FIFTH FLOOR RESTAURANT At the Fifth Floor Restaurant my philosophy is simple; source the best seasonal ingredients with sustainability in mind. A healthy approach to food is reflected throughout the menu.
FROM MY FAVOURITES Watercress Soup (V) Chalke Valley watercress soup, soft boiled egg vinaigrette 7.50
Salt Cod Cakes Sesame wrapped salt cod, lamb’s lettuce and lemon marmalade 5.00/9.50
Middle White Pork Belly Sweet and sour pork belly, apple and celeriac rémoulade 6.00/11.50
Lyme Bay Scallops Hand dived by John Worsick, pea purée, crispy cured ham, baby leeks and vanilla foam 14.00
English Asparagus Poached egg, herb salad, mousseline sauce 12.50
Cornish Crab Salad White and brown crab meat, piquillo peppers, shaved avocado, sour dough croûtons 6.00/11.50
Marinated Beef Beef Toasted pine nuts, shaved asparagus and chive dressing 6.75/ 13.00
Rabbit Ballotine Apricot and pistachio with fine herbs, toasted onion bread 11.50
FROM THE SEA Stone Bass Crushed crab and Charlotte potatoes, tomato and leek fondue 24.00
West Coast Skate Pan fried skate, white bean purée, candied walnuts, curry beurre noisette 23.00
Loch Loch Duart Salmon Poached salmon, pickled cucumber, vanilla pomme purée 21.50
Lobster Butter poached lobster, lobster lasagne, grapefruit herb salad 34.00
MAKE YOUR NEXT BOOKING ONLINE AT www.harveynichols.com Should you have any allergies, please inform your server. All prices are inclusive of VAT A discretionary service charge of 12.5% will be added to your bill WI-FI AVAILABLE
FROM THE FARM Gressingham Duck Breast Mediterranean fig and piquillo pepper bulgar wheat 24.00
Elwy Valley Lamb Lamb Roast loin and braised shoulder of lamb, Sharpham Park pearled spelt, grelot onions and rosemary oil 24.00
Dedham Vale Vale Beef Fillet of beef, truffle mushroom duxelle, red wine jus 26.50
Suffolk Pork Ashmore Hall Farm loin of pork, caponata with pine nuts, fennel purée, crackling 19.50
FROM THE FIELD Courgette Risotto (V) Courgette flowers, parsley and aged Parmesan 10.50/18.50
Aubergine Tempura (V) Sautéed ceps and ratte potatoes 18.50
Vegetarian Niçose Salad (V) Green beans, olives, cherry tomatoes, egg and cauliflower snow 13.50
Goat Cheese Tart (V) Broad bean, black olive and radish salad 16.50
SUMMER VEGETABLES Steamed Broccoli Served with warm cherry tomatoes on the vine 4.50
Triple Cooked Hand Cut Chips Maris pipers hand sliced, triple cooked and extra crispy 3.75
Jersey Royals Seasonal favourite with a touch of Maldon sea salt 4.50
Summer Vegetables Glazed Chantenay carrots, peas, fine beans 3.75
Wild Rocket Leaves With shaved Parmesan cheese 4.75
Truffle Mash Creamy King Edwards with black truffle 4.50
MAKE YOUR NEXT BOOKING ONLINE AT www.harveynichols.com Should you have any allergies, please inform your server. All prices are inclusive of VAT A discretionary service charge of 12.5% will be added to your bill WI-FI AVAILABLE