Côte St Katharine Docks Menu

Topped with pumpkin seeds and crumbled chestnuts, served with toasted sourdough baguette

Our rich chicken liver parfait piped into thyme puff pastry slices with caramelised red onion chutney, alongside dressed julienned pears and a port reduction

Comté cheese & white crab béchamel on toasted brioche, topped with samphire and drizzled with herb oil

Smoked Salmon Rillettes Creamy salmon rillettes layered on honey & mustard pickled beetroot. Topped with whipped horseradish cream, dill & lemon and served with seeded sourdough

Wrapped in smoked bacon with a chestnut & sage stuffing. Served with crispy confit potatoes, apricot & mustard-glazed Chantenay carrots, watercress, spiced honey pig in blanket and a shallot & thyme jus

Sage, salted caramel and red onion tarte tatin topped with whipped goatʼs cheese and toasted almonds, with a green salad

On a bed of Champagne velouté sauce, braised fennel, tomato concassé, dill and crushed new potatoes

Cut and prepared in the Côte butchery Served with crispy confit potatoes, black garlic jus and watercress. Recommended medium rare

Grilled and topped with creamed wild mushrooms, confit shallots, crumbled chestnuts and a caper relish. Served with frites

A frozen parfait filled with mixed fruit, almonds & brandy on a gingerbread crumb, topped with frosted redcurrants and mint

Crushed meringue tossed with pistachio & white chocolate ganache, spiced poached clementines, dried raspberries and a winter berry coulis. Topped with crushed pistachios

Three warm butter madeleines, served with brandy butter and redcurrants. Contains alcohol

Served with winter berry coulis, hazelnut tuile and cinnamon ice cream

With a berry coulis and vanilla ice cream

Breadcrumbed squid served with Provençal mayonnaise

Topped with pumpkin seeds and crumbled chestnuts, served with toasted sourdough baguette

Our rich chicken liver parfait piped into thyme puff pastry slices with caramelised red onion chutney, alongside dressed julienned pears and a port reduction

Comté cheese & white crab béchamel on toasted brioche, topped with samphire and drizzled with herb oil

Creamy salmon rillettes layered on honey & mustard pickled beetroot. Topped with whipped horseradish cream, dill & lemon and served with seeded sourdough

Dressed beetroot wedges on lemon & herb aioli with julienned pear, pistachio dukka and pickled shallots, topped with crispy panisse

Savoy cabbage, confit shallots, golden sultanas, apples and gratin dauphinois, with a Calvados & thyme jus

On a bed of Champagne velouté sauce, braised fennel, tomato concassé, dill and crushed new potatoes

Sage, salted caramel and red onion tarte tatin topped with whipped goatʼs cheese and toasted almonds, with a green salad

Responsibly reared in Northern France Corn-fed roasted half chicken with a Café de Paris butter, sautéed new potatoes, herb garnish

Grilled and topped with creamed wild mushrooms, confit shallots, crumbled chestnuts and a caper relish. Served with frites

Cut and prepared in the Côte butchery Served with crispy confit potatoes, black garlic jus and watercress Recommended medium rare

On a bed of braised red cabbage with a bitter orange sauce and gratin dauphinois

Three warm butter madeleines, served with brandy butter and redcurrants Contains alcohol

With a berry coulis and vanilla ice cream

Crushed meringue tossed with pistachio & white chocolate ganache, spiced poached clementines, dried raspberries and a winter berry coulis. Topped with crushed pistachios

Traditional set vanilla pod custard with dark caramel

Served with winter berry coulis, hazelnut tuile and cinnamon ice cream

Two scoops of vanilla, chocolate, cinnamon or salted caramel ice cream, lemon or raspberry sorbet