Menu
Chef Patron, Daniel Clifford and Head Chef, Mark Abbott have always done what they do best, expertly refining the menu at Midsummer House and showcasing their reverence for purity of flavour and natural seasonal ingredients. Together they are incessantly discovering intriguing combinations and designing daring pairings to captivate and charm their many guests.
Tasting Menu
Sablé
Aged Parmesan, apple, winter truffle
Strawberry Plant Pot
Duck liver mousse, red pepper, strawberry
French Rabbit
Confit rabbit, Agen prunes, duck liver, lovage
Bloody Mary
Celery sorbet, lime, Worcestershire sauce
Butternut Squash
Smoked sorbet, consommé jelly, pickled shimeji mushrooms, mushroom velouté
Sourdough
In-house milled rye sourdough with Ampersand cultured butter
BBQ Cornish Red Mullet
Braised fennel, lemon confit, tomato fondue, Kalamata olive, saffron
Cambridgeshire Asparagus
Potato, aerated hollandaise, burnt onion
Orkney Scallop
Celeriac and truffle purée, Granny Smith apple reduction
Anjou Squab Pigeon
Mushroom and chocolate puree, bitter leaves, sour cherry, beetroot reduction
Pousse Café
Gingerbread Macaron
Stinking Bishop crémer, pickled pear, lavender
Fennel and Pineapple
Fennel sorbet, pineapple, fennel pollen financier
Coconut Parfait
Coconut, Nyangbo chocolate, lime, Green chilli
Sour Cherry
Black Forest gateaux, Midsummer House style
Bay Leaf
Garden bay leaf, Equatoriale Noire 55%
Apple Tarte Tatin
Apples and caramel
Bottereaux
Warm French bottereaux, Midsummer apples
£250.00 per person
Menus are subject to change due to seasonality and product availability
Lunch Menu
Sablé
Aged Parmesan, apple, winter truffle
Strawberry Plant Pot
Duck liver mousse, red pepper, strawberry
French Rabbit
Confit rabbit, Agen prunes, duck liver, lovage
Bloody Mary
Celery sorbet, lime, Worcestershire sauce
Butternut Squash
Smoked sorbet, consommé jelly, pickled shimeji mushrooms, mushroom velouté
Sourdough
In-house milled rye sourdough with Ampersand cultured butter
Cambridgeshire Asparagus
Potato, aerated hollandaise, burnt onion
Roasted Anjou Squab Pigeon
Mushroom and chocolate puree, bitter leaves, sour cherry, beetroot reduction
Coconut Parfait
Coconut, Nyangbo chocolate, lime, Green chilli
Sour Cherry
Black Forest gateaux, Midsummer House style
Bay Leaf
Garden bay leaf, Equatoriale Noire 55%
Apple Tarte Tatin
Apples and caramel
Bottereaux
Warm French bottereaux, Midsummer apples
£150.00 per person
Menus are subject to change due to seasonality and product availability
FT Grand Siècle Menu (Available to book Lunch & Dinner)
Menu available 1st June 2024 - 31st July 2024 only
Sablé
Aged Parmesan, apple, winter truffle
Strawberry Plant Pot
Duck liver mousse, red pepper, strawberry
French Rabbit
Confit rabbit, Agen prunes, duck liver, lovage
Bloody Mary
Celery sorbet, lime, Worcestershire sauce
Freshwater prawn
Gazpacho mousse, sun-dried tomatoes, peas
Sourdough
In-house milled rye sourdough with Ampersand cultured butter
Loch Duart Salmon
Slow-cooked Loch Duart salmon, white chocolate, caviar, Finger lime
Orkney Scallop
Roasted scallop, celeriac, and truffle purée, Granny Smith apple reduction
Cumbrian Lamb
Roasted rack of lamb, stuffed Padrón pepper, pickled courgette, Old York
Lychee
Lychee sorbet, Champagne, pink grapefruit, pickled roses
Perthshire Strawberries
Scottish strawberries, elderflower, meringue, champagne
Sour Cherry
Black Forest gateaux, Midsummer House style
Bay Leaf
Garden bay leaf, Equatoriale Noire 55%
Apple Tarte Tatin
Apples and caramel
Bottereaux
Warm French bottereaux, Midsummer apples
£275.00 per person
To book: Click Here
Menus are subject to change due to seasonality and product availability
Please be aware
Important: Foods in this restaurant are processed in a kitchen that produces dishes with milk, wheat, soybean, fish, nuts, eggs, and egg products.
All menus include one complimentary glass of Champagne on arrival, water throughout the meal, and tea and coffee to finish.
Please be advised that a 12.5% discretionary service charge will be added to your final bill and is shared equally between all of the staff.
By making a reservation you agree to our cancellation policy. Please click here to view.
Please be aware we do not offer vegan menus.
We cater for the following allergies ONLY: nuts, raw alcohol and shellfish, which need to be stated at the time of booking.
Menu and prices are subject to change.
For frequently asked questions please click here.