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THE RABOT 1745 MOUSSE COLLECTION £10 Our chocolatiers’ favourite dessert, showcasing the pure notes of three very different rare and vintage cacaos. V, GF
STEAMED PLAICE £20 Fillet of south coast plaice, lemon thyme, cracked pepper and nib mousse, sautéed leeks and salsify, port cacao nib sauce, portabella mushrooms. GF
SOUFRIÈRE CHEESECAKE £7 Soursop-mascarpone cream, mango jelly, cacao nib pecan and cinnamon biscuit, cacao pulp sorbet. Soufrière is the nearest town to Rabot Estate and the former capital of Saint Lucia.
GUINEA FOWL, AUBERGINE & CACAO £20 Breast and leg of guinea fowl marinated in Borough Market-roasted cacao, slow-cooked aubergine, coriander and mint, cumin-spiced jus, nib-infused sheep’s milk yoghurt. GF
PEARL BARLEY SCOTCH EGG £7 Nib-crusted quail’s egg pearl barley ‘scotch egg’ with warm salad of roasted root vegetables, goat’s cheese dressing and cacao oil emulsion. V
MAINS
STARTERS
SEARED PLANTATION PORK TERRINE £8 Saddleback pork with gribiche sauce, crisp sweetbread, cacao nib condiment. DF SEA TARTARE £9 Best fish of the moment marinated in cacao pulp, horseradish, fennel, cucumber and roast nibs. GF, DF BUTTERNUT SQUASH DUMPLINGS £7 Pumpkin purée, Marcona almonds, wholewheat cacao nib crumble.
V
CARPACCIO RABOT £9 Rare, seared beef fillet infused with Borough-roasted cacao, celeriac, cornichon and juniper condiment, cacao gin jelly, cacao balsamic syrup. GF, DF CACAO-CRUSTED TICKLEMORE GOAT’S CHEESE £8 Beetroot carpaccio, pumpkin purée, seasonal leaves, nib dressing. V
SLOW-ROAST SHOULDER OF LAMB £20 Lake District Herdwick lamb basted with cacao balsamic, roast garlic mash, seasonal vegetables. GF RABOT RISOTTO £17 Wild mushroom risotto cooked in cacao vegetable stock, salsify, Italian hard cheese, cacao nib crackling. V, GF CACAO MARINATED BEEF £25 35-day aged 170g/6oz Galloway Short Horn rib-eye steak, roast winter vegetables, white chocolate horseradish mash, red wine cacao jus. Chef recommends ‘medium’. GF TOMATO, CHILLI & CACAO TORTELLINI £16 Handmade cacao pasta filled with ricotta cheese, spinach, and portabella mushrooms, spiced with chilli and roast cacao. Tomato and fresh herb sauce.
RED MULLET & OLIVE GNOCCHI £10 / MAIN £20 Red mullet fillet, black olive and ricotta chickpea gnocchi with Borough-conched chocolate and mustard condiment. GF SALSIFY & EGG £6 Braised salsify, soft-poached egg, herbed crème fraîche, nibbed flatbread.
V
SCALLOP SALAD £12 / MAIN £24 Seared Scottish scallops, beet carpaccio, apple-beet matchsticks, wintercress leaves, curried nib oil, horseradish white chocolate condiment. GF
SIDES Shaved fennel, citrus, white chocolate horseradish dressing £4 Buttered cacao nib spinach £3.50 V, GF Pearl Barley £3.50 V White chocolate mash £4
V
MARKET CHOWDER £18 Clam and market fish cream chowder, potatoes, celery, mace, rack of nib crackers.
DESSERTS
• Island Growers, Saint Lucia - 50% milk with Cornish sea salt • Mekong Delta, Vietnam - 80% dark with kirsch-soaked cherries Hacienda Iara, Ecuador - 90% dark with toasted almonds •
COCONUT MILK & RUM PANNACOTTA £7 The nectar of the gods - coconut milk & Saint Lucian rum - set into a pannacotta with fresh papaya and mango salsa. CHOCOLATE GENESIS £10 The whole epic story from the beginning - roasted beans and small shots of drinking chocolate to truffles, pralines and single-estate grades, made on the site from the bean. BOROUGH BANANA SPLIT £7 Roast banana ice cream, made-on-site chocolate sauce, cacao-infused cream. HOMEMADE SORBETS £7 A scoop of Soursop-cacao pulp, guava and pineapple-lime.
V
People have adored cacao for more than 3,000 years, but it was only in the last 500 that we started getting sweet on it. Long before anyone added a grain of sugar, cacao beans were loved for their deep, savoury richness. They were roasted, shelled and eaten like nuts, and crushed for use as an infusion, garnish and subtle spice.
