Gold London
Menu with Prices in the UK

Blistered country sourdough baked in-house and served warm with cultured sea-salt whipped butter.

Chilled Sicilian green and Greek black olives marinated with rosemary, lemon zest, and garlic.

Thin blistered flatbread brushed with extra-virgin olive oil, sea salt flakes, and fresh rosemary.

Flash-charred Spanish green peppers tossed in cold-pressed olive oil and Maldon smoked salt.

Golden fried baby artichokes dusted with sea salt and served with black truffle garlic aioli.

Line-caught seatrout cured in citrus tiger's milk with blood orange segments, pickled red chilli, and coriander.

Thinly sliced Scottish scallops dressed with Meyer lemon, green chilli oil, and crispy shallots.

Dry-aged British beef fillet carpaccio with wild rocket, caper berries, aged Parmigiano-Reggiano, and olive oil.

Fresh creamy burrata with Isle of Wight heritage tomatoes, pickled shallots, basil oil, and sourdough.

Flame-grilled squid scored and seared with lemon, parsley, smoked paprika, and silky chickpea purée.

Whole shell-on tiger prawns charred over oak embers with garlic, red chilli, and parsley butter.

Caramelised cauliflower florets served over whipped tahini yoghurt, pomegranate seeds, and toasted almonds.

Sweetheart cabbage roasted in the wood oven until smoky and tender, finished with brown hazelnut butter.

Honey-glazed rainbow carrots roasted over embers with spiced Egyptian nut dukkah and labneh.

Salt-baked red and golden beetroots layered with whipped goat's curd, candied walnuts, and aged balsamic.

Radicchio and chicory tossed with sliced Conference pear, creamy Gorgonzola Dolce, and mustard vinaigrette.

Handmade pasta parcels stuffed with 12-hour braised beef short rib in glossy bone marrow butter and Parmesan.

Delicate egg-yolk ravioli filled with sheep's milk ricotta and wilted spinach, glazed in crispy sage butter.

Fresh hand-cut tagliolini tossed with sweet white Devon crab meat, Amalfi lemon, garlic, and red chilli.

Broad ribbons of fresh pasta with roasted chanterelles, porcini cream, thyme, and shaved black truffle.

Brined free-range British chicken roasted over oak embers and basted in fermented red chilli and lemon butter.

Whole Cornish sea bream roasted in the wood oven with fennel fronds, caper berries, and lemon olive oil.

Dry-aged Welsh lamb cutlets seared over charcoal, served with vibrant herb salsa verde and charred lemon.

Grass-fed British ribeye grilled over open flame, sliced and topped with smoked sea salt and chimichurri.

Thick-cut acorn-fed Iberico pork chop flame-grilled and paired with cider-pickled apple and mustard jus.

Prime centre-cut British beef tenderloin roasted over wood embers to share, carved with bone marrow jus.

Crushed Jersey Royal potatoes crisped in the wood oven with confit garlic, sea salt, and fresh rosemary.

Twice-cooked crispy skin-on fries dusted with finely chopped rosemary and sea salt.

Flame-blistered Tenderstem broccoli finished with cold-pressed olive oil, lemon zest, and crushed chilli.

Crisp seasonal baby leaves tossed in a sharp Dijon and aged white wine vinegar dressing.

Freshly chopped parsley, oregano, garlic, red chilli, and red wine vinegar emulsion for grilled meats.

Velvety house mayonnaise infused with roasted garlic and aromatic black truffle oil.

Rich reduced beef stock simmered with roasted bone marrow, thyme, and red wine.

Crisp shortcrust pastry filled with zesty Amalfi lemon curd and served with cool Somerset crème fraîche.

Flourless dark Valrhona chocolate cake with a molten centre, paired with Madagascar vanilla bean gelato.

Espresso-soaked savoiardi biscuits layered with whipped mascarpone cream and bitter cocoa dusting.

Choice of pistachio, vanilla bean, or blood orange sorbet churned daily in small batches.

Botanical non-alcoholic aperitivo with pressed Sicilian blood orange, rosemary sprig, and soda water.

Freshly muddled cucumber, St. Germain-style elderflower cordial, lime juice, and sparkling water.

Cold-pressed citrus juice squeezed to order over ice.

Chilled Italian sparkling mineral water served with fresh lemon slices.

Premium botanical mixer served chilled over cubed ice.

Ethically sourced speciality London espresso roast pulled rich and aromatic.

Double espresso topped with silky textured whole milk or oat milk.

Fresh garden mint leaves steeped with sliced unwaxed lemon in boiling water.

Two free-range eggs baked in spiced wood-roasted tomato and pepper ragù with feta and sourdough.

Severn & Wye smoked salmon over toasted sourdough with crushed avocado, poached eggs, and dill.