Darwin Brasserie
Menu with Prices in the UK

Gloucester Old Spot sausages, treacle-cured back bacon, Stornoway black pudding, Portobello mushroom, grilled plum tomato, baked beans, Clarence Court eggs, and sourdough toast.

Plant-based Cumberland sausages, vegan bacon, scrambled turmeric tofu, hash browns, Portobello mushroom, grilled tomatoes, baked beans, and sourdough toast.

London Cure artisan smoked salmon with soft, buttery Clarence Court scrambled eggs on toasted Greenwich rye bread with fresh chives.

Crushed Hass avocado on toasted sourdough with rose harissa, vegan feta, pickled shallots, toasted pumpkin seeds, and cherry tomato salsa.

Sautéed wild seasonal mushrooms in garlic and tarragon butter, served over toasted brioche with a fried Clarence Court duck egg.

Two Cumberland sausage patties, fried Clarence Court egg, smoked Montgomery cheddar, and caramelized onion jam in a toasted brioche bun.

Fluffy golden buttermilk pancakes stacked with warm seasonal berries, Canadian maple syrup, and vanilla crème fraîche.

Selection of freshly baked butter croissants, pain au chocolat, and Danish pastries served with butter and strawberry jam.

Delicate, airy twice-baked cheese soufflé prepared with aged Montgomery cheddar cream, drizzled with chive oil and accompanied by shaved Cox apple salad.

Velvety spring pea and sweet leek soup scented with fresh watercress, finished with crème fraîche and warm sourdough.

Beetroot-cured London salmon with pickled baby beets, horseradish creme fraiche, caper berries, and seeded rye crisps.

Crisp flour-dusted squid tossed in toasted sea salt, cracked peppercorns, red chilli, and served with garlic lemon aioli.

Roasted yellow and candy heritage beetroots, whipped British goat's curd, candied walnuts, and baby watercress vinaigrette.

Pressed slow-braised British ham hock terrine with wholegrain mustard piccalilli, cornichons, and toasted sourdough.

35-day dry-aged native breed British beef ribeye, charred over charcoal in the Josper oven, served with roasted bone marrow butter and triple cooked chips.

Tender grass-fed centre-cut beef fillet, Josper-grilled to your liking, served with watercress, slow-roasted tomato, and béarnaise sauce.

28-day dry-aged Hereford sirloin steak grilled over charcoal, accompanied by roasted garlic bulb and green peppercorn sauce.

7oz aged chuck and brisket beef patty, melted smoked Montgomery cheddar, sweet onion marmalade, iceberg, and dill pickles in a brioche bun with hand-cut chips.

Tender Romney Marsh lamb rack with a parsley and Dijon mustard crumb, dauphinoise potatoes, glazed shallots, and rosemary jus.

Fresh Brixham market Dover sole, flame-grilled on the bone with brown shrimp, caper, and lemon butter sauce.

Crisp-skinned stone bass fillet served over saffron potato chowder, steamed samphire, and brown crab emulsion.

Pan-seared chicken breast with crispy skin, wild mushroom and tarragon fricassee, potato fondant, and chicken jus.

Roasted half aubergine spiced with rose harissa, served over warm pomegranate herb tabbouleh, garlic tahini, and toasted pine nuts.

Thick-cut free-range pork chop with charred crackling, Bramley apple puree, buttered savoy cabbage, and cider jus.

Choice of starter and main course or main course and dessert from the seasonal Brasserie market selection.

Complete three-course rooftop dining experience including starter, main course, and dessert.

Slow-roasted British Hereford beef sirloin served pink with a giant golden Yorkshire pudding, beef dripping roasties, glazed heritage carrots, and rich red wine gravy.

Tender roast Welsh salt marsh lamb leg seasoned with garlic and rosemary, served with mint sauce, Yorkshire pudding, roasties, and gravy.

Roast half chicken with sage and onion stuffing, pork chipolata, crispy roast potatoes, seasonal greens, Yorkshire pudding, and roasting juices.

Puff pastry Wellington stuffed with spiced butternut squash, brown lentils, and kale, served with olive oil roasties, seasonal greens, and vegetarian gravy.

Thick-cut Maris Piper potatoes triple cooked for supreme crunch, tossed with Cornish sea salt flakes.

Crispy skinny fries tossed with white truffle oil, freshly grated 24-month aged Parmesan cheese, and chopped chives.

Fresh leaf spinach folded in double cream, cultured butter, and freshly grated nutmeg.

Tender cauliflower florets baked in a creamy Welsh Caerphilly and cheddar cheese sauce with a crispy crumb top.

Fresh tenderstem broccoli spears drizzled with cold-pressed extra virgin olive oil and fresh lemon juice.

Crisp mixed leaves, baby radishes, and soft herbs tossed in a light house French shallot dressing.

Warm Medjool date sponge drenched in rich salted butterscotch toffee sauce, topped with a scoop of Cornish clotted cream ice cream.

Crisp praline feuilletine base, Valrhona dark chocolate mousse, roasted Piedmont hazelnut ganache, and gold leaf.

Flaky sweet pastry case filled with roasted apricots and almond frangipane, served with amaretto crème anglaise.

Caramelized baked cheesecake with a luscious molten centre, served with British macerated raspberries.

Curated board of Montgomery's Cheddar, Colston Bassett Stilton, and Baron Bigod brie, served with quince jelly, grapes, and Peter's Yard crackers.

Ketel One vodka, seasoned tomato juice, horseradish, Worcestershire sauce, celery salt, Tabasco, and fresh cucumber garnish.

Freshly squeezed Valencia orange juice, Grand Marnier, and Nyetimber Classic Cuvée British sparkling wine.

Havana Club 7yr rum, passionfruit liqueur, fresh lime, cloudy pineapple juice, and a splash of Angostura bitters.

Warner's Rhubarb gin, elderflower cordial, sparkling English soda, and Prosecco with a sprig of fresh thyme.

West Sussex, England. World-class English sparkling wine with fine bubbles, aromas of toasted brioche, pastry, and crisp red apple.

Marlborough, New Zealand. Iconic white with ripe citrus, lime, passionfruit, and crisp stony minerality.

Mendoza, Argentina. Dark plums, blackberries, vanilla, and sweet ripe tannins, perfect with Josper-grilled ribeye.

Kale, cucumber, green apple, celery, and ginger cold-pressed freshly daily.

Double shot of Colombian specialty roast with velvety steamed whole or oat milk.

Premium whole-leaf loose Assam and Ceylon black tea served with fresh milk.