British Virgin Islands
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Dinner menu (Monday-Thursday)
(Please note that items are subject to change without notice)
Parsley & garlic brioche toast, toasted feta, tomato and olive & caper tapenade
(M) (C) (E) (Cl) (Sp)
Goat’s cheese mousse with red beetroot, frisée salad, golden raisin, walnuts and walnut dressing
(Sp) (M) (N)
Passion fruit, spring onion and chives, olive oil, frisée and apple, salted cucumber, radish
Lightly cured and poached salmon, shaved fennel, dill & Pernod salad, charred ruby grapefruit, grapefruit jelly and avocado emulsion
(F) (M) (Sp)
Pressed roast chicken terrine, seasoned with shallot, thyme & garlic, brioche pistachio crumb, piccalilli and red mustard frills
(M) (Mu) (N) (Sp) (Cl) (C) (E)
Carnaroli rice cooked with crème fraîche, hard cheese in the style of Parmesan, with freshly grated Italian summer truffle.
(M) (V) (C) (Sp)
Grilled London Ale marinated quail, runner bean salad, curry mayonnaise and charred white peach, with beer & pomegranate molasses dressing
(Sp) (E) (Mu)
Sautéed Scottish scallops, Pistachio nut crumble, Chablis Vierge oil dressing, tomato, coriander, shallot, basil and baby spinach salad leaves
(M) (Mo) (Sp) (Cl) (N)
With pea velouté, roasted feta, cress and sesame seeds
(M) (Ss) (E) (Cl) (C)
Cauliflower roasted with cumin and rapeseed oil, peas, red onion, Violetta Heritage potatoes, mint & cumin sauce and pine nuts
(M) (C) (N) (V) (S)
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)
Puntina pasta and squid ink sauce, octopus, piquillo peppers, green grapes
(F) (M) (Sp) (C) (Mo) (Cl)
With steamed mussels, warmed baby gem, charred cucumber, fine beans, spring onions and a buttermilk & chive velouté
(F) (Mo) (M) Sp) (C)
With carrot and parsley purée, roast dwarf bok choi, apple and prune tartar, noisette butter dressing
(M) (Sp) (C)
With rosemary & garlic polenta, peas, broad beans, courgette, extra virgin lemon rapeseed oil and lamb jus
(Sp) (C) (Cl) (M)
Roasted till pink, with rosti potato chips, salt baked beetroots, charred sprouting broccoli and chimichurri sauce
(M) (Sp) (S)
(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.