Book the Cook – London – First Class

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Fillet of brill in girolles sauce with almond-broccoli and buttered tagliatelle

Fried fillet of monkfish with baked beetroot and horseradish butter, potato and celeriac mash

Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice

Roast breast of guinea fowl stuffed with stilton cheese in port wine sauce and potato-turnip mash

Roast corn fed chicken breast marinated in rosemary-garlic and lemon with braised savoy cabbage

Roast fillet of lamb on lentils with vegetable stew and creamy gratin potatoes

Cantonese roast duck with vegetables and steamed rice

Chicken Teriyaki with Japanese vegetables and steamed rice

Selection of sushi with pickled ginger and condiments

Singapore Chicken Rice