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Wild partridge terrine with black trumpet mushrooms, served with fig and Pedro Ximenez wine chutney and rye bread Melba toast (may contain lead-shot)
Triple baked haddock and scallop soufflé «9 Conduit Street», leeks fondue and Colman’s mustard
Vegetarian - Pumpkin and passion fruit soup with porcini duxelles, curried popcorn and corn ice-cream
Vegan - Globe artichoke with walnuts, green lentils and beansprouts contains nuts
Oscietra Caviar by Sturia, served with cocktail blinis. The caviar is sourced from Gueldenstaedtil sturgeons, farmed in Bordeux, France.