Taste of Spring

beetroot cannelloni, tahini emulsion, ewes’ milk curd at Michelin-starred restaurant Marcus Belgravia

Buds are bursting and flowers are blooming as the new season awakens a bounty of delicious produce. With an abundance of fresh and vibrant vegetables, fruits and herbs — we’re spoilt for choice.

Provenance is at the heart of our Taste of Spring menu, using ingredients from a network of trusted suppliers including Mr Little’s Yetholm Gypsy potato — a unique heritage potato farmed near the village of Yetholm in Scotland by Carroll’s Heritage Potatoes and dry aged Holstein beef, a sustainable concept from Lake District Farmers using the meat of pastured retired dairy cattle.


Beetroot cannelloni, tahini emulsion, ewes’ milk curd*

Octopus, chilli, lime, English wasabi*

Slow cooked egg, Mr Little’s Yetholm Gypsy potato, wild garlic*

Skate, roasted on the bone, chicken butter, sea vegetables

Smoked pork cheek, piccalilli, spring cabbage

Dry aged Holstein beef, Tropea onion, confit onion broth*

Tequila, lime, cream

Earl Grey tea cream, lemon, honey, whiskey*

5-courses £120*

8-courses £140*

Available for lunch and dinner, Monday – Saturday


Beef dish at Michelin-starred restaurant Marcus Belgravia