Cheneston’s

À LA CARTE MENU

Executive Chef: Dan Putz | Restaurant Manager : Paolo Pivato

Curated by our Executive Chef Daniel Putz and his dedicated culinary team, the à la carte menu at Cheneston’s pays tribute to the provenance and locality of exceptional British ingredients, thoughtfully sourced largely from across the United Kingdom to reflect both seasonality and heritage. To accompany this menu we are delighted to provide wine recommendations from our award winning wine list carefully curated by our Restaurant Manager Paolo Pivato. Aubrey Allen Aubrey Allen sources the top 1% of grass‑fed British beef, selected for exceptional flavour, welfare and full traceability, with slow‑grown native breeds delivering deeply flavoured, sustainably raised meat. H Forman & Son’s H. Forman & Son’s London Cure Smoked Salmon uses ultra‑fresh Scottish salmon delivered to East London within days, producing a delicately smoked, heritage‑protected product that embodies British craftsmanship and provenance. Nutbourne Farm Nutbourne Farm in West Sussex supplies hyper‑seasonal British produce rooted in the Gladwin family’s “Local & Wild” ethos, with full traceability and ingredients often harvested or foraged the same day. We are proud to include their delicious and vibrant tomatoes in to our menu. Wild Garlic Wild garlic, abundant in British woodlands from February through May, is one of the UK’s most distinctive seasonal foraged ingredients. Foraged in early spring, bringing fresh, green aromatics and a true sense of seasonality to the menu. Brixham Crab Brixham crab is landed daily from the cold, fast‑flowing waters of the English Channel, yielding firm, sweet meat sustainably sourced from one of the UK’s most respected fishing ports. Wiltshire truffle Wiltshire Truffle Company supplies premium fresh truffles from one of England’s historic truffle regions, continuing a long‑standing tradition with seasonal, aromatic British truffles. shetland CLAMS Shetland clams are rope‑grown in the cold, nutrient‑rich northern waters, producing firm, sweet shellfish with high meat content. Their consistent quality and year‑round availability allow us to showcase premium British shellfish, aligning with responsible sourcing and the natural seasonality of the northern marine environment.

Cheneston’s

À LA CARTE MENU

Executive Chef: Dan Putz | Restaurant Manager: Paolo Pivato

Our à la carte dishes are created for both sharing and individual enjoyment. We encourage guests to explore the menu together and enjoy a selection of plates for the table. BRIXHAM CRAB (GFO) 28 Buttermilk Caesar Pea, feta & mint croquette (GFO) 25 Spring pea custard, minus 8 vinegar, pickled shallot LONDON CURE SMOKED SALMON (GFO) 30 Gin, tonic, cucumber, dill, puffed rice cracker bea tollman’s chicken noodle soup (GFO) 23 Mini chicken & bacon pies RCH signature chopped salad (VGO, GFO) 22/27 Diced chicken, tomatoes, beetroot, Cheddar cheese, egg, avocado, bacon, lettuce Corn Fed Chicken & Morel Cavatelli 26/38 Roasted corn-fed chicken, late season morels, chervil, preserved wild garlic LINGUINE VONGOLE 24/36 Clams, garlic, chilli nutbourne farm tomato risotto (VG, GFO) 20/32 Basil, pine nut, Arbequina olive oil DRY aged sirloin on the bone 400G (GFO) 64 Peppercorn sauce BEA TOLLMAN’S CHICKEN & BACON POT pie 36 Mashed potato north sea HALIBUT (GFO) 52 Monk’s beard, lemon, confit potatoes, seaweed butter Swiss Chard, Lemon & Smoked Ricotta Pithivier (V) 34 Trombetta courgette, shallot, broad beans skin on fries (VG, GFO) 9 nutbourne tomatoes (VG, GFO) 9 Arbequina olive oil, Minus 8 vinegar, smoked sea salt creamed potato (VG, GFO) 9 grilled tenderstem broccoli (VGO, GFO) 9 Roasted chilli butter

(V) Vegetarian | (VG) Vegan | (VGO) Vegan option available | (GFO) Gluten-free Option Available A favourite signature dish of Mrs T, our Founder. Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices include VAT at the current standard rate. A service charge of 15% will be added to your final bill.

BEA TOLLMAN’S BAKED VANILLA CHEESECAKE (V) 19 Seasonal fruit compote STICKY TOFFEE PUDDING (VG) 18 Banana, ginger, toffee sauce GARIGUETTE STRAWBERRIES (v, GFO) 17 Clotted cream espuma, meringue NYANGBO 68% SINGLE ORIGIN DARK CHOCOLATE CRÉMEUX (v, GFO) 18 Croissant praline, coffee streusel amalfi lemon sorbet (VGO, GFO) 7 Shortbread, meringue MILK CHOCOLATE ICE CREAM (V, GFO) 7 Malt caramel BEA TOLLMAN’S HONEYCOMB ICE CREAM (V, GFO) 7 Honeycomb VANILLA ICE CREAM (v, GFO) 7 Olive oil, Maldon sea salt

Cheneston’s

À LA CARTE MENU

Executive Chef: Dan Putz | Restaurant Manager: Paolo Pivato