1826 Restaurant & Lounge

With petit basque, potato, and black truffle.

With almond, dill and gin snow.

With grapefruit, hearts of palm, and citrus emulsion.

With yogurt, poppy, and souffled amaranth.

With summer squash, black truffle and spring onions.

With garbazo beans, panisse and vin jaune emulsion.

With orange, guanciale and gnocchi.

With Madeira, fine herbs and robiola emulsion.

With chive, caviar and pain de mie.

With heirloom tomato, black olive, and basil.

Golden osetra caviar, gold and brioche.

With kataifi, mint-coriander sabayon.

With arugula, heirloom tomatoes and garden cassoulet.

With scallop dumplings, spring onions and pastis.

With red onion, celeriac, and horseradish.

With strawberry, young onion, and St Germain.

With garganelli pasta, black trumpet mushroom, and sauce blanquette.

With Madeira, hakurei turnips, and stinging nettles.

With Jerusalem artichoke, Meyer lemon and brussels sprouts.

14 oz grilled.

With coconut, greek yogurt, and basil.

With coffee, bourbon, and smoke coconut fuelletine.

With raspberry sorbet, grapefruit, and tarragon.

With banana, Maldon sea salt, and caramel ice cream.

Selection of artisan cheeses.