As the autumn months approach, Head chef George Tannock has refreshed the Treves & Hyde A La Carte menu with a selection of tasteful new dishes created using ingredients sourced from fine British produce and around the continent.
Designed to fulfil those looking for a indulgent lunch in the city or perhaps a late evening dinner for two, our new a la carte menu has kept the staple dishes of previous menu with some sizeable additions to keep you palette hungry for more.
So, how does stone bass with smoked fennel, saffron fondant, sea aster and an intense fish broth sound?
Head Chef George Tannock’s picks include the Verbena Chicken, free range chicken marinaded in soft butter milk lemon verbena harissa, similar to a Moroccan chilli paste which is then rubbed off and recoated with spicy flavouring thats then grilled in the oven – with particular attention paid to ensure the whole bird cooks evenly throughout, from breast to legs.
Alternatively, version tartare seasoned with Japanese flavours including soya sauce and tugarashi cooked unitil camerlaised with a black tarnish, served with a delicious burnt tomato ketchup to compliment the palette.
Of course, we all know the perfect meal isn’t complete without a decadent dessert! From valrhona chocolate, tarocco orange & pistachio, to english strawberries with mango & balsamic, we have a selection of indulgent treats that will satisfy anybody’s sweet tooth. You can enjoy these as sharing desserts or individually in our restaurant, where the new A La Carte is served daily from 5-10:30pm.