Medlar Menu (Update 2025)

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Welcome to Medlar, a hidden gem nestled in London’s Chelsea, offering an exquisite dining experience that marries creativity with classic cuisine. The menu showcases a reliance on high-quality ingredients, leading to standout dishes like the Crab Raviolo bursting with flavor, and the succulent Roast Guinea Fowl served on a bed of spätzle. Customers rave about the Tarte Tatin, a delightful dessert that perfectly encapsulates the restaurant's commitment to culinary excellence.

What sets Medlar apart is not just its exceptional food but also the attentive service that creates a welcoming atmosphere. The three-course set menu offers great value, allowing diners to explore a variety of flavors. With options like slow-cooked rabbit and halibut, there’s something for every palate. Each visit promises memorable moments, making Medlar a must-try for those in search of a remarkable meal in London.
Lunch Saturday
Tasting Menu
Others

Lunch Saturday

Crab Raviolo With Samphire, Brown Shrimps, Fondue Of Leeks And Bisque Sauce

Duck Egg Tart With Red Wine Sauce, Turnip Puree, Lardons And Sauteed Duck Heart

Braised Oxtail Gratin With Spatzle, Chestnuts, Chanterelles, Jerusalem Artichokes And Celery

Squash Veloute With Smoked Ham Hock, Fresh Goat's Cheese, Pine Nuts, Sage And Aged Comte Gougeres

Seared Salmon Tataki With Prawn Tempura, Ponzu Dressing, Chilli, Ginger, Sesame Seeds And Radish

Crisp Calf's Brain Salad With Aioli, Smoked Duck, Pickled Red Onion And King Oyster Mushroom

Burrata With Grilled Pear, Orange, Fennel, Beetroot, Aged Balsamic And Toasted Hazelnuts

Pheasant Milanese With Truffled Winter Slaw And Parmesan

Squash Veloute With Smoked Ham Hock, Fresh Goat's Cheese, Pine Nuts, Sage And Aged Comte Gougeres

Seared Salmon Tataki With Prawn Tempura, Ponzu Dressing, Chilli, Ginger, Sesame Seeds And Radish

Crab Raviolo With Samphire, Brown Shrimps, Fondue Of Leeks And Bisque Sauce

Roast Quail With Confit Legs, Crepes Parmentier, Foie Gras, Hazelnuts, Zhoug And A Soy, Maple And Lime Glaze

Tasting Menu

Others

Crab Raviolo With Samphire, Brown Shrimps, Fondue Of Leeks And Bisque Sauce

Slow Cooked Poitou Rabbit With Crisp Hen's Egg, Autumn Truffle, Carrot And Dandelion

Duck Egg Tart With Red Wine Sauce, Turnip Puree, Lardons And Sauteed Duck Heart

Under Blade Fillet With Cafe De Paris Snails, Stuffed Portobello, Shallot Puree And Bearnaise

Chargrilled Cornish Monkfish With Roast Delica Pumpkin, Squash Ravioli, Squid, Chili, Lemon And Cavolo Nero

Roast Quail With A Confit Potato Terrine, Red Onion Jam, Wet Garlic, Green Beans And Mint And Coriander Pesto

Roast Wild Mallard Breast And Confit Leg With Braised Red Cabbage, Chestnuts, Salsify And Pear

Chargrilled Calf's Liver With Crisp Potato Galette, Confit Onion, Wet Garlic, Dijon, Pancetta And Sherry Vinegar Caram

Sauteed Gnocchi With King Oyster Mushroom, Charred Corn, Grelot Onion, Pumpkin Seeds And Pecorino

Wild Cornish Sea Bass With A Soy, Shallot And Ginger Dressing, Shitake, Shiso, Bok Choi And Kohlrabi

Roast Guinea Fowl With Chanterelles, Spatzle, Mustard, Savoy Cabbage, Celeriac And Young Leeks

Warm Chocolate Mousse And Salted Caramel Tartlet With Milk Ice Cream And Candied Pecans

Pink Grapefruit Sorbet With Grapefruit Crisps And Freshly Baked Madeleines

Forced English Rhubarb Cheesecake With Oat Crumble And Buckler Sorrel

Vanilla And Cinnamon Ice Cream With Pinenut Brittle And Financiers

Passionfruit Curd Beignet With Coconut Ice Cream And Lime

Creme Brulee

Cheese

A Whole Vacherin

Poached Pear Financier With Vanilla And Cinnamon Ice Cream, Pine Nut Brittle And Pear Puree

Blood Orange Sorbet With Blood Orange Crisps And Freshly Baked Madeleines

Tarte Tatin With Creme Fraiche Ice Cream

Crisp Calf's Brains With Maris Peer Potatoes, Baby Violet Artichokes, Sauce Ravigote And Dandelion

