MENU

'Franco-Mexican' 
SIX-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Cured sardine tostada
arbol chilli, grenobloise, anchovy ice cream

Wild boar terrine
fig leaf mole

Sweet corn velouté
mimolette mouillette

Padron pepper
lime & mezcal sorbet, chapulines

Short rib tamarind
béarnaise, taco, herb salad to share

Poire belle chipotle
spicy hot cacao sauce

--
ADD-ONS (opt.)
save 10% by pre-ordering online 

+ Grilled octopus
green tomatoes, marigold, tapenade (for two)  £18

+ Four 100ml paired wines (courses 1-4)  £36

*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

~ 2024 ~
Walthamstow  28-30 NovemberBlackheath  4-7 DecemberMaida Vale  6 DecemberMuswell Hill  12-14 DecemberTooting  18 December 

~ 2025 ~
Highgate  17-18 January 2025N.Finchley/Whetstone  24-25 January 2025Cobham  31 Jan-1 Feb 2025Ascot  6-8 February 2025Marlow  13-15 February 2025 Banstead  21-22 February 2025  Bexley  27 February-1 March 2025 

ABOUT THE CHEF

A protégé to the 'world's most Michelin-starred Chef', Joel Robuchon, until his untimely passing in 2019, Chef Guillaume Gillan was a central part of Robuchon's UK brigade in his Michelin-starred London haunt 'L'Atelier' of Mayfair. 

Previous to this, Chef Guillaume had spent several years rising the ranks under nigh-mythical French titan Alain Ducasse, filling the roles of the Chef de Partie at his famed restaurant Le Grill of Monaco, and subsequently his London restaurant at the Bulgari of Knightsbridge.  

With his unrivalled experience gained by the tender age of just 26-years old, Chef Guillaume decided to push his boundaries and transcend the world of elite French cookery, taking the left-field decision to move up to the Lake District, to join Chef Simon Rogan at the three-Michelin-starred L'Enclume, arguably the UK's finest restaurant, using produce from Rogan's farm, where Gillan fostered his passion for sustainable, seasonal cooking.