Petersham Nurseries Restaurant

• Torched Caciocavallo, Lardo di Colonnata, Honey & Grilled Sourdough
• Bruschetta with Confit Marinda Tomato, Leeks & Thyme
• Grilled Polenta, Fontina & Caramelised Onions
• Pinzimonio di Verdure, Olive Oil & Balsamic

• Pumpkin Gnocchi, Pecorino, Guanciale & Sage
• Fresh Paccheri, Winter Tomatoes, Ricotta Salata & Basil
• Risotto with Kale, Spinach & Bottarga
• Line Caught Seabass Ceviche with Lime, Chilli & Coriander
• Petersham Ricotta, Marinated Iberico Tomato, Almond & Basil
• Tortelloni with Summer Truffle, Ricotta, Cauliflower & Spring Mushrooms
• Insalata di Puntarelle alla Romana with Anchovy & Radicchio

• Roasted Cauliflower with Saffron Potato Sauce, Pine Nuts & Sultanas
• Haye Farm Chicken with Cime Di Rapa & Salsa Verde
• Roasted Haye Farm Lamb Loin, Braised Baby Gem, Peas & Mint Sauce
• Chargrilled Monkfish with Roasted Tiger Tomato, Kale, Samphire & Agretti
• Chargrilled Haye Farm Beef with Shallots, Cavolo Nero & Bordelaise
• Lemon Sole with Beurre Noisette, Hen of The Woods, Chilli & Sea Beets

• Spring Greens with Parmesan & Lemon Zest
• Honey Roasted Carrots
• Potatoes al Forno
• Spring Garden Salad

• Green Apple & Mint Sherbet Sorbet
• Yorkshire Rhubarb Frangipane Tart with Creme Fraiche
• Petersham Nurseries Tiramisu
• Vanilla Cheesecake, Lemon Curd & Lemon Thyme
• Original Bean Chocolate Fondant with Vanilla Ice Cream
• Chef Selection of Cheeses with Pane Carasau & Petersham Truffle Honey

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.