The Roof Gardens

London

Back to Babylon Restaurant

Sample weekend dinner menu

2 courses for £45.00 | 3 courses for £53.00

(Please note that items are subject to change without notice)

Starters

White Tomato Soup

Parsley & garlic brioche toast, toasted feta, tomato and olive & caper tapenade
(M) (C) (E) (Cl) (Sp)

Melusine Goat’s Cheese Mousse

Goat’s cheese mousse with red beetroot, frisée salad, golden raisin, walnuts and walnut dressing
(Sp) (M) (N)

Sea Bream Ceviche

Passion fruit, spring onion and chives, olive oil, frisée and apple, salted cucumber, radish
(F)

Norfolk Quail

Grilled London Ale marinated quail, runner bean salad, curry mayonnaise and charred white peach, with beer & pomegranate molasses dressing
(Sp) (E) (Mu)

Salmon Mi Cuit

Lightly cured and poached salmon, shaved fennel, dill & Pernod salad, charred ruby grapefruit, grapefruit jelly and avocado emulsion
(F) (M) (Sp)

Summer Truffle Risotto

Carnaroli rice cooked with crème fraîche, hard cheese in the style of Parmesan, with freshly grated Italian summer truffle
(M) (V) (C) (Sp)

Roast Chicken Terrine

Pressed roast chicken terrine, seasoned with shallot, thyme & garlic, brioche pistachio crumb, piccalilli and red mustard frills
(M) (Mu) (N) (Sp) (Cl) (C) (E)

Scallops

Sautéed Scottish scallops, Pistachio nut crumble, Chablis Vierge oil dressing, tomato, coriander, shallot, basil and baby spinach salad leaves (£3.00 supplement)
(M) (Mo) (Sp) (Cl) (N)

Mains

Pea and Parmesan Stuffed Mushroom

With pea velouté, roasted feta, cress and sesame seeds
(M) (Ss) (E) (Cl) (C)

Spiced Cauliflower

Cauliflower roasted with cumin and rapeseed oil, peas, red onion, Violetta Heritage potatoes, mint & cumin sauce and pine nuts
(M) (C) (N) (V) (S)

Pan Roasted Stone Bass

Puntina pasta and squid ink sauce, octopus, piquillo peppers, green grapes
(F) (M) (Sp) (C) (Mo) (Cl)

Roasted Cod

A fillet of cod slow cooked pan roasted, with Jersey royal potatoes, wild garlic, samphire, poached leeks and a seaweed tartar hollandaise sauce.
£1 from this dish will be donated to Starlight, who grants once-in-a-lifetime wishes for seriously and terminally ill children. Thank you!
(F) (M) (Sp) (C) (E) (N)

Lemon Rapeseed Oil Confit Salmon Supreme (F) (Mo) (M) Sp) (C)

With steamed mussels, warmed baby gem, charred cucumber, fine beans, spring onions and a buttermilk & chive velouté

Roasted Loin of Lamb

With rosemary & garlic polenta, peas, broad beans, courgette, extra virgin lemon rapeseed oil and lamb jus
(Sp) (C) (Cl) (M)

Dingley Dell Pork Loin Steak

With carrot and parsley purée, roast dwarf bok choi, apple and prune tartar, noisette butter dressing
(M) (Sp)

Roasted Scottish Beef Fillet

Roasted fillet of beef with confit potato Parisienne in truffle oil and chopped parsley, Savoy cabbage with walnut & chilli miso pesto with spring vegetables
(M) (Sp) (S) (N)
(£3.00 supplement)

SELECTION OF SIDE ORDERS

Each £4.00-£5.00

Desserts

Orange Mousse

With hazelnut sable and praline ice cream
(M) (E) (N) (Cl)

Condensed Milk Panna Cotta

With vanilla coral, apple compôte, blackberries and stem ginger ice cream
(M) (E)

Plum and Thyme Custard Tart

With Bee Pollen ice cream and honeycomb
(N) (M) (Cl) (E)

Twisted Melba

Peach parfait with pumpkin seed macaroons, poached peach and raspberry
(M) (E) (Sp)

Dark Chocolate Crémeux

With banana, passionfruit and chocolate madeleines with coconut sorbet
(M) (E) (Cl) (N) (Sp)

Selection of Seasonal Cheeses

Served with rosemary oat cakes, seasonal chutney, grapes and celery
(£3.00 supplement) (N) (M) (Sp) (Cl)

(V) denotes vegetarian dishes.
(N) denotes dishes containing nuts. Whilst we endeavour to inform guests a dish is nut free, we cannot guarantee that there are no traces as nuts are used in our kitchen.
(*) might contain pellets.

Allergens Key: Allergens Key: Celery(C), Cereals (Cl), Crustacea (Cr), Eggs (E), Fish (F), Lupin (L), Milk (M), Molluscs (Mo), Mustard (Mu), Nuts (N), Peanuts (P), Sesame (Ss), Soya (S), Sulphur (Sp), Vegetarian (V)

All prices include VAT at the prevailing rate and an optional 12.5% service charge will be added to your bill. In case you are wondering… our team receive 100%! As a Three Star Food Made Good restaurant you can rest assured that we're committed to being sustainable. Kindly note the menu above is subject to change.