₪10Ruinart Blanc de Blancs ChampagneRosewood London·Jacqueline ChangLondonA premium Champagne offered as an upgrade option with the afternoon tea...|
₪70Pimms Afternoon TeaThe Orangery·Steeven GillesLondonAn afternoon tea experience that includes Pimms, a popular British fruit cup...|
Afternoon TeaThe Wolseley·Jeremy KingLondonA traditional British meal typically served in the late afternoon, featuring...|
₪19.5Cream TeaThe Wolseley·Jeremy KingLondonA lighter version of afternoon tea, typically including scones with clotted...|
Aubergine CaviarPavyllon London·yannick allénoLondonA refined French appetizer made from pureed or finely chopped roasted...|
Tomato KetchupPlanqueLondonA classic condiment mentioned as facing competition from newer, more 'hot'...|
Fish cheeksSt. John Bread and Wine·Fergus HendersonLondonLike a poor man's lobster, but more like crab. Really delicious.|
Foie GrasBrasserie OliviaLondonA delicacy made from the liver of a duck or goose that has been specially...|
MacaronPortland·Merlin Labron-JohnsonPortlandA sweet meringue-based confection made with egg white, icing sugar,...|
Assorted DessertsThe Orangery·Steeven GillesLondonA selection of various sweet treats and pastries, often served as part of an...|
Shepherd's PieThe Ivy·Jeremy KingLondonA classic British dish consisting of minced lamb (or beef) topped with a...|
Salmon RillettesThe Wolseley·Jeremy KingLondonA French-inspired spread made from salmon, similar to a pâté, often served...|
Venison en CroûteCORD by Le Cordon Bleu·Karl O'DellLondonA classical preparation of venison baked in pastry, showcasing a strong...|
PartridgeQuo Vadis·Jeremy LeeLondonA game bird dish, described as 'ok' by one reviewer, indicating its presence...|
Wolf Fish with artichokesAndrej Cooks Fish (personal brand/platform)·Andrej UrosevicLondonNothing but spectacular|
Meringue/Cheesecake Cylinder74 Charlotte Street by Ben Murphy·Ben MurphyLondonAn intriguing and outstanding dessert combining elements of meringue and...|
Clotted CreamThe Orangery·Steeven GillesLondonA thick, rich cream made by indirectly heating full-cream cow's milk using...|
Chocolate SouffléL’escargot·Jeff GalvinLondonFreshly made chocolate soufflé served with ice cream and warm chocolate sauce.|
