As the City awakens to a new season, so does our kitchen. We’re delighted to introduce our brand-new Spring menu — a celebration of vibrant flavours, seasonal produce, and refined creativity.
From the earthy sweetness of roasted beetroot paired with creamy stracciatella, to the indulgent richness of our lamb trio, each dish has been carefully crafted by our chefs to reflect the lightness and freshness of the season.
Highlights from the new menu include:
– Red, golden and candy beetroot salad with stracciatella, endives, orange dressing and toasted hazelnuts
– English asparagus with poached egg, wild garlic, parmesan cream and pine nuts
– Steak tartare with cured egg yolk and rosemary crackers
– Taleggio and thyme ravioli with chilli and peppers sauce
– Corn fed chicken breast with morels, rainbow swiss chard and Burgundy cream sauce
– Roast lamb rump and confit belly with broad bean purée, lamb fat potato and jus
– 900g Lake District côte de boeuf and bone marrow jus
Served alongside elegant springtime sides, including:
– Baby spinach with olive oil or cream
– Oak leaf lettuce with buttermilk dressing and avocado
– Roasted carrots with tahini dressing and crispy chickpeas
– Deep-fried Chiodini mushrooms with rosemary and thyme cream
We invite you to join us at The Don this Spring — where timeless City charm meets seasonal sophistication on every plate.
Book your table and experience the new season in full flavour.
