O2 Greenwich Peninsula Menu

3 Course Set Menu

• Ox Tail
  Celeriac, mustard seed
• Salmon
  Golden turnip, pork
• Gallette
  Cheese, mushrooms

• Rabbit 1 review
  Carrots, savoy cabbage
• Monkfish 1 review
  Bombay potato, calcot onions
• Jerusalem Artichokes
  Gnocchi, red chicory

• Alphonso Mango
  White chocolate, meringue
• Yorkshire Rhubarb
  Bay leaf, green tea
• Caramelia 36% Valrhona
  Passion fruit, banana
• Selection of Artisan Cheeses
  £5 supplement or £15 as an extra course

• Truffle Mashed Potato
• Garden Leaf Salad
• Green Beans and Parmesan

7 Course Tasting Menu

• Sweet and Sour Cauliflower
  Black sesame ice-cream. Wine pairing: Semillon, `Mangan Vineyard` Margaret River, Cullen, Australia, 2014

• Mackerel 2 reviews
  Kohlrabi, bonito. Wine pairing: Gavi di Gavi, "Montessora", La Giustiniana, Piemonte, Italy, 2017

• Lobster
  Bacon, sea salad. Wine pairing: Pouilly- Fuisse "Sur La Roche", Gilles Morat, Burgundy, France, 2016

• Quail 1 review
  Spiced lentils, mint. Wine pairing: David & Nadia Pinotage, Swartland, South Africa, 2016

• Wagyu Beef
  Celeriac, black garlic. Wine pairing: Shiraz, Shaw + Smith, Adelaide Hills, Australia, 2015

• Selection of Artisan Cheeses

• Alphonso Mango
  White chocolate, meringue. Wine pairing: Riesling Auslese "Sonnenuhr", Heinrichshof, Mosel Valley, Germany, 2017

Laurent-Perrier Tasting Menu

• Canapé 3 reviews
• Cucumber Textures
  Home-made ricotta, thai basil. Suggested Pairing: Laurent-Perrier La Cuvée
• Hake Gravlax
  Kumquat, capers. Suggested Pairing: Laurent-Perrier Blanc de Blancs Brut Nature
• Turbot Poché
  Clams, leek. Suggested Pairing: Laurent-Perrier Vintage 2008
• Venison Fillet
  Pickled walnut, blue berry. Suggested Pairing: Laurent-Perrier Cuvée Rosé
• Granny Smith
  Yoghurt, wasabi
• Pear Mousse
  Roasted macadamia, caramel. Suggested Pairing: Laurent-Perrier Harmony

3 and 7 Course Menus

• Amuse-Bouche
  Wine Pairing: Wild Sauvignon, Greywacke, Marlborough, New Zealand, 2016

• Butternut Squash
  Fermented apple, ricotta. Wine Pairing: Falanghina, Quintodecimo, Via del Campo, Campania,Italy, 2016

• Leek & Potato
  Black truffle, blue nasturtiums. Wine Pairing: Montlouis sur Loire "Remus Plus", Domaine Taille auxLoups, Loire Valley, France, 2014

• Truffle Mashed Potato
• Garden Leaf Salad
• Green Beans and Parmesan

• Beetroot
  Horseradish, watercress. Wine Pairing: Morgon, Domaine des Terres Dorées, Beaujolais, France, 2016

• Corn Kakiage
  Sour cream, daikon cress. Wine Pairing: Hautes Côtes de Beaune, Remi Rollin, Burgundy,France, 2014

• Pear Mousse
  Roasted macadamia, caramel. Wine Pairing: Riesling Auslese "Sonnenuhr", Heinrichshof, Mosel Valley, Germany, 2015

• Selection of Artisan Cheeses
  Onion and date compote (£15 as an extra course)

Valentine's Menu

• Mignardise Appetizer

• Scottish Scallop Carpaccio
  Mango vinaigrette, tonka bean

• Torched Halibut
  Jerusalem artichoke texture, saffron sauce

• Anjou Pigeon
  Cured fois gras, blueberries

• Smoked Veal
  Forest mushroom, savoy cabbage

• Apple Sorbet
  Wasabi yogurt foam

• Bailey's Parfait
  Coffee and raspberries

Vegetarian Valentine's Menu

• Mignardise Appetizer

• King Oyster Mushroom
  Savoy cabbage, lemon thyme velouté

• Falafel
  Heirloom carrots, mint

• Roasted Cauliflower
  Spiced pecans, saffron sauce

• Nuts Roast
  Tenderstem broccoli, prune d'agen

• Apple Sorbet
  Wasabi yogurt foam

• Bailey's Parfait
  Coffee and raspberries