Kensington Roof Gardens Menu

A La Carte

• White Bean Soup

  8.50
  With oyster mushrooms, whipped crème fraîche & chives
• Green Salad

  9.00
  With shallots & soft herbs, mixed seasonal English salad leaves, served w/ confit orange & lemon dressing
• Risotto 3 reviews

  11.00
  Wild English garlic w/ Arborio risotto rice, parmesan & crème fraîche finished w/ garlic oil
• Scallops

  15.00
  Roasted king scallops w/ fennel, orange & thyme puree
• Goat's Cheese

  9.00
  Mini Boilie goat’s cheese fritter w/ beetroot & apple purée, sour dough bread crisp, mache salad garnish, shallot & grain mustard dressing
• Black Pudding

  9.95
  Trealy farm black pudding sausage w/ poached Gladys Mays Braddock white duck egg, fragrant onion fritter & Worcestershire sauce emulsion
• Pressed Ham

  11.00
  Slow cooked ham hocks pressed w/ English parsley, served w/ poached pineapple, pineapple caramel & chicory leaves
• Crab Cocktail

  14.50
  Chopped avocado salsa, brown crab mayonnaise, picked white crab meat, baby gem & ficelle bread croutons

• Butternut Squash & Sage Risotto

  18.00
  With Spen-wood cheese, toasted pumpkin seeds & sage nut brown butter
• Loch Duart Salmon

  23.50
  Dusted w/ fragrant spices & slow cooked in extra virgin rapeseed oil, broccoli fritters, cumin roasted crushed potato, yoghurt, garlic & cucumber dressing
• Chicken 1 review

  24.95
  Roasted breast of free range chicken w/ white onion cream, served w/ Sauteed ratte potatoes, shallot & extra virgin olive oil confit & roasted chicken jus
• Fillet of English Beef

  35.00
  Grilled miso aubergine w/ sesame, onion rings, chunky chips & dijon mustard sauce
• Lamb Rump

  28.50
  Roasted & served on a bed of sweet red cabbage, herb crumb, parmentier potato, rosemary jus & sherry vinegar syrup
• Onion Tarte Tatin

  19.50
  Caramelised baby onions w/ balsamic vinegar, golden cross goat’s cheese, Swiss chard & roasted endives
• Halibut

  25.00
  Sauteed fillet w/ chorizo sausage & squid bolognaise, Rosa marina pasta & baby gem
• Skrei Cod

  26.95
  Pan fried fillet of Norwegian arctic cod w/ a cauliflower & mussel casserole, capers, raisins & steamed potato & lemongrass sauce

• Selection of Side Orders

  3.50 - 4.90

• Apple Tart

  8.00
  Set caramelised Braeburn apple on a crisp puff pastry base w/ crème Legere & apple sorbet
• Coconut Delice

  8.50
  Coconut white chocolate emulsion w/ pliable dark chocolate ganache, golden sponge tuile & coconut lime sorbet
• Praline Mousse