Middle White Pork Croquettes With Celeriac Remoulade, Apple, Crackling, Wet Walnuts And Mustard Frills

Raw Tuna With Ponzu Dressing, Tempura Prawn, Chilli, Ginger, Sesame Seeds, Coriander And Avocado Puree

Slow Cooked Lamb With Marinated Beetroot, Pumpkin Seeds, Split Green Beans, Chicory And Wood Sorrel

Cornish Brill With Hazelnut And Truffle Pesto, Jerusalem Artichoke Puree, Cavolo Nero, Salsify And Gnocchi

Scottish Venison Loin With Braised Shoulder, Crushed Carrot And Swede, Savoy Cabbage, Bacon And Chestnuts

Cornish Cod With Mussels Mouclade, Chanterelles, Grilled Corn, Shaved Fennel, Croutons And Gremolata

Roast Wild Mallard And Confit Leg With Crisp Potato Terrine, Pate, Watercress And Damsons

Roast Guinea Fowl Breast With Crepes Parmentier, Young Carrots, Carrot Puree, Fine Beans And Dragoncello

Pineapple Financier With Coconut Ice Cream, Passionfruit Sauce And Lime Zest

Poached Pear With Buttermilk Panna Cotta And Almond Nougatine

Honeycomb Ice Cream With Chocolate Tuile

Cauliflower Veloute With Roast Orkney Scallop, Ras El Hanout And Toasted Almonds

Red Onion And Goats Cheese Mousse Tartlet With Hazelnuts, Mint And Coriander Pesto And Too

Foie Gras And Quail Terrine With Confit Quail Leg Salad, Frisee, Confit Gesiers And Toasted Brioch

Warm Salad Of Baby Violet Artichokes, Ox Tongue, Castelfranco And Aioli

Halibut Crudo With Blood Orange, Shaved Fennel, Radish And Pistachio

Goujons Of Monkfish With Baby Violet Artichokes, Coppa, Confit Datterini, Aioli And Pickled Red Onion

Apricot Financier With Pistachios And Creme Fraiche Ice Cream

Chocolate Delice With Griottine Cherries, Roasted Almond Ice Cream And Cocoa Nib Tuile

Burratina With Caponata, Tempura Baby Violet Artichokes, Saba And Rapeseeds

Watercress Soup With Smoked Eel, Shitake Mushroom, Hazelnuts And Aged Comte Gougeres

Rare Grilled Scottish Salmon Tartlet With Sauce Maltaise, Young Carrots, Green Asparagus And Cayenne Pepper

Crisp Pheasant Egg With Confit Quail Legs, Iberico Ham, Aioli, Courgette, Potato Fondant And Pickled Red Onion

Taleggio Arancini With Australian Black Truffle, Pea And Broad Bean Crush, Macadamia And Crisp Chicken Skin

Christian Parra Boudin Noir With Glazed Pig Cheek, White Asparagus, Fresh Peas And Horseradish

Apricot Financier With Roast Apricot, Honey And Olive Oil Dressing And Creme Fraiche Ice Cream

Elderflower And Prosecco Jelly With Dressed English Strawberries, Strawberry Sorbet And Meringues

Passion Fruit Sorbet With Coconut Tuile And Freshly Baked Madeleines

Lemon Curd Beignets With Tonka Bean Chantilly

Squash And Parmesan Soup With Winter Black Truffle And A Hazelnut And Sage Beurre Noisette

Cornish Plaice With Mussels, Leeks Vinaigrette, Green Beans And Agresto

English Rhubarb With Pistachio Cake And Yoghurt Sorbet

Chocolate Marquise With Peanut Brittle Ice Cream And Cocoa Nib Tuile

Banoffee Tartlet With Mascarpone, Macadamia And Congolese Chocolate

Lemon Sorbet Colonel With Freshly Cooked Madeleines

Canele With Cocoa Nib Ice Cream And Griottine Cherries

Crisp Calf's Brain Salad With Aioli, Pink Fir, Nasturtium And Dandelion

Pressed Confit Lamb And Potato With Sauteed Tongue, Salsa Verde And Jambon De Savoie

Jerusalem Artichoke Soup With Black Winter Truffles, Boneless Chicken Wings And Gougeres

Tuna Tataki With Ponzu Dressing, Chilli, Ginger, Mouli, Avocado And Pickled Shimeji Mushrooms

Foie Gras And Smoked Eel Terrine With Beetroot Salad, Pumpkin Seeds And Toasted Brioche

Burrata With Caponata, Marinated Piquillo Peppers, Crostini, Vincotto And Rocket Pesto

Raspberry Frangipane Tart With Clotted Cream And Pinenuts

Watermelon Granita With Lime And Prosecco Jelly, Flaked Almonds, Mint And Candied P

English Strawberries With Strawberry Parfait, Candied Lemon Zest