Chapter One Restaurant , London , 1 Michelin *

Chapter One
Farnborough Common
Locksbottom
Kent BR6 8NF

T 01689 854848
F 01689 858439

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Chef - Head Chef Andrew McLeish

Andrew began his career working with the renowned chef Nico Landenis at Chez Nico in London's Park Lane.

He honed his management and private function skills at London's premier 5 star hotel The Ritz. Prior to being headhunted by Selective Restaurants Group for Chapter One, Andrew was head chef for the Dining Room at The Landmark in London, one of the capital's most prestigious hotels.

Menu

Sample Dinner Menu
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Starters - £6.00

Jugged Hare with Pancetta, Potato Espuma & Hare Satay

Velouté of Leek & Potato with a Poached Hens Egg & Chives

Pan Fried Gnocchi With Gorgonzola, Chicory, Walnuts & Rocket Salad

Pressed Rabbit & Foie Gras Terrine, Cranberries, Mushrooms, Truffle Mayonnaise & Roasted Apples

Escabeche of Red Mullet with a Warm Ratte Potato Salad, Pomelo & Parsley Water

Salad of Wood Pigeon, Pata Negra, Apples, Celeriac & Walnut Dressing

Roast Scottish Langoustine, Crushed Ratte Potatoes With Claw Meat, Langoutsine Foam & Parmesan Tuille (Supp £3.95)

Ballotine of Landes Chicken With Foie Gras Parfait, Hazelnut Dressing & Hazelnut Veloute
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Main Courses - £16.50

Roast Wild Halibut With White Onion Purée, Trompette Mushrooms, Jerusalem Artichokes & Salsa Verde (Supp £3.95)

Fish of the Day

Roast Loch Duart Salmon With Tomato, Baby Squid, Chorizo & Smoked Aubergine Puree

Slow Roast Belly of Rhug Estate Organic Pork, Choux Crout, Baby Leeks, Caramelised Onions, Apple & Pork Jus

Poached & Roasted Quail With Roast Foie Gras, Smoked Bacon, Red Cabbage & Raisin Jus

Honey Roast Challans Duck With Crushed Ratte Potatoes, Caramelised Turnips & Pickled Shimeji Mushrooms & Duck Jus (Supp £2.50)

Braised Oxtail & Winter Truffles With Pancetta, Sautéed Spinach, Parsnip Purée & Oxtail Jus

Pithivier of Wild Mushrooms With Pomme Mousseline, Ragout of Artichokes & A Mushroom Sauce (V)

French Beans, New Potatoes, Potato & Olive Purée, Mixed Salad, Tomatoes & Shallot Salad - £2.95 each
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Desserts - £6.00
Hot Chocolate Fondant with Raisin & Cookie Dough Ice Cream

Baked Cheesecake, Poached Exotic Fruits & Lime Sortbet

Baked Apple Tart With Caramel Sauce & Bourbon Vanilla Ice Cream

Organic Lemon Tart Créme Fraiche Sorbet & Mille Feuille of Passion Fruit

Assiette of Desserts (Supplement £2.50)

Blood Orange Trifle With a White Chocolate & Malibu Sorbet
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Cheese - Supplement £3.95

Selection of Continental Cheese with Chutney
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An optional gratutity of 12.5% will be added to your bill.

All prices include VAT

Friday & Saturday Dinner Menu: 3 Course Menu - £29.50
Sunday Evening Menu: 3 Course Menu - £24.95