  9.00
  Chocolate praline mousse cake, caramelised almonds, Kalamansi sorbet & sugar decor
• Cheese Board for Two

  15.00
  Served w/ biscuits, grapes & celery
• Rum Baba

  8.00
  On lime & mint Moijto soup w/ mandarin sorbet
• Light Mocha Mousse

  8.50
  With orange‏ jus, milk chocolate ice cream & hazelnut croquant
• Selection of Seasonal Cheeses

  12.00
  Served w/ biscuits, grapes & celery

Weekend Dinner

• White Bean Soup
  With oyster mushrooms, whipped crème fraîche & chives
• Green Salad
  With shallots & soft herbs, mixed seasonal English salad leaves, served w/ confit orange & lemon dressing
• Risotto 3 reviews
  Wild English garlic w/ Arborio risotto rice, parmesan & crème fraîche finished w/ garlic oil
• Scallops
  Roasted king scallops w/ fennel, orange & thyme puree
• Goat's Cheese
  Mini Boilie goat’s cheese fritter w/ beetroot & apple purée, sour dough bread crisp, mache salad garnish, shallot & grain mustard dressing
• Black Pudding
  Trealy farm black pudding sausage w/ poached Gladys Mays Braddock white duck egg, fragrant onion fritter & Worcestershire sauce emulsion
• Pressed Ham
  Slow cooked ham hocks pressed w/ English parsley, served w/ poached pineapple, pineapple caramel & chicory leaves
• Crab Cocktail
  Chopped avocado salsa, brown crab mayonnaise, picked white crab meat, baby gem & ficelle bread croutons

• Butternut Squash & Sage Risotto
  With Spenwood cheese, toasted pumpkin seeds & sage nut brown butter
• Loch Duart Salmon
  Dusted w/ fragrant spices & slow cooked in extra virgin rapeseed oil, broccoli fritters, cumin roasted crushed potato, yoghurt, garlic & cucumber dressing
• Chicken 1 review
  Roasted breast of free range chicken w/ white onion cream, served w/ sauteed ratte potatoes, shallot & extra virgin olive oil confit
• Fillet of English Beef (N)
  Grilled miso aubergine w/ sesame, onion rings, chunky chips & dijon mustard sauce
• Lamb Rump
  Roasted & served on a bed of sweet red cabbage, herb crumb, parmentier potato, rosemary just & sherry vinegar syrup
• Onion Tarte Tatin
  Caramelised baby onions w/ balsamic vinegar, golden cross goat’s cheese, Swiss chard & roasted endives
• And Roasted Chicken Jus
  Halibut sautéed fillet w/ chorizo sausage & squid bolognaise, rosa marina pasta & baby gem
• Skrei Cod
  Pan fried fillet of Norwegian arctic cod w/ a cauliflower & mussel casserole, capers, raisins & steamed potato & lemongrass sauce

• Rocket & Parmesan Salad

  3.50
  Balsamic dressing
• Triple Cooked Chunky Chips

  3.95
• Creamy Port Wine Button Mushrooms & Chives

  4.75
• Crushed Sweet Potato

  3.95
  With garlic & sage butter
• Mixed Leaf Salad

  3.95
  House dressing
• Avocado Topped w/ Papaya & Chilli Salsa

  4.90

• Praline Mousse
  Chocolate praline‏ mousse cake, caramelised almonds, kalamansi sorbet & sugar decor
• Apple Tart
  Set caramelised Braeburn apple on a crisp puff pastry base w/ crème legere & apple sorbet
• Rum Baba
  On lime & mint Moijto soup w/ mandarin sorbet
• Cheese Board for Two
  Served w/ biscuits, grapes, celery & white wine apple jelly
• Light Mocha Mousse
  With orange jus, milk chocolate ice cream & hazelnut croquant
• Coconut Delice
  Coconut white chocolate emulsion w/ pliable dark chocolate ganache, golden sponge tuile & coconut lime sorbet
• Selection of Seasonal Cheeses
  Served w/ biscuits, grapes, celery & white wine apple jelly

Saturday Lunch

• Crispy Fried Pepper Squid
  Deep fried baby squid in peppered flour, garlic aioli, chilli & coriander
• Chicken Liver Parfait
  Orange confit, baby leaf & watercress salad w/ sour dough toasts
• Smoked Salmon 1 review
  Oyster Beignets, boiled eggs, capers, & yogurt dressing
• Leek & Potato Soup
  With onion & thyme bread & leek foam
• Pear & Walnut Salad
  Fresh Comice pear, toasted walnuts, celeriac & celery salad & blue Cashel cheese dressing
• Cauliflower Risotto
  Cumin, almond & cauliflower florets w/ parmesan & creme fraiche

