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Restaurant by Ollie Dabbous &@hedonism_wines, Largest WINE list in Europe, best spirits list in the world, 1 Michelin & a stairway to heaven

5 (0 reviews) • 16 likes

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Lunch

Dinner

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Phone: +44 20 3146 8666

Address: 85 Piccadilly London, United Kingdom

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12h

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Spring brunch

Bellini cocktail

Bellini cocktail

Ice-cold prosecco, Italian white peach purée

Battersea brunch bowl

Battersea brunch bowl

Fresh berries, baked granola, whipped yoghurt, tangerine syrup

Royal fillet of smoked salmon by H Forman & Son

Royal fillet of smoked salmon by H Forman & Son

Served with caviar, poached egg, toasted English muffin and hollandaise sauce

Choux au craquelin

Choux au craquelin

Passion fruit-filled choux bun

Three-course spring menu

English heritage baby beetroot

English heritage baby beetroot

Caramelised white onion, ricotta, sorrel leaf

Fillet of Welsh lamb

Fillet of Welsh lamb

Confit potato, torched baby gem, cauliflower purée, spring peas

Rhubarb and custard

Rhubarb and custard

Handmade chocolate truffles

Handmade chocolate truffles

Tea by Tregothnan of Cornwall and coffee by Drury of London

Three-course plant-based spring menu

Slow-cooked kohlrabi

Slow-cooked kohlrabi

Spiced crumb, confit potato, torched baby gem, cauliflower purée, spring peas, warm tomato dressing

English heritage baby beetroot

English heritage baby beetroot

Caramelised white onion, ricotta, sorrel leaf

Rhubarb and custard

Rhubarb and custard

Handmade chocolate truffles

Handmade chocolate truffles

Tea by Tregothnan of Cornwall and coffee by Drury of London

Four course Spring menu

British Pullman seasonal cheese selection

British Pullman seasonal cheese selection

Served with garnishes

Rhubarb and custard

Rhubarb and custard

Handmade chocolate truffles

Handmade chocolate truffles

Tea by Tregothnan of Cornwall and coffee by Drury of London

English heritage baby beetroot

English heritage baby beetroot

Caramelised white onion, ricotta, sorrel leaf

Fillet of Welsh lamb

Fillet of Welsh lamb

Confit potato, torched baby gem, cauliflower purée, spring peas

Four-course plant-based spring menu

English heritage baby beetroot

English heritage baby beetroot

Caramelised white onion, ricotta, sorrel leaf

Slow-cooked kohlrabi

Slow-cooked kohlrabi

Spiced crumb, confit potato, torched baby gem, cauliflower purée, spring peas, warm tomato dressing

British Pullman seasonal cheese selection

British Pullman seasonal cheese selection

Served with garnishes

Rhubarb and custard

Rhubarb and custard

Handmade chocolate truffles

Handmade chocolate truffles

Tea by Tregothnan of Cornwall and coffee by Drury of London

Five course spring menu

Handmade chocolate truffles

Handmade chocolate truffles

Tea by Tregothnan of Cornwall and coffee by Drury of London

British Pullman seasonal cheese selection

British Pullman seasonal cheese selection

Served with garnishes

Fillet of Welsh lamb

Fillet of Welsh lamb

Confit potato, torched baby gem, cauliflower purée, spring peas

Garden pea and courgette soup

Garden pea and courgette soup

Mint oil

English heritage baby beetroot

English heritage baby beetroot

Caramelised white onion, ricotta, sorrel leaf

Five-course plant-based spring menu

English heritage baby beetroot

English heritage baby beetroot

Caramelised white onion, ricotta, sorrel leaf

Garden pea and courgette soup

Garden pea and courgette soup

Mint oil

Slow-cooked kohlrabi

Slow-cooked kohlrabi

Spiced crumb, confit potato, torched baby gem, cauliflower purée, spring peas, warm tomato dressing

British Pullman seasonal cheese selection

British Pullman seasonal cheese selection

Served with garnishes

Rhubarb and custard

Rhubarb and custard

Handmade chocolate truffles

Handmade chocolate truffles

Tea by Tregothnan of Cornwall and coffee by Drury of London

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