Petersham Nurseries Café

• Garden Fritti with crispy Sage & Amalfi Lemon
• Honeymoon Melon, Prosciutto San Daniele & Genovese Basil

• Burrata with Peach, Nasturtium & Hazelnut
• Culatello, mixed Tomato, Basil & Croutons
• Monkfish Carpaccio with Wild Fennel, Crème Fraiche, Chilli & Borage
• Tagliolini with Vongole, Bottarga, Parsley, Samphire & Amalfi Lemon
• Porcini Mushroom with Lilliput Capers, Shallot, Parsley & Parmesan

• Stuffed Italian Aubergine with Caponata, Pine Nuts, Mozzarella & Flat Bread
• Chargrilled Haye Farm Beef Fillet with Horseradish, Garden Rocket & Parmesan
• Roasted Haye Farm Chicken with braised Lettuce, Peas, Baby Carrots & Lovage
• Salt baked Loch Duart Salmon with Spinach, Samphire & Lemon Mayonnaise
• Whole Lemon Sole with Girolles, Sea Vegetables & Amalfi Lemon

• New Potatoes, Crème Fraiche & Garden Chives
• Cuore del Vesuvio & Basil Salad
• Petersham Garden Salad

Being one of the pioneers in the slow food movement, we celebrate traditional methods of growing quality ingredients. This ethos has flowed into building relationships with organic British suppliers and sourcing responsibly from small like-minded producers, including our own farm – Haye Farm Devon. Bringing the very best organic and sustainably produced meat and vegetables straight from the farm to our kitchens.

With our menus being refreshed through the season, our chefs only use produce which is at its peak. Most ingredients are British first, while some speciality ingredients are sourced from Italy – such as Parmesan, White Truffles, Olive Oil and Vanilla pods. As we are so seasonally led, the colours of the plate naturally reflect the changing view outside.

Our offering is simple in so far as we don’t seek to bathe ingredients in heavy sauces or to override or change their essence in any way. We are classicists. When we have beautiful produce, well grown and correctly sourced, we use them in our recipes in the simplest way to bring out their natural favour and beauty.