• Sea Bream
  Pan fried fillet of gilt head bream, w/ white coco bean & chorizo sausage casserole w/ butter emulsion, coriander & lime salad
• Mushroom & Nutmeg
  Chopped field mushrooms w/ grated nutmeg & lemon zest wrapped in brick pastry & deep fried served on beetroot slaw & rocket leaves
• Sweet Potato & Goat's Cheese Rotolo
  With kale, sauteed pied de mouton & red pepper sauce
• Lamb Belly
  Slow cooked lamb breast joint w/ braised red cabbage, herb crumb & parmentier potatoes
• Free Range Chicken
  Roasted chicken breast, mascarpone crushed jerusalem artichokes, peppercorn sauce & chunky chips
• Roasted Skrei Cod
  Tagliolini nero, purple sprouting broccoli & lemon butter sauce

• Rocket & Parmesan Salad

  3.50
  Balsamic dressing
• Crushed Sweet Potato

  3.95
  With garlic & sage butter
• Mixed Leaf Salad

  3.95
  With house dressing
• Avocado Topped

  4.90
  With papaya & chilli salsa
• Buttered Leeks

  3.50
• Triple Cooked Chunky Chips

  3.95
• Creamy Port Wine Button Mushrooms & Chives

  4.75

• Chocolate 1 review & Berry Cake
  Dark chocolate & berry mousse, berry compote & Kalamansi sorbet
• Ivoire Lemon Meringue Mousse
  On chocolate sponge base w/ vanilla ice cream
• Sticky Toffee Pudding
  With vanilla ice cream & langue de chat
• Walnut Cake
  With toffee cream, chocolate sauce & pink grapefruit sorbet
• Selection of Ice Cream & Sorbet
  Served w/‏ fruit
• Selection of Seasonal Cheeses
  Orkney oatcakes, apple chutney, grapes & celery

Sunday Lunch

• Crispy Fried Pepper Squid
  Deep fried baby squid in peppered flour, garlic aioli, chilli & coriander
• Chicken Liver Parfait
  Orange confit, baby leaf & watercress salad w/ sour dough toasts
• Smoked Salmon 1 review
  Oyster Beignets, boiled eggs, capers, & yogurt dressing
• Leek & Potato Soup
  With onion & thyme bread & leek foam
• Pear & Walnut Salad
  Fresh Comice pear, toasted walnuts, celeriac & celery salad & blue Cashel cheese dressing
• Cauliflower Risotto
  Cumin, almond & cauliflower florets w/ parmesan & creme fraîche

• Sea Bream
  Pan fried fillet of gilt head bream, w/ white coco bean & chorizo sausage casserole w/ butter emulsion, coriander & lime salad
• Traditional Roasts
  All roast dishes are accompanied by roast potatoes, roast gravy & seasonal vegetables to share
• Roasted Pork Belly
  Served w/ bramley apple sauce
• Roast Chicken 1 review
  Roasted Cotswold chicken, w/ bread sauce & watercress
• Sweet Potato & Goat's Cheese Rotolo
  With kale, sauteed pied de mouton & red pepper sauce
• Roast Rump of Lamb
  Served w/ mint sauce
• Roasted Rib of Beef
  Served w/ yorkshire pudding & horseradish cream

• Rocket & Parmesan Salad

  3.50
  Balsamic dressing
• Crushed Sweet Potato

  3.95
  With garlic & sage butter
• Mixed Leaf Salad

  3.95
  With house dressing
• Avocado Topped

  4.90
  With papaya & chilli salsa
• Buttered Leeks

  3.50
• Triple Cooked Chunky Chips

  3.95
• Creamy Port Wine Button Mushrooms & Chives

  4.75

• Chocolate 1 review & Berry Cake
  Dark chocolate & berry mousse, berry compote & Kalamansi sorbet
• Ivoire Lemon Meringue Mousse
  On chocolate‏ sponge base w/ vanilla ice cream
• Sticky Toffee Pudding
  With vanilla ice cream & Langue de chat
• Walnut Cake
  With toffee cream, chocolate sauce & pink grapefruit sorbet
• Selection of Ice Cream & Sorbet
  Served w/ fruit
• Selection of Seasonal Cheeses
  Orkney oatcakes, apple chutney, grapes & celery

