O U R
MENUS
Autumn À La Carte Menu
At Le Secret Garden, there is a new story of us, a couple inspired by the seasons, bringing Mediterranean flavours and French technique to life with a modern British touch.
Our à la carte menu prices will be shared closer to our opening. In the meantime, please feel free to contact us directly – we’ll be delighted to provide details.
En Attendant
Sourdough Bread & Butter to Share
£
Mediterranean Olives
£
Trio of Seasonal Dips
£
Entrées
Pan-Seared Orkney Scallop, Ham Hock Lentils & Lemon Gel
£
Beef Tartare with Saprotrophic Mushrooms, Egg Jam & Crispy Sourdough
£
Jerusalem Artichokes Four Ways, Mayfield Egg, Frisée Lettuce & Truffle Oil
£
Seared Duck Foie Gras, Spiced Quince Purée, Mulled Wine Gel, Hazelnut Crumb & Toasted Brioche
£
Plats Principaux
Roast Cornish Hake, Bouillabaisse Sauce & Saffron Potatoes
£
Slow-Cooked Lamb Shoulder, Spiced Aubergine & Jus
£
Guinea Fowl Supreme, Wild Mushrooms & Tarragon Velouté
£
Ricotta Gnocchi, Crown Prince Squash, Sage & Brown Butter
£
Sides
Goose Fat New Potatoes
£
Roasted Root Vegetables with Lemon & Bay
£
Chicory & Walnut Salad with Mustard Dressing
£
Desserts
Valrhona Chocolate Fondant, Poached Pear & Crème Fraîche Sorbet
£
Chestnut & Honey Mousse, Fig Leaf Oil & Rosemary Meringue
£
Bergamot Posset, Shortbread Crumble & Wild Fennel
£
Selection of Cheeses (Daily Pick)
£
For Two to Share
Côte de Bœuf
£
Served Medium Rare by the Chef’s Recommendation
Café de Paris Béarnaise, Triple-Cooked Chips, Tenderstem Broccoli with Crispy Garlic, Sesame & Honey
Café de Paris Béarnaise, Triple-Cooked Chips, Tenderstem Broccoli with Crispy Garlic, Sesame & Honey
£175 per guest
In order to secure the booking we will charge 50£ per head.
Mise en Bouche
Chestnut & Black Truffle Macaron
Delicate savoury bite with wild mushroom cream.
Starters
Hand-Dived Orkney Scallop
Seared with cauliflower velouté, green apple gel & crisp pancetta.
Pressed Duck, Foie Gras & Pistachio Terrine
With Armagnac jelly, pickled vegetables & toasted sourdough.
Roasted Beetroot & Goat’s Cheese Millefeuille
Layered with candied walnuts, garden herbs & balsamic glaze.
Palate Cleanser
Mandarin & Rosemary Sorbet
With candied peel & a mist of Château du Breuil Calvados.
Plat de Résistance
Wild Halibut à la Provençale
Roast fillet with saffron mousseline, confit fennel, black olive crumb & lobster bisque.
Beef Wellington “Le Secret Garden”
Prime fillet of beef wrapped in chicken mousse & mushroom duxelles, roasted and served with truffle jus, caramelised parsnip purée, glazed baby root vegetables & braised cavolo nero.
Winter Garden Wellington (Vegetarian)
Roasted wild mushroom, chestnut & spinach duxelles in puff pastry, with celeriac purée, glazed roots & truffle cream sauce.
Artisan Cheese Selection
8£
Seasonal French & British cheeses with fig chutney, candied walnuts & walnut bread.
Puddings
Grand Marnier Soufflé
Baked to order, finished with confit orange zest & warm crème anglaise.
Valrhona Chocolate & Hazelnut Bûche de Noël
With praline crunch, glossy glaze & gold leaf.
£70 per head
27 November to 21 December
Starters
Artisan sourdough with whipped herb butter
Fleur de Sel de Guérande
Winter Garden Salmon Tartare
Salmon tartare with charcoal emulsion, lemon gel, dill oil • crispy Mediterranean seaweed • Oscietra caviar • edible blossoms • smoked sea salt
Foie Gras mi-cuit au Cognac
Brioche toast • pickled forest blackberries • heritage beetroot & pickled carrot • rose petal gelée • micro-herb garden salad
Artisan Cheese Soufflé
Aged Mimolette emulsion • toasted walnuts & cranberries • thyme-honey glaze
Apple & Celeriac Soup with Black Truffle Shavings
Served with artisan croutons (thyme-garlic or chestnut) • finished with shaved black truffle
Palate Cleanser (Trou)
Apple Sorbet Maison with Calvados
5£
Served with a sugared mint leaf
Main Courses
Turkey Roll with Sage & Pork Stuffing, Cranberry Compote & Turkey Jus
Wrapped in pancetta • duck-fat roast potatoes • glazed baby carrots • winter greens with pomegranate arils • festive pig in blanket
Cornish Cod with Celeriac & Parsnip Gratin
Layered celeriac & parsnip gratin • confit smoked artichokes • samphire • lemongrass velouté • garden herb finish
Aged Duck Breast (served pink)
Winter spices & orange glaze • clementine segments & gel • charcoal-roasted Brussels sprouts & pickled leaves • compressed pomme Anna • duck Madeira jus
Root Vegetable & Spinach Pithivier
Celeriac, swede & parsnip wrapped in spinach • roasted artichokes • thyme sauce
Sides (Shared / Optional) – 7£
Shaved fennel & citrus salad
Charred tenderstem broccoli with lemon oil
Roasted baby beets with pomegranate & mint
Frisée & walnut salad with truffle vinaigrette
Desserts
Valrhona Dark Chocolate Mousse
Salted caramel • almond tuile • edible gold leaf accent
Île Flottante
Vanilla bean crème anglaise • caramel • toasted almonds • candied violet disc
Poached Pear & Gingerbread Crumble
Poached pear in winter spices • warm gingerbread crumble • vanilla bean ice cream
Artisan Cheese Trolley
Seasonal British & French cheeses • quince jelly • spiced walnuts • garden herbs
A discretionary service charge of 12.5% will be added to your final bill.
Take away available too.