RHS Chelsea Flower Show

Ranelagh Restaurant menus

A luxury fine dining restaurant offering breakfast and lunch with British provenance and quality at the heart of the menu

Brunch

£65* per person

Brunch is served with a glass of Pommery Champagne, or soft drink alternative, tea and coffee.

Plated

  • Dry cured streaky bacon and/or smoked Chalkstream trout, scrambled eggs, toasted English muffin, brown butter hollandaise
  • Smoked Cheddar and spinach toastie, bacon jam and homemade brown sauce
  • Hot smoked trout on rye, avocado and grilled heritage tomatoes
  • Fried egg and field mushroom brioche roll, wild garlic pesto, double Gloucester and spring greens (V)
  • Crispy chickpea and butterbean hummus tartine, paprika oil, and ancient grain granola (VE, V)
  • Sweetcorn waffles, crushed avocado, tomato chutney and lambs lettuce (VE, V)

Kitchen table

  • A selection of artisan pastries and croissants
  • Breakfast smoothies
 

Lunch

£118* per person

Lunch is served with half a bottle of wine per person, or soft drink alternatives, and water.

Snacks

  • Burnt onion and artichoke cornette
  • Tunworth custard tartlet, bacon jam


Starters

  • Smoked trout mousse, cucumber, apple and elderflower dressing, sea herbs – River Test, Hampshire
  • Stracciatella, pickled rhubarb, pistachio gremolata and sourdough (V) – Acton, London
  • Beetroot and blackcurrant consumé, nasturtium, Cremmata parfait (VE, V) – Ruislip, London
  • Grilled asparagus, blood orange mayo, sorrel and cured egg yolk – Birchden Farm, Kent

Main Course

  • Norfolk lamb rump, potato and shoulder terrine, smoked courgettes and spring vegetables – Dereham, Norfolk
  • Pasture-raised chicken, roast leeks, chestnut mushroom ketchup, sage and buttermilk sauce – Fosse Meadows, Leicestershire
  • Fillet of roast stone bass with confit fennel, Jersey Royals, watercress and seaweed butter – Alresford, Hampshire
  • Potato gnocchi, morel cream, asparagus and wild garlic pesto (VE, V) – Romford, Essex

Dessert

  • Grapefruit and yoghurt cheesecake, ginger and oat biscuit
  • Peach and basil tart, ricotta ganache and olive oil
  • Strawberry and mascarpone roll, vanilla and caramelised pistachio
  • Dark chocolate and coffee delice, cream cheese parfait, orange gel (VE, V)
Cheese plate
 
  • Winterdale Shaw Hard Cheddar, Waterloo Soft Brie, Kentish Blue with quince & rye crackers


*prices do not include processing fees added at booking​.

Please note:
This is a sample menu only, dishes are subject to change. If you have a food allergy, intolerance, or coeliac disease – please speak to the restaurant staff.
Dietary key: V = vegetarian, VE = vegan, NGCI = dish made with non-gluten containing ingredients, may not be suitable for Coeliacs.

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