Petersham Nurseries Café

• Torched Caciocavallo, Lardo di Colonnata, Honey & Grilled Sourdough
• Bruschetta with Confit Winter Tomato, Leeks & Thyme
• Grilled Polenta, Fontina & Caramelised Onions
• Pinzimonio di Verdure, Olive Oil & Balsamic
• Insalata di Puntarelle alla Romana with Anchovy & Radicchio

• Pumpkin Gnocchi, Pecorino, Pancetta & Sage
• Wildfarmed Tortelloni with Black Truffle, Ricotta, Cauliflower & Winter Mushrooms
• Risotto with Kale, Spinach & Botarga
• Fresh Paccheri, Winter Tomatoes, Ricotta & Basil
• Carrot Vellutata with Croutons, Agretti, Chilli Oil & Pumpkin Seeds

• Roasted Cauliflower with Saffron Potato sauce, Pine Nuts and Sultanas
• Haye Farm Beef Sirloin with Endive, Kale, Carrots & Peppercorn Sauce
• Chargrilled Monkfish with Roasted Iberico Tomatoes & Samphire
• Rabbit with Tomatoes, Pine Nuts, Cavolo Nero & toasted Sourdough

• Potato al Forno with Three-Cornered Leeks
• Winter Green Salad
• Cavolo Nero with Parmesan & Lemon Zest

• Green Apple & Mint Sherbet Sorbet
• Mulled Wine Poached Pears with Vanilla Custard & Toasted Almonds
• Original Bean Chocolate with Honeycomb & Zisola Olive Oil Ice Cream
• Pecan Pie with Creme Fraiche
• Steamed Orange Pudding with Chai Ice Cream

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.