The Glasshouse
Slow-cooked lamb shank with truffle mash, crispy pancetta, baby onions and mint and port sauce
WHERE: New Autumn Menu at The Stables (Available 1 October)
THE VERDICT: Sink into the season with our slow-cooked lamb shank, served with creamy truffle mash. The crispy pancetta adds a satisfying crunch, while the mint and port sauce brings a rich flavour. Pair it with a glass of Rioja for the perfect comfort meal.
Homemade gnocchi topped with Old Winchester cheese and Walled Garden vegetables in a rich pepper sauce
WHERE: New Autumn Menu at The Stables (Available 1 October)
THE VERDICT: Our chefs have perfected the art of homemade gnocchi, topped with nutty Old Winchester cheese. The vegetables from our Walled Garden bring fresh flavour and colour, served in a rich pepper sauce that warms from the inside out.
Tandoori salmon, wasabi prawns and lasooni scallops
WHERE: The Financial Times Tasting Menu at Madhu’s
THE VERDICT: A sea of flavours awaits at Madhu’s with succulently grilled salmon, perfectly complemented by prawns drizzled with a zingy wasabi mayonnaise and the garlic-flavoured queen scallop. This is a must-try dish for seafood lovers this autumn.
Book a table
Fresh pasta of your choosing
WHERE: The Glasshouse
THE VERDICT: Autumn is all about comfort, and nothing says comfort quite like a big bowl of pasta at The Glasshouse. Watch as our chef creates your dish from scratch, with a choice of mouth-watering toppings. Whether you’re in the mood for something rich or light, this is pasta prepared your way.
Chocolate Caraïbe mousse with Earl Grey cream and chocolate crunch
WHERE: Kew Gardens afternoon tea in the Lounges
THE VERDICT: Part of our Kew Gardens afternoon tea, this little chocolate mousse is a velvety delight, complemented perfectly by the bergamot and citrus notes of the Earl Grey cream. The chocolate crunch brings just the right amount of texture, and when paired with a chilled glass of Champagne, makes for the ultimate treat this autumn.
Enjoy these dishes on your next visit to The Grove. Book a table now.
