Review Restaurant
Menu with Prices in the UK

Pan-crisped cakes made with fresh hand-picked Dorset brown and white crab meat, fresh herbs, and lemon zest, served with saffron emulsion and shaved fennel salad.

Diver-caught Scottish king scallops pan-seared golden, served over sweet English pea purée, crispy pancetta crumb, and fresh mint oil.

Ultra-thin slices of seared British beef fillet dressed with black truffle emulsion, wild rocket, pickled shallot rings, and 24-month shaved aged Pecorino.

Salt-baked golden and candy heritage beetroots with whipped Lancashire goats' curd, candied walnuts, micro watercress, and aged balsamic glaze.

Sautéed girolles, oyster, and king oyster mushrooms with garlic, fresh thyme, and white wine cream over toasted brioche.

Crispy slow-braised British pork belly square with spiced Bramley apple reduction, crackling crumb, and watercress oil.

Traditional cured and oak-smoked salmon with pickled cucumber ribbons, caper berries, lemon crème fraîche, and toasted rye bread.

Creamy whole burrata cheese served with roasted sweet Sicilian datterini tomatoes, basil emulsion, and toasted focaccia.

Intensely marbled grass-fed British ribeye aged in Himalayan salt chambers, seared over oak embers, served with roasted cherry vine tomatoes and triple-cooked chips.

Incredibly tender lean British beef fillet seared on the Josper grill, accompanied by roasted portobello mushroom, dressed watercress, and hand-cut chips.

Prime bone-in sirloin steak delivering rich marrow depth and a caramelized outer crust, served with grilled tomato and skinny fries.

Prime centre-cut British beef tenderloin carved for two, served with two sauces of your choice, charred tenderstem broccoli, and truffle parmesan fries.

Whole young chicken marinated in lemon, rosemary, garlic, and sea salt, chargrilled over fire and served with chicken roasting juices and skinny fries.

Cracked black peppercorns simmered with French cognac, beef glaze, and double cream.

Emulsified egg yolk, clarified butter, fresh tarragon, and white wine reduction.

Slow-simmered beef bone reduction enriched with roasted smoked bone marrow and Merlot red wine.

Pan-roasted Suffolk duck breast cooked blushing pink with a spiced honey glaze, parsnip tonka bean purée, braised baby chicory, and damson plum jus.

Scottish sea trout fillet pan-fried with crispy skin, served atop crushed new potatoes, marsh samphire, brown shrimp butter, and fresh lemon.

Tender English lamb rump roasted pink with an herb crumb, served with broad bean and pea fricassée, potato dauphinoise, and rosemary lamb jus.

Thick wild halibut steak pan-seared and bathed in noisette butter, salty capers, lemon juice, and flat-leaf parsley, with wilted spinach.

Acquerello carnaroli rice simmered with wild forest mushrooms, white wine, vegetable broth, shaved black autumn truffles, and 24-month aged parmesan.

Pan-roasted chicken supreme with crispy skin, butter-poached potato fondant, charred baby leeks, and a rich wild morel mushroom sauce.

Handmade pasta parcels filled with sweet roasted butternut squash and nutmeg, tossed in sage nut butter with toasted hazelnuts and pecorino.

Full three-tiered service including delicate finger sandwiches, freshly baked buttermilk plain and fruit scones with Rodda's clotted cream, Tiptree jam, fine patisserie, and Jing tea.

The complete Review Afternoon Tea service accompanied by a chilled glass of Nyetimber Classic Cuvée sparkling wine from Sussex.

Two warm freshly baked scones (one plain, one golden sultana) served with Rodda's Cornish clotted cream and Tiptree strawberry preserve.

Selection of four gourmet finger sandwiches: Smoked salmon & dill, free-range coronation chicken, cucumber & cream cheese, and egg truffle mayonnaise.

A delightful assortment of four miniature French pastries: Pistachio choux bun, chocolate ganache tartlet, passionfruit macaron, and lemon meringue tartlet.

Hand-cut Maris Piper chips tossed in black truffle oil, Maldon sea salt, and finely grated 24-month aged parmesan cheese.

Crisp golden skinny fries dusted with rosemary sea salt.

Charred broccoli stems tossed with lemon oil, sea salt, and toasted flaked almonds.

Wilted baby spinach folded into rich double cream, garlic, and freshly grated nutmeg.

Mixed heirloom tomatoes, thinly sliced shallots, torn fresh basil, and aged Modena balsamic drizzle.

Baby Chantenay carrots roasted with wildflower honey, fresh thyme sprigs, and salted butter.

Silky smooth mashed potatoes blended with French butter, roasted garlic, and snipped fresh chives.

Warm molten dark chocolate sponge made with 70% Valrhona Guanaja cocoa, served with Madagascan salted caramel gelato and cocoa nib tuile.

Rich set custard infused with Madagascan vanilla pods beneath a brittle caramelized sugar crust, served with homemade butter shortbread.

Crisp meringue shell with marshmallow center, topped with whipped lime Chantilly cream, fresh mango compote, and tart passionfruit pulp.

Caramelized Bramley apple slices baked under crisp puff pastry, inverted and served warm with clotted cream ice cream.

Trio of Montgomery's Cheddar, Saint-Nectaire, and Colston Bassett Stilton served with fig preserve, grapes, and artisan rye crackers.

Woodford Reserve Bourbon, Angostura and orange bitters, demerara sugar syrup, infused with torched fresh rosemary smoke.

Grey Goose vodka, Passoã passionfruit liqueur, fresh vanilla syrup, and lime juice, accompanied by a chilled shot of Prosecco.

Hendrick's gin, St-Germain elderflower liqueur, cucumber ribbon, fresh mint, and sparkling fever-tree soda.

Freshly pulled double shot of espresso, Ketel One vodka, Kahlúa coffee liqueur, and vanilla syrup, shaken until velvety.

Acclaimed West Sussex English sparkling wine with fine bubbles, aromas of toasted brioche, honey, and fresh citrus apple.

Seedlip Grove 42 distilled botanical spirit, blood orange cordial, fresh basil leaves, and sparkling tonic water.

Single-origin whole-leaf black tea sourced from Assam, delivering rich malt depth and amber liquor.

High-grown Ceylon black tea leaves scented with natural essential oil of bergamot.

Double ristretto of Ethiopian specialty beans with micro-foamed organic whole milk.

Short, concentrated extraction of specialty Arabica beans with dense hazelnut crema.