New summer menus – à la carte + fixed price

New menu inspired by Chef Peter Lloyd
@chef_lloyd

A la carte menu – August 

First course Chicken liver & foie gras parfait, pickled girolles, fruit chutney  8.50

Seared black bean crusted tuna, cucumber & mooli salad,
miso dressing 8.95  

Beetroot salad, ewes milk yoghurt, fresh herbs, toasted hazelnuts  6.95  

Tian of Cornish crab, avocado mousse, gazpacho dressing, melba toast 9.50
                                                                     

Chilled spring onion vichyssoise smoked haddock, poached quail egg and asparagus 7.50                                       

Roquefort & endive salad, hazelnut biscotti, orange dressing    7.95

                                                                                            •••

                                                         
Mains

Fillet of sea bass, squid ink pasta, spiced lemongrass & coconut sauce  17.95 

Roast tenderloin of pork, Bury black pudding, celeriac rosti, apple & Calvados butter sauce 17.95

Côte de boeuf, flat mushrooms, tomato, chips, peppercorn sauce 22.50

Grilled calves liver, crushed sage potatoes, crispy pancetta, red onion marmalade, confit de cèpes 17.95   

Poached & roasted rabbit leg, stuffed with squid & piquillo peppers, chorizo & saffron risotto  17.95

Artichoke & ricotta ravioli, shaved Parmesan 12.95

Side Orders

 

           Mixed olives 4.95

           Hand cut chips 3.50

           Spinach 3.95

           New potatoes 3.50

           Chantenay carrots 3.50

           Mixed salad 3.50

 

•••

Desserts  – all 5.95                                                            

Lime tart, blackberry ice cream 

Gooseberry & apple crumble, clotted cream

Apricots in white wine, sour cream sorbet, chopped pistachios

Basil buttermilk panna cotta, nectarines, pine nuts

Chilled chocolate soup, bitter chocolate sorbet, hazelnut meringues, coffee syrup

White chocolate & pink peppercorn parfait, grapefruit & passion fruit sauce 

Homemade ices and sorbets 

Selection of cheeses served with quince paste & pressed fig & almond cake 8.95 

If you have any allergies, please inform our waiting staff

All Prices include VAT – an optional 12.5% service will be added

     Fixed Price Menu

3 courses £21.95 (all day)

2 courses £17.95 (all day)

1 course £13.95 (lunch only) 

    

Soup of the day

Grilled sardine bruschetta, panzanella salad, basil oil

Poached rump of veal, tonnato dressing, crispy capers

              *     *     *     *    *    *

               

Roast salmon, tender stem broccoli polonaise, hollandaise sauce

          Grilled paillard chicken, warm nicoise garnish, basil oil

            Walnut & rocket pesto risotto, gorgonzola cheese

                   *    *    *     *    *    *    

                         Choice of desserts 

                       (see above)

If you have any allergies, please inform our waiting staff
All Prices include VAT – an optional 12.5% service will be added

            

                        

RSJ Mixed Case Wine Offer May 2016

Jérôme Billard

Jérôme Billard (Domaine de la Noblaie) is an outstanding young vigneron, who has transformed his family vineyards in Chinon since returning from working at Chateau Pétrus (Bordeaux), Dominus in California and in New Zealand. He works organically and is one of the most exciting growers in the Loire.
The Chinon Case  £126.00

3 bottles 2015 Chinon Blanc

3 bottles 2015 Chinon Rosé

4 bottles 2014 Chinon Rouge ‘Le Temps des Cerises’

2 bottles 2014  Chinon Rouge ‘Chiens-Chiens'

 

 Frédéric Mabileau at the sorting table during the vintage

Frédéric Mabileau (St Nicolas de Bourgueil) is recognised as one of the great winemakers in France. He works biodynamically and his wines are universally popular and such is the global demand they are getting more difficult to acquire. We have, however, been working with him since he started in 1995 and happily he continues to supply us with our requirements.

The Mabileau Case £140.00

3 bottles 2014 St Nicolas de Bourgueil ‘Les Rouillères’

3 bottles 2014 Anjou Cabernet Sauvignon 

2 bottles 2013 Bourgueil ‘Racines’ (Old vines) aged 10 months in oak

4 bottles 2014 Chenin des Rouillères  (White – 100% Chenin Blanc)

 Nigel Wilkinson with Vincent Roussley 

in Vincent's vineyard at Angé, Loir et Cher 

Vincent Roussely is another young vigneron who has travelled the world working in different countries to expand his wine making skills. On his return home, he has developed his vineyards, in Angé near the famous Château Chenonceau to organic production. He has now introduced some ‘Natural Wines’ – ‘ Irréductible’.

The Roussely case £120.00 

3 bottles 2015 Touraine Sauvignon ‘Le Clos’

3 bottles 2015 Touraine Gamay ‘Canaille’ 

2 bottles 2014 Touraine Chenonceau Blanc (Sauvignon)

2 bottles 2014 Touraine Chenonceau Rouge

1 bottle Irréductible Blanc (Sauvignon)

1 bottle Irréductible Rouge (Côt, Pineau d’Aunis, Cabernet Franc & Gamay)  

To order please contact:
Tom King – tom.king@rsj.uk.com

RSJ Restaurant

33 Coin Street 

London SE1 9NR 

Tel: 020-7928 4554

  

Our Chefs – photo gallery

 Paul – our head chef

 

 

 Paul busy @work

Fred

Fred warns the paparazzi to keep their distance!

 Fred @work

 George our desserts' maestro

 

Peter Lloyd – now our guest chef 

Many years ago our head chef

Keen Man U supporter

RSJ 36th Anniversary Dinner with guest chef Peter Lloyd: Tuesday 3rd May

RSJ Restaurant in September sunlight 



Nigel at the door of the RSJ 
ready to welcome guests 

RSJ 36th Anniversary Dinner  

with guest chef Peter Lloyd
Tuesday 3rd May 7.15pm
£55.00

Yet another year has passed and we are holding a dinner to celebrate still being here! A four-course dinner will be served with some exceptional wines from our archives. To mark this special occasion, we have invited a former RSJ head chef to assist our current head chef in the kitchen for one night only.

Peter was promoted to head chef at RSJ at the tender age of 22, such was his exceptional talent. He has since gone on to make a name for himself as head of a number of London’s top restaurants. He has appeared on television on numerous occasions including doing the ‘omelette test’ on Saturday Morning Kitchen with James Martin. He is a truly gifted chef, great friend and loyal supporter of RSJ [and more importantly a Manchester United fan!]

It promises to be a fantastic evening to celebrate a not insignificant milestone.

Wines to be served:

Aperitif:  Crémant de Loire, Domaine de Nerleux

Amélie & Régis Neau

White wines:  2014 Pouilly Fumé, Domaine Treuillet

                     2003 Chinon Blanc, Domaine de la Noblaie

Red wines:  2013 St Nicolas de Bourgueil ‘Les Coutures’,  Frédéric Mabileau

1988 Chinon ‘Clos de L’Echo’ Couly Dutheil [Magnum]

Sweet Wine: 2011 Coteaux du Layon, Clos de la Soucherie,
Château Pierre-Bise, Claude Papin

 Full menu to follow soon

For bookings please contact:
Tom King on
tom.king@rsj.uk.com

RSJ Restaurant

33 Coin Street

London

SE1 9NR

Tel: 020 7928 4554

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