The Brasserie

The Brasserie is a large, bright and airy dining room serving rustic brasserie-style dishes, with a menu providing a varied choice of starters, main courses and desserts. The restaurant provides an opportunity to meet some of the country’s finest young chefs before they embark on their future careers in the hospitality industry around the world.

Reservations

To book a table for 10 or more people

please call 0207 8028 391.

DIETARY REQUIREMENTS

 

We are a learning environment and we will endeavour whenever possible to accommodate your dietary needs. 

Opening Times:

Open Lunchtime: (Term Time)

Monday to Friday

Table Reservations 12pm – 1pm, Guests can stay until 3pm

 

Brasserie Open Tuesday and Thursday  

Evenings (Term Time)  

 

Escoffier Open Two Evenings (Term Time) 

Wednesday, Thursday (Escoffier Room)

 

Table Reservations 6pm – 7pm,  Guests can stay until 9pm

THE BRASSERIE MENU

Two course - £17.00

Three course - £21.00

Main

Poached fillet of sole, Devonshire crab,

 saffron potatoes

 

Pan seared halibut,

 wilted greens, pearl barley risotto

 

 

Beef casserole, sage and onion dumplings

 

 

Turkey, leek and ham pie,

garlic and nutmeg spinach

 

Charred rump of lamb,

minted mash, aubergine puree,

honeyed carrots

Grills

Grills £5.00 Supplement

Westminster 30 day aged Hereford Cote du Boeuf sharing steak

(£40.00)

 

Sharing Mixed Grill

Cumberland sausage, bacon steak, kidney, lamb cutlet, aged sirloin steak

(£30.00)

 

Black tilapia, herb and garlic butter

 

Gammon steak, fried egg

triple cooked chips

 

Grills £5.00 Supplement

Sides

Sides £2.00

Triple cooked chips

Wilted spinach

Onion rings

Cauliflower and Broccoli Cheese

Please ask your waiter if you require any information regarding allergies or intolerances

All prices are inclusive of current VAT

Whilst we do appreciate any tips, we are unable to accept credit card tips, however, we do have a donation box located at reception. Donations are used to subsidise student trips, competition entries and travel expenses during the students 3 year programme