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/ K A RN AVA R LONDON

FINE DINING RESTAURANT

P r i c e i s £ 4 5 P P a n d £ 75 P P w i t h w i n e p a i r i n g .

1 0 % s e r v i c e c h a r g e a d d e d t o t h e t o t a l b i l l a t y o u r d i s c r e t i o n .F o o d m a y c o n t a i n t r a c e s o f n u t s a n d i n c a s e i f y o u h a v e a n y a l l e r g i e s , p l e a s e s p e a k t o m a n a g e r f o r

m o r e o p t i o n s a n d r e p l a c e m e n t s .Ta s t i n g m e n u c a n n o t b e u s e d i n c o n j u n c t i o n w i t h t h e A L a C a r t e m e n u a n d t h e m e n u a p p l i e s t o

t h e e n t i r e t a b l e .

7 COURSE TASTING MENU

Organic pear l bar ley, golden and candy beetroot with goj i berr y chat s ty le

Vidal Ries l ing, Marlborough, New Zealand – 75 ml

Lemon and mint f lavoured garden peas soup with sca l lops and mango sa lsa

Picpoul de Pinet , J C C olombo, France - 75 ml

Travancore f i l le t of sea bass with coconut cassava and pumpkin f lower pakora

Vi l la Maria Pinot Noir, New Z ealand – 100 ml

Clove smoked loin of lamb and braised leg of lamb with pearl cous cous

Kleine Z alze Barrel Fermented Cabernet Sauvignon, S outh Afr ica – 100 ml

Nutmeg layered cake, f resh pineapple , poppy seed crumble and vani l la ice cream.

Conch Y Toro, L ate Har vest Sauvignon, Chi le – 50 ml

C a n a p é s e x p e r i e n c eL o u i s D o r n i e r e t F i l s B r u t , F r a n c e – 1 0 0 m l

Mango sorbet