The cacao nibs are roasted and used like a spice, bringing deep, toasty and nutty flavours.
V
WALNUT TART £7 Caramelised Périgord walnut tart, ‘Rabot cream’, Armagnac-soaked prunes.
Our menu draws on all parts of this amazing ingredient The cacao pulp which surrounds the beans is fresh and tangy and can be found in our cocktails and ices.
GF, DF
BAKED PINEAPPLE CUSTARD £7 Upside-down pineapple baked ‘Rabot custard’, nibbed almond tuile.
ROAST SADDLE OF RABBIT £19 Boned and rolled in smoked bacon, with Armagnac prunes, white chocolate mash, cocoa butter roast carrots, rabbit jus. GF
V
Our single-estate chocolate is harmoniously balanced in savoury dressings, glazes and, of course, our desserts.
RABOT RUM BABA £7 Rum baba cake soaked in Saint Lucian golden rum, roast cacao-infused whipped cream. An original recipe from our Boucan restaurant at Rabot Estate. V
CACAO BUTTER CARROT CONFIT £16 Lemon-thyme dumplings, cracked wheat, Japanese artichokes, Piedmont hazelnuts, carrot purée and confit. V
V, GF
FOUR MARKET CHEESES £12 The best from the market (ask us) with cacao nib crisp bread, rum and grape chutney, cacao nib oatcakes.
GF
Green beans, garlic, parsley, nibs £4
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GF, DF
Dessert wines and rum pairings are listed on our drinks menu.
Copyright 2013 Rabot Estate (UK) Ltd
2-4 BEDALE STREET BOROUGH MARKET LONDON SE1 9AL TELEPHONE: 0800 408 4770
Join our events. Find out more at: rabot1745.com/events
TREE-TO-BAR CACAO WORKSHOPS SINGLE-ESTATE CHOCOLATE TASTING
Being located in Borough Market, London’s pre-eminent food market, is an ingredients paradise for our chefs. We take great pleasure in supporting sustainable agriculture by sourcing as much as possible from our fellow market specialists. See our board for details. Cacao also contains theobromine and other mild stimulants that provide the natural feel-good buzz of chocolate, lifting your spirits and helping you stay clear-headed and relaxed.
SOURCING The climate of James’ northern Australian homeland is similar to the rainforest of Saint Lucia, so he felt right at home at our Rabot Estate when he arrived for his ‘cacao immersion’ training. James was mentored by one of Britain’s favourite French chefs, Bruno Loubet, who encouraged him to work with fellow Michelin-starred chef friends in London. James has an abiding passion for the quality and provenance of his ingredients. HEAD CHEF
Cacao contains more antioxidants than red wine or pomegranate juice so it’s great for your heart and your skin. And it’s a rich source of vitamins and minerals, including iron, magnesium, potassium and copper. FEEL GOOD WITH CACAO
James McDonald
NUTS We work with nuts in our kitchen so there may be traces in all dishes even if nuts are not an ingredient. DF
Jon played a leading role in the renaissance of London cuisine in the 1990s as Head Chef for Gary Rhodes and Stephen Bull, winning Michelin stars along the way. Then he headed to Saint Lucia, where we found him. Together we built the reputation of our Boucan restaurant and the concept of cacao cuisine. Jon is now back in London, leading our talented kitchen brigade. EXECUTIVE CHEF
Dairy-free
V
Vegetarian
GF
Gluten-free
Please let us know if you have allergies we haven’t highlighted in the menu.
Jon Bentham
DIETARY & ALLERGENS
Straight from the pod We’re cacao farmers who have an intimate relationship with chocolate. On our 140-acre cacao plantation in Saint Lucia, Rabot Estate, we plant, grow and harvest rare varieties of Trinitario cacao and dry and ferment the beans ourselves. Rabot Estate is also home to our Boucan restaurant, part of our luxury hotel on the plantation. Cooking in an open kitchen surrounded by cacao groves, our chefs use the freshly roasted beans to invent ingenious harmonies of taste. Rabot 1745 brings this unique blend of West Indian and British cacao cuisine back home.
Ethical cacao farming in Saint Lucia As growers ourselves, we believe that farmers who grow cacao deserve the same respect as farmers who grow grapes. So we haven’t just signed up to an ethical trading scheme – we’ve rolled our sleeves up and made our own. Since 2006, we’ve been turning Saint Lucia’s ailing cacao industry around, dramatically improving the quality of life for more than 150 local farmers through our Island Growers programme. We’ve tripled the ‘dollars in the pocket’ for farmers who partner with us, cutting out the middlemen with a guarantee to buy every harvest. We supply free, year-round technical support and subsidised seedlings, and we’re committed to staying in Saint Lucia to help build a secure future.
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