Cheneston’s

À LA CARTE MENU

Executive Chef: Sam Saunders | Restaurant Manager : Paolo Pivato

Curated by our Executive Chef Sam Saunders 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. girolle mushrooms Girolle mushrooms are prized for their delicate texture and distinctive nutty flavour. Carefully foraged during the British summer season, they bring depth and character to dishes while celebrating the abundance of the UK’s woodland landscapes. razor clams Razor clams are sustainably harvested from the clean coastal waters surrounding the British Isles. Valued for their naturally sweet flavour and tender texture, they represent the quality and diversity of the UK’s seafood heritage. MINUS 8 VINEGAR Crafted through a unique process inspired by ice wine production, Minus 8 Vinegar delivers exceptional balance, complexity and natural sweetness. Used throughout our menu to enhance seasonal ingredients, it provides a distinctive finishing touch that complements both savoury and vegetable-led dishes. The Upper Scale The Upper Scale Fishmongers supplies exceptional British seafood sourced from carefully selected day boats and trusted coastal fisheries around the United Kingdom. Committed to sustainability, traceability and responsible sourcing, they work closely with fishermen to secure the finest seasonal catch, delivering pristine fish and shellfish that reflect the quality and diversity of Britain’s coastal waters.

Cheneston’s

À LA CARTE MENU

Executive Chef: Sam Saunders | 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. Marinated sussex heritage tomatoes (GFO) 28 Summer prawn, whipped burrata, olive, bitter orange Pea, feta & mint croquette (V, GFO) 25 Spring pea custard, minus 8 vinegar, pickled shallot LONDON CURE SMOKED SALMON (GFO) 30 Gribiche, cucumber, 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 & girolle Cavatelli 26/38 Roasted corn-fed chicken, Girolle mushrooms, chervil, preserved wild garlic lobster farfalle 28/40 Piperade, basil, candied lemon summer squash risotto (VG, GFO) 20/32 Onion confit, goat’s curd, dill DRY aged sirloin on the bone 400G (GFO) 64 Peppercorn sauce BEA TOLLMAN’S CHICKEN & BACON POT pie 36 Mashed potato stone bass (GFO) 52 Sweetcorn, razor clam, chilli, red onion, coriander 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 beef fat chip (GFO) 12 St Tropez sauce

(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 Vacherin (VG) 17 Blueberry, lemon English STRAWBERRIES (v, GFO) 18 Tonka bean custard tart, strawberry sorbet, lemon balm NYANGBO 68% SINGLE ORIGIN DARK CHOCOLATE CRÉMEUX (v, GFO) 18 English cherries, almond 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: Sam Saunders | Restaurant Manager: Paolo Pivato