Set Lunch (Weekdays)

• Crispy Fried Pepper Squid
  Deep fried baby squid in peppered flour, garlic aioli, chilli & coriander
• Chicken Liver Parfait
  Orange confit, baby leaf & watercress salad w/ sour dough toasts
• Leek & Potato Soup
  With onion & thyme bread & leek foam
• Pear & Walnut Salad
  Fresh Comice pear, toasted walnuts, celeriac & celery salad & blue Cashel cheese dressing

• Sea Bream
  Pan fried fillet of gilt head bream, w/ white coco bean & chorizo sausage casserole w/ butter emulsion, coriander & lime salad
• Mushroom & Nutmeg
  Chopped field mushrooms w/ grated nutmeg & lemon zest wrapped in brick pastry & deep fried served on beetroot slaw & rocket leaves
• Lamb Belly
  Slow cooked lamb breast joint w/ braised red cabbage, herb crumb & parmentier potatoes
• Free Range Chicken
  Roasted chicken breast, mascarpone crushed jerusalem artichokes, peppercorn sauce & chunky chips

• Rocket & Parmesan Salad

  3.50
  Balsamic dressing
• Crushed Sweet Potato

  3.95
  With garlic & sage butter
• Mixed Leaf Salad

  3.95
  With house dressing
• Avocado Topped

  4.90
  With papaya & chilli salsa
• Buttered Leeks

  3.50
• Triple Cooked Chunky Chips

  3.95
• Creamy Port Wine Button Mushrooms & Chives

  4.75

• Sticky Toffee Pudding
  With vanilla ice cream & Langue de chat
• Selection of Ice Cream & Sorbet
  Served w/ fruit
• Ivoire Lemon Meringue Mousse
  On chocolate sponge base w/ green tea ice cream
• Selection of Seasonal Cheeses
  Orkney oatcakes, apple chutney, grapes & celery

Lunch á La Carte

• White Bean Soup

  8.50
  With oyster mushrooms, whipped creme fraiche & chives
• Risotto 3 reviews

  11.00
  Wild English garlic w/ Arborio risotto rice, parmesan & crème fraîche finished w/ garlic oil
• Goat's Cheese

  9.00
  Mini Boilie goat’s cheese fritter w/ beetroot & apple purée, sour dough bread crisp, mache salad garnish, shallot & grain mustard dressing
• Scallops

  15.00
  Roasted king scallops w/ fennel, orange & thyme puree

• Onion Tarte Tatin

  19.50
  Caramelised baby onions w/ balsamic vinegar, golden cross goat’s cheese, Swiss chard & roasted endives
• Fillet of English Beef

  35.00
  Grilled miso aubergine w/ sesame, onion rings, chunky chips & dijon mustard sauce
• Loch Duart Salmon

  23.50
  Dusted w/ fragrant spices & slow cooked in extra virgin rapeseed oil, broccoli fritters, cumin roasted crushed potato, yoghurt, garlic & cucumber dressing
• Halibut

  25.00
  Sauteed fillet w/ chorizo sausage & squid bolognaise, Rosa marina pasta & baby gem

• Rocket & Parmesan Salad Balsamic Dressing

  3.50
• Crushed Sweet Potato

  3.95
  With garlic & sage butter
• Mixed Leaf Salad

  3.95
  With house dressing
• Avocado Topped

  4.90
  With papaya & chilli salsa
• Buttered Leeks

  3.50
• Triple Cooked Chunky Chips

  3.95
• Creamy Port Wine Button Mushrooms & Chives

  4.75

• Apricot Bavarois

  8.00
  On milk chocolate & peanut biscuit w/ lime chantilly
• Hazelnut Chocolate Sponge

  12.50
  With whipped toffee cream, dark chocolate ganache & vanilla ice cream in a water cup
• Light Mocha Mousse

  8.50
  With orange jus, milk chocolate ice cream & hazelnut croquant
• Selection of Seasonal Cheeses

  12.50
  Served w/ biscuits, grapes & celery

Young Diners

• Tomato & Basil Soup
• Chilled Seasonal Melon
• Cheddar Omelette
  Seasonal leaves

