The Petersham

• “Il Giardino” Delica pumpkin, crispy kale and polenta
• “La Crocchetta” Smoked mackerel with lemon croquettes and horseradish
• “Il Fegato” Chicken liver parfait, apricot chutney and savoury shards
• “Il Coniglio” Confit rabbit, salsa verde, sourdough

• “Il Cervo” House cured venison, lemon dressing, mizuna
• “La Rapa” Celeriac tartare, beetroot infused celeriac
• “La Capasanta” Seared scallop, dandelion and lemon sauce

• “La Pappardella” Homemade pappardelle, braised venison ragu
• “Lasagnetta d’Autunno” Fresh pasta, pumpkin, wild mushrooms, Reggiano fondue
• “Il Risotto” Vialone Nano, Pecorino Romano, Williams pear, black pepper
• “Il Bigolo” tenderstem broccoli and kale cream, crispy kale chips, pine nuts

• “L’agnello” Herb crusted lamb rack, leeks, rainbow carrots
• “Il Filetto” Beef fillet, rainbow chard, celeriac puree, jus
• “L’halibut” Hallibut, coco beans, mussels
• “Il Curry” Chickpea Chana Masala, bergamot, chargrilled flat bread
• “La Sogliola” Dover Sole alla Mugnaia (with choice of sided, to be shared)
• “La Costata” Prime rib (with choice of sided to be shared)

• Roasted potatoes
• Sautéed spinach
• Honey glazed carrots

• “L’uovo” Egg yolk, 30 months Parmigiano fondue, burnt Onion jus
• “Il Risotto” Vialone Nano, Pecorino Romano, Black Pepper
• “La Pappardella” Homemade Pappardelle, braised Venison ragu
• “Il Filetto” Beef fillet, Rainbow Chard, Celeriac puree, jus

• “Il Cioccolato” Original Beans chocolate with Zisola olive oil ice cream and honeycomb
• “La Pera” Mousse cheesecake with pears and pistachio crumble
• “Il Crumble di Mele” Apple crumble with Disarrono custard
• “La Crostata” Kumquat tart with vanilla ice cream

• Garden herb scones with Cornish crab
• Delica pumpkin vol-au-vent
• Chestnut and girolles tart
• Mandarin choux
• White chocolate macaron
• Pear mousse

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.