MENU A STARTERS ASPARAGUS AND EGG Soft poached egg, almond cacao aioli, salted almonds, nib flatbread.
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SEA CEVICHE Best fish of the moment with spiced lime, cacao pulp, coconut milk and our cacao nib crisp bread. SEARED PLANTATION PORK TERRINE Potato and white chocolate mousseline, summer beans, cacao mint sauce.
GF
MAINS ROAST SADDLE OF RABBIT Boned and rolled in smoked bacon, ricotta and chickpea gnocchi, cacao nibs and pickled mustard seeds. TOMATO, CHILLI AND CACAO TORTELLINI Roast garlic sauce, globe artichokes and cacao pesto.
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CREOLE MONKFISH Cacao creole-spiced Cornish monkfish, roasted and served with caramelised fennel and artichoke, winter greens, Marcona almond purée. GF
DESSERTS SUMMER BERRIES White chocolate yoghurt cream, raspberry sorbet, our dark chocolate granola crumble. V THE RABOT 1745 MOUSSE COLLECTION Showcases the pure notes of three very different rare and vintage cacaos. V • Trinidad 68% milk with malt brittle • Saint Lucia 78% dark with toasted nut crumble • Ecuador 90% dark with roasted nibs GF
MAY 2014
BOUCAN CRÈME BRÛLÉE As served at our plantation hotel in Saint Lucia. Cacao nib-infused, smooth crème brûlée, mango and papaya.
TREE-TO-BAR CACAO WORKSHOPS SINGLE ESTATE CHOCOLATE TASTING DIETARY & ALLERGENS Please let us know if you have allergies we haven’t highlighted in the menu. V Vegetarian GF Gluten-free DF Dairy-free NUTS We work with nuts in our kitchen so there may be traces in all dishes even if nuts are not an ingredient.
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MENU B STARTERS CACAO BEER JERKED TUNA Sweet potato gnocchi, chilli balsamic dressing, seasonal salad. SEARED PLANTATION PORK TERRINE Potato and white chocolate mousseline, summer beans, cacao mint sauce. PEARL BARLEY SCOTCH EGG Warm salad of summer vegetables, spinach and goat’s cheese emulsion.
GF
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MAINS BEEF RIB EYE 35 day cacao-aged Galloway Short Horn, cacao balsamic glazed endive, garlic creamed spinach, potato dauphinoise, red wine cacao jus. CACAO-MARINATED FISH FILLET Best fish of the moment, white bean purée, braised squid sauce, herbed black olives. SUMMER VEGETABLE RISOTTO Cacao nib pastry case, soft poached egg, asparagus cream sauce.
GF
V (GF option also available)
DESSERTS THE RABOT 1745 MOUSSE COLLECTION Showcases the pure notes of three very different rare and vintage cacaos. V • Trinidad 68% milk with malt brittle • Saint Lucia 78% dark with toasted nut crumble • Ecuador 90% dark with roasted nibs SOUFRIÈRE CHEESECAKE Guava-mascarpone cream, soursop jelly, cacao nib pecan cinnamon biscuit, cacao pulp sorbet.
MAY 2014 MENU 2
FILM AWARD FINISH Created for the BAFTA 2014 film awards dinner. 50% milk chocolate mousse, roasted mixed nuts, cocoa beer caramel and almond dacquoise. V
TREE-TO-BAR CACAO WORKSHOPS SINGLE ESTATE CHOCOLATE TASTING DIETARY & ALLERGENS Please let us know if you have allergies we haven’t highlighted in the menu. V Vegetarian GF Gluten-free DF Dairy-free NUTS We work with nuts in our kitchen so there may be traces in all dishes even if nuts are not an ingredient.
Rabot1745.com/events 2-4 BEDALE STREET BOROUGH MARKET LONDON SE1 9AL COPYRIGHT 2013 RABOT ESTATE (UK) LTD
058285
JOIN OUR EVENTS find out more at