8 Pall Mall, London, SW1Y 5NG

MENUS

With an emphasis on seasonality, Anthony’s menus use the finest ingredients to create elegant yet uncomplicated dishes. As well as French classics such as Marseillaise Bouillabaisse, the menu also features offal and lesser-used cuts of meat. A separate vegetarian menu is also available. Due to seasonality, please note that all menus are samples and are subject to change.

Starter

Finocchiona - A traditional salami from Tuscany with fennel seeds and pollen
9
Coppa - A traditional smoked salami, with cinnamon, coriander, juniper and nutmeg
9
Ribollita - Classic Italian soup with autumn vegetables, white beans and Parmesan
8
Smoked eel, cucumber, horseradish, chervil and roast hazelnuts
16
Roast heritage beetroot, black pudding, cured wild boar cheek, green sauce
12
Burrata, William pea rs, fresh walnuts, dukkah spice
14
Hand cut rigatoni ‘Cacio e Pepe’, crisp boneless chicken wings
14
Crisp pig's head, endive and herb salad, nduja mayonnaise
9
Grilled Cornish sardines, salad of beetroot and green vegetables
9
Ceviche of line caught seabass, avocado, sea herbs
17

Main course

Classic Bouillabaisse Marseille style
34
Line caught English seabass, wild mushrooms, fresh white beans, cobnuts, thyme and lemon
35
Fillet of cod, Shetland Isle mussels, purple sprouting brocolli, parsley, lemon
28
Slow cooked belly of acorn-fed pork, grilled carrots, wild mushrooms
29
Grilled piece of beef, Anna potatoes, young sweet onions, red wine sauce
32
Roast loin of Scottish hare, salsify, cavolo nero, chestnuts
25
Baked aubergine, Middle eastern flavours, freekeh wheat salad
15
Sautéed Charlotte potatoes, chives
7
Gratin of autumn greens
6
Tomato and shallot salad
7

Cheese - Savouries

Seasonal cheese from the counter - crackers and sourdough
4.50 each / 15 plate

Dessert

Wild Honey ice cream, fresh honey (Burford - Cotswolds)
11
Classic English custard tart, golden sultanas, pine nuts, salted butter
9
Black cherry sorbet, crisp rice pancakes
11
Warm chocolate soup, toasted rice ice cream
9
Choux craquelin bun, quince compote
9
Black Provencal figs, simply roasted, mascarpone sorbet
11
Download PDF Menu