Starter

Onion soup,
croutons and abondance cheese
6.95
Escargots with garlic cream
and parsley butter
7.95
Reblochon and onion tart
8.95
Tiger prawns ‘en papillote’
8.95
Charcuterie from Savoie
9.50
Tartine of smoked fera,
crème fresh and baked apple
9.50
Lobster & XO Tiffon cognac bisque
9.50
Pan fried foie gras,
pear, ginger and pink praline
12.95

Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare
If you have any allergies and intolerances and require assist choosing a suitable dish please do let us know

Main courses

Roast cod,
pea puree, black quinoa and orange reduction
19.95
Seared scallops,
roast hazelnuts and parsnip puree
20.95
Daube of ox cheek,
braised carrots and bone marrow
20.95
Pork shank confit,
baked apple and herb salad
21.95
Mushroom and lobster vol au vent,
Madeira sauce
22.95
Grilled entrecote,
béarnaise sauce, pomme allumettes
23.95
Scottish beef filet,
girole mushrooms and Mondeuse sauce
26.95

To share
Rack of lamb
gratin Savoyard
24.95p/p
Cote de bœuf
gratin Savoyard, Mondeuse jus and béarnaise sauce
26.95p/p

Sides
Pomme allumettes; green salad; petit pois; green beans; spinach
4.50
Gratin Savoyard
5.00

Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare
If you have any allergies and intolerances and require assist choosing a suitable dish please do let us know

Desserts

Kirsh nougat glacé
5.95
Vanilla Crème brulée
5.95
Warm chocolate mousse,
passion fruit sorbet
5.95
Rum baba,
exotic fruits and Chantilly cream
5.95
`Pink praline floating island
5.95
Ice cream
5.95
Sorbet
5.95

On your ice cream or sorbet add a shot of
Cassis liqueur; Cerise liqueur; Abricot liqueur; Framboise liqueur; Prunelle liqueur; Myrtille liqueur; Pêche de Vigne liqueur; Mûre liqueur; Vodka; Limoncello; Baileys; Amaretto; Whisky
1.95

Fromages of Savoie
Tomme
4.00
Beaufort 4.00
Abondance 4.00
Reblochon 4.00
Tamie 4.00
Tomme de chèvre 4.00

A la carte menu

2 courses 24.95
3 courses 27.95

Onion soup,
croutons and abondance cheese

Escargots with garlic cream,
& parsley butter

Autumn salad
(green leaf, reblochon cheese, smoked ham, apple, sweetcorn, crispy kale and hazelnuts)

Mushroom vol au vent,
Madeira sauce

Roast hake,
hispi cabbage, brown shrimp and Noilly prat sauce

Grilled rib-eye steak,
béarnaise sauce & pomme allumettes

Braised haunch of venison,
creamy polenta and butternut squash


Dessert
Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare
If you have any allergies and intolerances and require assist choosing a suitable dish please do let us know

Sample Lunch Menu

Tuesday - Saturday 12 - 2:30 pm

2 courses 11.95
3 courses 14.95

Pumpkin soup


Mushroom feuilleté



Seefood risotto


Calves liver, St. Emilion sauce and pomme purée


Chocolate tartelette
Abondance cheese, grapes and bread

Christmas lunch party menu

3 courses menu 32.00
To make an enquiry, please contact:
t: 0207 978 7085 | e: contact@augustine-kitchen.co.uk

Cured salmon blinis
and cucumber and crab salad

Mushroom vol au vent


Jerusalem artichoke
and white truffle soup

Foie gras parfair
with pear chutney and toasted brioche

Roast hake, brown shrimp
and parsley risotto with lemon beurre blanc

Civet of venison,
root vegetables and parsnip puree

Roast guinea fowl glazed
with termignon cheese and port sauce
Caramelized onions
and dauphinoise potatoes pithivier

Rum baba vanilla and tonka bean Chantilly

Choco passion (warm chocolate mousse with passion fruit sorbet)

Pineapple carpaccio, chili peppers and coconut ice cream
The menu available for bookings from 26th November 2019, minimum 8 people.

Christmas party menu

42.00
To make an enquiry, please contact:
t: 0207 978 7085 | e: contact@augustine-kitchen.co.uk

Mushroom vol au vent


Foie gras parfair
with pear chutney and toasted brioche

Cured salmon blinis
and cucumber and crab salad

Lobster bisque,
brandy and tarragon Chantilly

Jerusalem artichoke
and white truffle soup


Pan fried seabass,
hispi cabbage and mussel sauce

Roast hake, brown shrip
and parsley risotto with lemon beurre blanc

Civet of venison,
root vegetables and parsnip puree

Roast guinea fowl
glazed with termignon cheese and port sauce

Beef wellington,
Saint Emilion sauce and broccoli sprouts

Caramelized onions
and dauphinoise potatoe pithivier


Raspberry and vanilla baked Alaska

Rum baba vanilla and tonka bean Chantilly

Choco passion (warm chocolate mousse with passion fruit sorbet)

Pineapple carpaccio, chili peppers and coconut ice cream

Floating island, pink praline and vanilla sauce
The menu available for bookings from 26th November 2019, minimum 8 people.