• Linguini Pasta
  Tomato sauce or olive oil
• Chicken Goujons
  New potatoes or chips w/ seasonal vegetables
• Salmon Fish Fingers
  New potatoes or chips w/ seasonal vegetables

• Chocolate Brownie
  Vanilla ice cream
• Marshmallow
  Chocolate sauce
• Ice Cream & Sorbet
  Chantilly

Cocktails

• Red Edition

  11.50
  Beaumet brut champagne w/ the addition of a cherry Heering & a dash of cranberry juice, this is a real house favourite.
• Saffron Bellini

  11.50
  A simple twist on the delicious classic created at harry’s bar in Venice in the 1940’s. peach puree, a touch of saffron gin & Bisol prosecco combine beautifully.
• Prince Harry

  11.50
  Home infused fig brandy, grand marnier w/ a bitters soaked sugar cube & Beaumet brut champagne. invented for harry, prince of Babylon… who did you think we meant?
• God Save the Queen

  11.50
  Hayman’s sloe gin, lemon juice, maraschino & egg white shaken until fluffy & topped w/ Beaumet champagne. a light, silky textured sloe gin fizz.
• Lemongrass 75

  11.50
  Fresh muddled lemongrass, Bombay sapphire gin, lemon juice syrup & Beaumet brut champagne. a twist on the classic french 75, this makes a perfect aperitif.
• Death in the Afternoon

  11.50
  This was Ernest Hemmingway’s way of recovering from the night before. a touch of absinthe is mixed w/ champagne until it attains the proper opalescent milkiness. his advice was to drink three to five of these slowly.

• Prosecco Di Valdobbiadene, Crede Bisol

  9.50
• Laurent Perrier ‘Brut‘

  13.00
• Ruinart Blanc De Blanc

  17.00
• Beaumet ‘Cuvée Brut’

  11.50
• Balfour Brut Rosé

  14.00
• Laurent Perrier Rosé

  17.50

• Prosecco Di Valdobbiadene, Crede Bisol

  46.00
• Nyetimber Brut, Sussex

  56.00
• Pol Roger Brut ‘White Foil’

  80.00
• Bollinger ‘Special Cuvee’

  88.00
• Beaumet ‘Cuvée Brut’

  52.00
• Laurent Perrier ‘Brut‘

  68.00
• Veuve Cliquot ‘Yellow Label'

  85.00
• Ruinart Blanc De Blanc

  91.00

• Beaumet ‘Cuvee Brut’, Vintage 2004

  65.00
• Veuve Cliquot, Vintage 2002

  105.00
• Lanson Extra Age Brut

  90.00
• Dom Perignon, Vintage 2000

  240.00

• Beaumet ‘Cuvée Rosé’

  60.00
• Veuve Clicquot Rosé

  89.00
• Laurent Perrier Rosé

  94.00
• Balfour Brut Rosé’

  78.00
• Ruinart Rosé

  91.00
• Krug Rosé

  400.00

• Strawberry Salad

  5.00
  Fresh strawberry purée w/ a mix of guava, pineapple & apple juices shaken hard & served long over ice & not a lettuce in sight.
• Raspberry & Orange Shrub

  5.00
  This is our ‘straight up’ temperance cocktail. Fresh raspberries & cranberry juice w/ our home made orange vinegar providing a little zing.
• On the Edge

  5.00
  Fresh limes & lychee juice spritzed up w/ lemonade. Tall, cooling & refreshing.
• Apple Mojito

  5.00
  Mint, lime, sugar & non-alcoholic apple flavoured rum which is more commonly known as apple juice. Served in exactly the same way as its cuban rum cousin.
• Thames Cuvée Brut
  Simple, light & refreshing. the much loved water of the Thames river lightly carbonated to give a soft defined mousse. this year’s vintage is particularly amazing

