The Roof Gardens

London

Back to Babylon Restaurant

Dinner menu (Monday-Thursday)

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

Starters

White Tomato Soup £8.50

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

Melusine Goat’s Cheese Mousse £10.50

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

Sea Bream Ceviche £11.00

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

Salmon Mi Cuit £12.00

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

Summer Truffle Risotto £12.50

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

Norfolk Quail £14.00

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

Scallops £15.00

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

Mains

Pea and Parmesan Stuffed Mushroom £19.00

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

Spiced Cauliflower £20.00

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

Roasted Cod £25.00

A fillet of cod, pan roasted with a sweetcorn & chorizo sausage ragout, coriander emulsion, coriander oil, charred sweetcorn kernels and coriander salted popcorn
£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) (Cl) (E) (Mu)

Pan Roasted Stone Bass £25.00

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

Lemon Rapeseed Oil Confit Salmon Supreme £26.00

With steamed mussels, warmed baby gem, charred cucumber, fine beans, spring onions and a buttermilk & chive velouté
(F) (Mo) (M) Sp) (C)

Dingley Dell Pork Loin Steak £26.00

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

Roasted Loin of Lamb £27.00

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

Roasted Scottish Beef Fillet £34.00

Roasted till pink, with rosti potato chips, salt baked beetroots, charred sprouting broccoli and chimichurri sauce
(M) (Sp) (S)

Selection of side orders

Each £4.00-£5.00

(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.