Starters
Ironbark Pumpkin Soup (V)(M) (C)£8.50
Served with goats’ curd and black treacle
Poached Legbar Egg(E) (M) (Mu) (Sp) (Cl)£10.00
With marinated vegetables, cauliflower and mustard purée and ginger bread
Charred Broccoli(V) (N) (M)£10.50
Chargrilled purple sprouting broccoli, fresh buttermilk, Muscat grapes, toasted almond and chilli dressing
Colston Bassett Stilton Risotto (M) (C) (Sp)£10.95
Carnaroli rice cooked with crème fraîche and hard cheese in the style of Grana, with balsamic roasted red onions and Colston Bassett Stilton
Ale Marinated Quail (N) (Sp) (M) (N) (E) (Mu)£12.00
Chargrilled quail, marinated in London Meantime pale ale and spices, curry emulsion, carrot raita and a golden raisin and almond salsa
Chicken Liver Parfait(N) (M) (E) (Sp) (Ss) (Cl) £11.00
With Medlar purée, toasted granola and sourdough crisps
Crab Salad(Cr) (Mu) (E)£12.95
Cornish crab meat with mustard mayonnaise, cherry tomato, iceberg lettuce, caper berry and Espelette pepper and cucumber
Scallops(Mo) (M) (Sp)£12.95
Sautéed scallops with roasted cauliflower florets, pickled cauliflower, golden raisin, truffled organic milk mousse and coriander oil
Mains
Wild Mushroom and Artichoke Risotto(V) (Sp) (M) £21.50
Carnaroli rice cooked with crème fraîche and hard cheese in the style of Grana, wild mushrooms, roasted baby artichoke and tarragon oil
Roasted Squash, Manchego and Chard Flatbread(V)(M)(Cl)(Se)£20.00
Roasted squash and Chard and Manchego cheese served on a crisp sesame flatbread with squash purée
Roasted Supreme of Loch Duart Salmon (F) (M) (Sp)£24.95
With seaweed crushed potatoes, dill pickled cucumber, roasted artichoke and butter sauce
Partridge (*) (M) (C) (Sp) (Cl)£25.00
Roasted till pink and served with confit Highland Burgundy potato, savoy cabbage, baby beets, game jus and a chocolate orange oat granola
Braised Pork Cheek and Roasted Fillet(C) (M) (Sp)£24.95
With apple purée, sweet potato and rosemary, Granny Smith apple, curly kale and pork jus
Crispy Steamed Duck Leg(M) (N) (S) (Sp)£23.00
With a sticky sweet and sour dressing, creamed Brussel sprouts, golden beetroot, pickled shimeji mushrooms and grated chestnuts
Grilled Plaice Fillets(M) (F) (Sp)£24.00
With parsnippurée, parsnip crisps, sautéed bok choi and sauce barigoule
£1 from this dish will be donated to Starlight, a charity that supports young people with cancer. Thank you!
Fillet of Buccleuch Beef(M) (C) (Sp)£33.00
Roasted and served on mascarpone crushed Jerusalem artichokes, sautéed wild mushrooms, shallot and horseradish confit and red wine jus
Side Orders
Winter Slawred cabbage, savoy cabbage, red onion and golden raisins(V) (E) (Mu)£3.50
Mixed Saladhouse dressing (Sp)£3.50
Crushed Mayan Gold Heritage potatoes £3.95
with confit white Italian onions and sage
Triple Cooked Chunky Chips £3.95
Cold Curly Kale Salad with apple emulsion, applebatonsand walnuts (N)£4.00
Buttered Purple Broccoli with Parmesan and truffled bread crumbs (Cl) (M)£4.75
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), (*) denotes dish may contain shots
Whilst we endeavor to inform guests a dish is nut free, we cannot guarantee that there are no traces as nuts are used in our kitchen.All prices are inclusive of 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%!We’re members of the Sustainable Restaurant Association meaning you can rest assured that we’re committed to being sustainable. Kindly note the menu above is subject to change.
Talk to us! @Babylon_London
A key ingredient in our recipe for sustainability
In 2012 Babylon Restaurant was awarded 3-star champion status by the Sustainable Restaurant Association (SRA) for our commitment to sustainability across a wide range of areas. The SRA admired our commitment to seasonal food which is reflected in our menu that changes frequently, using predominantly UK produce.
Here at Babylon our chefs work with as many local suppliers as possible, preferring those whose production methods meet the ‘high welfare’ standard. We’re also careful not to use any endangered species of fish and aim to use those approved by the Marine Stewardship Council.
Whole world water
We are now part of the Whole World Water campaign, a hospitality and tourism campaign that addresses the fact that nearly 1 billion people do not have access to clean drinking water. As well as giving you the option of bottled or tap water we now offer sparkling or still filtered waterwhich avoids the need to use fossil fuels to produce bottles. We will donate 10% of the £0.75 charge per person for unlimited filter water to the Whole World Water fund which will be used to combat environmental, health and economic issues.