VVesperReserve

The menu

A tasting in three acts.

The kitchen follows the market each morning. What you see here is tonight's menu — tomorrow it will move with the seasons.

Cornish scallop

Act I · To begin

Cornish scallop

£68

Cauliflower, hazelnut, brown-butter velouté and a whisper of smoked salt.

Dry-aged ribeye

Act II · From the fire

Dry-aged ribeye

£145

45-day finish, charred allium, bone-marrow and a deep red-wine jus.

Dark & caramel

Act III · To finish

Dark & caramel

£42

Burnt caramel, vanilla cream, cocoa nib and a scatter of gold leaf.

Seven-course tasting menu, £145 per guest · vegetarian menu available · last seating 21:30

À la carte

Cooked over English oak

To begin

  • Cornish scallop

    Cauliflower, hazelnut, brown-butter velouté

    £68

  • Native lobster

    Brown butter, sea herbs, bisque

    £110

  • Duck liver parfait

    Brioche, quince, toasted walnut

    £34

  • Beetroot & goat curd

    Smoked honey, rye crumb, dill

    £28

From the fire

  • Roast turbot

    Champagne velouté, caviar, leek

    £98

  • Herdwick lamb

    Wild garlic, morels, black olive

    £92

  • Dry-aged ribeye

    45-day finish, charred allium, red-wine jus

    £145

  • Beef Wellington for two

    Truffle duxelles, Madeira jus

    £190

  • Roast squab pigeon

    Cherry, beetroot, smoked bone jus

    £86

  • Hen of the woods

    Jerusalem artichoke, hazelnut, aged parmesan

    £58

A discretionary 12.5% service charge is added to all bills. Menus change with the market — please ask about today's additions.

House signatures

Two plates we're known for

Native lobster

Native lobster

£110

Poached in brown butter with sea herbs and a bisque made tableside.

Roast turbot

Roast turbot

£98

Champagne velouté, caviar and young leek — a house signature since 2011.

To finish

Desserts

From the pastry section: quiet, precise endings built on caramel, orchard fruit and the cellar's older spirits.

  • Dark & caramel

    Burnt caramel, vanilla cream, gold leaf

    £42

  • Apple & calvados

    Tatin, brown-butter ice cream

    £24

  • Cheese board for two

    Twelve British cheeses, quince, crackers

    £38
Sommelier pouring red wine by candlelight

Pairings & cellar

Every course has its glass.

Classic pairing £95 · Prestige £210 · Temperance £60. Ask our sommeliers for the full cellar list — six hundred bins strong.

Reserve a table