The Roof Gardens


Back to Babylon Restaurant


2 courses for £29.00 | 3 courses for £33.00


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)

Salmon Mi Cuit

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

Pea and Girolle Mushrooms Risotto

Carnaroli rice cooked with crème fraîche, hard cheese in the style of Parmesan, crushed peas and topped with roasted Girolle mushrooms
(M) (C) (Sp) (V)

Crispy Fried Duck Egg

Breaded duck egg, wild mushroom ragu with mascarpone, tarragon and pancetta
(Sp) (Cl) (E) (M)


Brown Crab Pasta

Lobster infused tomato bisque sauce, cherry tomatoes, lime zest, squid ink pasta, topped with a Kaffir lime leaf foam
(Sp) (Cr) (E) (Cl) (M) (C) (Mo)

Stuffed Polenta (M) (N) (V) (Cl) (C)

Polenta parcels filled with a mushroom & shallot duxelle with cashew nuts & roasted garlic, served on a bulgur wheat salad spiced with harissa paste smoked butter emulsion
(M) (N) (V) (Cl) (C)

Dingley Dell Pork Belly and Spitfire Sausage

Roasted and served with celeriac and apple puree, roasted malt onions and apple jus
(M) (Sp) (C) (Cl)

Miso Baked Salmon Supreme

Miso and soy baked salmon, pearl barley salad with dried apricot, nuts and orange dressing
(Sp) (Cl) (N) (F) (S)

Baked Chicken Breast

Marinated with preserved lemon, garlic & coriander and served on garlic & rosemary polenta, peas, broad beans, courgette and coriander leaves with extra virgin lemon rapeseed oil
(M) (C)

English Rose Veal Sirloin

A grilled 200g steak with blue cheese butter, chunky chips and mixed baby leaf & pickled shallot salad
(M) (Sp)
(£4 supplement)


Carrot, Radish, Cucumber Shallot and Coriander Slaw - £4.00

Baby Leaf Salad house dressing - £4.00
(Sp) (N)

Triple Cooked Chunky Chips - £4.50
(Sp) (C)

Roasted Red Onions with balsamic glaze & thyme - £4.00

Heritage Tomato Salad with balsamic & smoked rapeseed oil dressing - £5.00

Harissa Greens with French beans, broccoli, savoy cabbage & peas - £5.00


Pedro Ximénez Parfait

With figs in cardamom syrup, oat sugar tuile and cheesecake crème
(M) (E) (Sp) (Cl)

Plum Tart

With honeycomb and bee pollen ice cream
(M) (E) (Cl)

Chocolate Orange Cake

With salted caramel balls and ginger ice cream
(M) (E) (Cl)

Lemon Posset

With poppy seed ice cream and gin & tonic jelly with juniper meringue
(M) (E) (Sp)

Selection of Ice Cream and Sorbet

Served with fruit
(M) (E)

Selection of Seasonal Cheeses

Served with rosemary oat cakes, seasonal chutney, grapes and celery
(Supplement £3.00)
(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.