7.50
Crispy pork and shrimp salad with chilli and lime dressing 7.50
Deep fried crab cake with spring onion risotto, tomato relish and chilli oil 6.50
Pan fried scallops with red pepper and hazelnut salsa 8.50
Smoked salmon with a salad of confited vegetables 7.50

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Sage gnocchi with mascarpone and parmesan 6.00 / 11.00
Thin pasta with spinach, radicchio, onion, garlic, tomatoes, pine nuts, chopped herbs and parmesan 6.50 /11.50
Thin pasta with smoked chicken, chilli, roasted peppers, sun dried tomatoes, pine nuts, cream and spring onions 6.50 /11.50
Crayfish risotto with caramelised red onions and shaved parmesan 7.50 /14.50
Grilled swordfish with a salad of frisee lettuce, picked parsley, green olives and baby capers 15.00
Rare grilled tuna on bok choi with a sesame seed glaze 15.50
Crisp skin fillet of sea bass with crushed Jersey Royal new potatoes and roasted pepper dressing 15.50
Grilled fillet of cod with herb mashed potatoes and a smoked bacon vinaigrette 16.00
Tempura of shrimps with egg noodles and a soy and cloud ear mushroom broth 17.50
Pan fried fillet of halibut with buttered tagliatelle and sauce Vierge 17.50
Breast of guinea fowl with a gruyere croquette, lardons, mushrooms and a red wine reduction 15.00
Honey glazed confit of duck leg with bubble and squeak 14.50
Saddle of rabbit stuffed with black olives and merguez sausage on cauliflower puree 15.00
Slow roasted cured pork belly with Dijon mustard mashed potatoes and apple sauce 14.00
Rare grilled fillet of ostrich with sauted new potatoes and red peppers, mushroom duxelle and a port reduction 16.50
Seven hour braised shoulder of lamb with parsley butter beans and rosemary jus 14.50
Veal Holstein with a fried free range egg 16.00
Char grilled rib eye of Scotch beef with pommes frites, grilled tomato, mushrooms and béarnaise sauce 17.50

French beans £2.50
New potatoes £2.50
Tomato, red onion and basil 4.50/6.50
Mange touts £2.50
Mashed potatoes £2.50
Rocket and parmesan salad £4.50 / £6.50
Sauted spinach £3.25
Pommes frites £2.50
Green salad £3.00 / £5.00

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Warm pistachio fondant with almond ice cream and Grand Marnier anglaise
Lemon tart with creme fraiche
Pear and apricot crumble with lavender sorbet
White chocolate torte with bitter chocolate sauce
Brown bread parfait with mocha cream
Sticky toffee pudding with vanilla ice cream and hot fudge sauce
Fine apple tart with caramel and creme Chantilly
White and dark chocolate mousse
A plate of fresh fruits with sorbet
ALL AT £5.75

British farmhouse cheeses from Neal’s Yard with oatmeal biscuits and dried fruit chutney £6.00

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Filter, espresso £1.85
Cappuccino, double espresso £2.35
Breakfast, Earl Grey, Camomile, Peppermint or Lapsang Souchong tea £1.85
Fresh mint tea £2.75

Chef: Tony Howorth

Le Cafe du Jardin is open 7 days a week for lunch and dinner, last orders Midnight

020 7836 8769/0

V.A.T is included. Service is discretionary, but a recommended 15% will be added to your bill. Cheques (to the limit of an accompanying guarantee card) and all major credit cards are accepted.

Click to read about our Set Menus or our Christmas Menu