• Peroni

  5.00
  Italy, 5.1%
• Asahi

  5.00
  Japan, 5.0%
• Saint

  5.00

• Lemongrass & Lychee Martini

  10.50
  Bombay sapphire gin combines beautifully w/ lemongrass, lychee liqueur & lychee juice to give a wonderfully flavoured martini.
• Jack Rose

  10.50
  A classic prohibition cocktail. Calvados, grenadine & lime juice make for a beautifully elegant, citrus aperitif. Thankfully prohibition is over but jack’s still going.
• Papa Bear

  10.50
  Hennessy vs cognac, Krupnik honey liqueur, fresh lemon juice & honey syrup. this classic styled Babylon signature is like a sophisticated honey & lemon.
• Apple & Herb Martini

  10.50
  Very similar to an apple martini. fresh basil shaken w/ Belvedere vodka, Boudier apple liqueur & fresh apple juice w/ the smallest rinse of Annis.
• Caged Canary

  10.50
  A beautiful tequila concoction. yellow capsicum, jose cuervo Tradicional tequila, fresh lime juice & a few drops of tabasco. light, dry & herbaceous…yum!
• Aviation

  11.00
  A cocktail from the dawn of aviation itself. Sipsmith’s gin, fresh lemon juice, maraschino liqueur, & a dash of violette. Drink ten of these & you’ll be fit to fly… (for B.A! )

• Raspberry Mojito

  10.50
  Mint, lime, sugar & raspberry purée & pampero white rum. Remember every time you say that this is the greatest drink ever, a little piece of your bartender’s soul is lost forever!
• Tudor Crush

  10.50
  Inspired by‏ our own Tudor garden, enjoy the flavours of the English hedgerows. fresh raspberries, blackberries & blueberries w/ tanqueray gin & crème de múre.
• Vanilla Passion

  10.50
  Cariel vanilla vodka, Passoa liqueur, fresh passionfruit purée w/ a touch of citrus & vanilla syrup. served long, over shaved ice.

• Castro's Cola

  10.50
  Essientially a warm Cuba Libre. havana 7yr rum, lime & hot coca-cola w/ a few drops of abbot’s bitters to make this drink feel slightly medicinal.
• Hot Ginger Chick

  10.50
  A hot gin treat combining a unique tanqueray 10 infusion of chicory, ginger & cinnamon created especially for Babylon by our in-house team, heated w/ apple juice & winter spiced syrup.
• Rush Rum Punch

  10.50
  Created by our favourite ian rush look alike! Pampero especial, fortified shiraz, lime, pineapple juice & winter spice syrup. All steamed to make this a hot version of a classic punch.

• Babylon Sling

  10.50
  Our version of the immortal raffle’s gin sling! Tanqueray gin, apricot brandy, cherry heering, grenadine, lemon & pineapple juice. Lightened w/ a touch of soda for a long, fruity sling.
• Coquettier

  12.00
  If you can’t get over to the commanders palace in new Orleans try the next best thing. we blend four roses bourbon w/ home infused fig brandy, sugar, creole bitters & a touch of absinthe.
• Rooftop Cobbler

  10.50
  A brimming glass of anti-oxidants. Fortified shiraz, slices of orange & fresh raspberries, blackberries & blueberries w/ spiced syrup served over shaved ice.
• Solera Old Fashioned

  12.00
  An old fashioned that certainly isn’t that old fashioned. Zacapa 23 rum, stirred down w/ crème de cacao, sweet sherry & orange liqueur, sugar & bitters.
• Sporran Julep

  10.50
  Jonny walker black label scotch, flat leaf parsley, apple liqueur & lemon juice make this interestingly herbal scottish rethink of an American classic.

• Martinez

  10.50
• Hacienda

  10.50
• Negroni

  10.50
• Manhattan

  10.50