Spring Menu
Le Secret Garden
Fine Dining, Naturally Welcoming
Our menu reflects our passion for seasonal cooking and carefully sourced ingredients. From homemade breads and slow-made sauces to responsibly raised meats and fresh market produce, every dish at Le Secret Garden is prepared daily to offer a dining experience that feels both refined and welcoming.
To Begin
Warm Homemade Sourdough — 6.5
House-baked naturally fermented sourdough served warm with homemade whipped garden herb butter made from cultured British cream
Marinated Nocellara Olives — 6
Premium Sicilian olives marinated with lemon, thyme and extra virgin olive oil
Artisan Saucisson Selection — 11.5
Pepper-coated saucisson and traditional saucisson rosette from artisan producers, served with gherkins and house pickles
Spring Sharing Trio — 12
House hummus with seasonal vegetable caponata, whipped feta spice cheese and olive paste infused with gentle harissa
Starters
House-Cured Scottish Salmon — 16
Citrus-cured salmon served with gin beetroot purée, almond cream, pickled mustard seeds and fresh lovage oil
Spring Asparagus & Farm Poached Egg — 15
British asparagus with a Mayfield free-range poached egg, garden peas, fresh mint and crispy chicken skin crumble
Organic Grass-Fed Beef Tartare Provençale — 18
Hand-cut British grass-fed beef prepared to order with shallots, cornichons and egg jam, served with truffle potato crisps
Foie Gras Escalope — 22
Chef’s Recommendation
Pan-seared foie gras flambéed with Cognac, accompanied by rhubarb and strawberry compote, toasted brioche and pink peppercorn
Main Courses
Roasted Free-Range Chicken Supreme — 27.5
Slow-reared British chicken served with Gruyère sauce, wild garlic, morel mushrooms and buttery Parmentier potatoes
Pan-Roasted Day-Boat Pollock — 28
Sustainably sourced British pollock served with parsnip and celeriac gratin, coastal samphire and lemongrass velouté
Wild Garlic Gnocchi (Vegetarian) — 26
Handmade gnocchi served in a wild garlic sauce with smoked ricotta, broad beans, garden peas, tenderstem broccoli and seasonal asparagus
Spring Organic Grass-Fed Lamb Rump — 32
Chef’s Recommendation
Pasture-raised lamb served with confit radish, Roscoff onions, pea purée, rosemary jus and Jersey Royal potatoes
Cooked Over Fire
Our meats are sourced from trusted British farms, dry-aged for depth of flavour and cooked slowly over charcoal fire.
32-Day Dry-Aged British Beef Fillet — 30
Chef’s Recommendation
Onglet Steak to Share (for Two) — 65
Grass-fed heritage beef, charcoal grilled for rich flavour
28-Day Dry-Aged Pork Cutlet – 26
Free-range pork, beetroot brined and charcoal grilled, served with peppercorn jus
Garden Sides
Honey-glazed chantenay carrots , thyme — 6
Truffle & aged Parmesan chunky fries — 7.5
Tenderstem broccoli, sesame and crispy garlic — 7.5
New season potatoes, herb salsa verde — 6
Desserts
Strawberry & Elderflower Mille-Feuille — 12
Delicate puff pastry layered with vanilla crème diplomate and macerated British berries
Dark Chocolate Délice — 12
Rich dark chocolate with homemade olive oil ice cream and sea salt
Lemon Verbena Posset — £10
Creamy citrus posset infused with lemon verbena, served with buttery shortbread
British Artisan Cheese Selection — 15
Seasonal cheeses from small British dairies, served with house chutney and homemade crackers
Menu & Prices are subject to change .
A discretionary service charge of 12.5% will be added to your final bill.
Take away available too.
Our team will be delighted to recommend seasonal sides and wine pairings to complement your experience.
Please inform our team of any dietary requirements. As all dishes are prepared fresh, many can be adapted for your comfort.
