2 courses – £43.00. 3 courses – £47.00
Including a glass of Champagne

STARTERS

Smoked Salmon with ginger, grapefruit & sesame dressing

Grilled Scallops & Asparagus with ginger dipping sauce

Soup de Poisson with Rouille croutons

Risotto with mix wild mushrooms & truffle oil

Deep Fried Prawns in filo pastry with sweet chilli sauce

Grilled Goat’s Cheese Tower with beetroot, apple & walnut sherry dressing

Beef Carpaccio with Roquefort cheese & rocket salad

MAIN COURSE

Fishcakes of Haddock & Salmon with lobster sauce

Roast Best End of Lamb with sautéed wild mushrooms, Parisian potatoes & Madeira sauce

Seared Halibut with fried capers & champagne beurre blanc on a bed of spinach

Aged Sirloin Steak served with French fries

Linguini with mixed seafood in Chablis wine and tomato sauce

Breast of Duck served with cranberry sauce & sweet potatoes

Vegetarian Options available please ask your waiter.

DESSERTS

Flourless Chocolate Cake Strawberry Tart

Crème Brulee Cheese Selection

To reserve your table please call: 020 7235 6382 or email: info@motcombs.co.uk

www.motcombs.co.uk

12.5% discretionary service charge will be added.

Starter
Prawn Cocktail on bed of salad with marie-rose

Moules with tomato sauce & herbs

Mixed Salad with avocado

Main Course

Chicken Stroganoff with basmati rice

Risotto Primavera with grated parmesan

Poached Smoked Haddock on bed of mash & hollandaise sauce

www.motcombs.co.uk

To reserve your table please call 020 7235 6382 or email info@motcombs.co.uk

A discretionary 12.5% service charge will be added to your final bill

Set Lunch Menu £15.75
2 Courses including a glass of House Wine

Starter

Fresh Ravioli with tomato & basil sauce

Traditional Caesar Salad

Spicy Lentil Soup

Main Course

Grilled Fillets of Salmon on a bed of mash & hollandaise sauce

Chicken Milanese with spaghetti & tomato sauce

Penne pasta with Parma Ham, Asparagus & cream sauce

www.motcombs.co.uk

A discretionary 12.5% service charge will be added to your final bill.

December 24 – Saturday – 12 noon to 6 pm

December 25 – Sunday - Holiday

December 26 – Monday - Holiday

December 27- Tuesday - 12 noon to 6 pm

December 28 – Wednesday – Normal opening hours

December 29 – Thursday – Normal opening hours

December 30 – Friday - Normal opening hours

December 31 – Saturday – 12 noon to 1 pm (Please see News Eve Menu)

January 1 – Sunday – 12 noon to 6 pm

January 2 – Monday – 12 noon to 6 pm

January 3 – Tuesday – Normal opening hours

Starters

Half a dozen Rossmore Native Oysters with Brown Bread & Lemon wedge
Grilled Scallops & Asparagus with ginger dipping sauce
Smoked Salmon & Trout Mousse – Trout mousse coated with slices of wild smoked salmon
Deep Fried Prawns in filo pastry with sweet chilli dip
Carpaccio of Beef with rocket salad red onion and Roquefort cheese
Parma Ham with Charentais Melon & parmesan shavings
Smoked Salmon with grapefruit, ginger & walnut sesame dressing

Soup Course
Soup de Poisson with rouille croutons and a touch of cognac

Main Course

Roast Loin of Venison with creamed mushrooms & a rich cranberry sauce
Lobster Risotto with chopped tomatoes & coriander
Tournedos Rossini-Fillet Mignon with foie gras & truffle on a Madeira sauce
Grilled Sea Bass served on a tiny bed of creamed potato surrounded with beurre blanc sauce
Roast Rack of Tender Lamb (medium) coated with Dijon peppercorn & herb crust

Desserts & Cheese

Lemon Tart with crème grand marnier
Bread & Butter Pudding with rum & raisin ice cream
Burnt Coffee Brulée
Tiramisu “to die for” with Kahlua coffee sauce

A Special selection of three Cheese’s

£85.00 + A discretionary 12.5% service will be added to your final bill on the night

Hats, Poppers & Bells at midnight with music till late

To reserve your table please call: 020 7235 6382 or email: info@motcombs.co.uk
26 Motcomb Street, London. SW1X 8JU
www.motcombs.co.uk

6:15pm


Pan-fried sea scallops with cauliflower, anchovy and caper, beurre noisette
with a glass of 2010 Pinot Grigio, Ronco Calaj, Russolo, Friaul, Italy

gordonramsay.com/petrus

7.00pm


Lobster Risotto or Rack of Lamb with wild mushrooms and Madeira sauce
with a glass of Mirambeau (red or white)

motcombs.co.uk

8.00pm


Private tasting including Macarons, a slice of Ispahan pound cake,
Bonbon de chocolat and a glass of Champagne

pierreherme.com

£80.00 per guest (includes all food and drink).

Reservations: Phone: 020 7592 1611 or Email: carolinecrofts@gordonramsay.com

Thursday 16th June 2011

Menu £65.00 per head including Wine

Starters

Cold Vichyssoise with rouille croutons & chopped chives

or

Salad Philippe – warm salad of prawns & scallops on bed of rocket

or

Tower of Tomato, Mozzarella, Avocado & crispy bacon

or

New Season English Asparagus, parmesan shavings & hollandaise sauce

* * * * *

Main Course

Veal Milanese with black olives & linguini pasta

or

Motcombs Fish Pie with creamed potatoes & minted peas

or

Grilled Entrecote Steak with béarnaise & French fries

 * * * * *

Dessert

Tiramisu! delicious pick me up of marsala mascarpone & cream

or

Apple Flan with spiced cream

or

Cheese Selection

Mineral Water & Coffee will be charge @ £2.50

An optional service charge @ 12.5% will be added to your bill.

www.motcombs.co.uk

Email: info@motcombs.co.uk

Phone: 020 7235 6382

Tatler Restaurant Guide 2011

We will be open from 10:30am for all our customers. We look forward to seeing you

Mushroom Risotto

Serves 6

200g (7 oz) mixed wild mushrooms (For a milder flavour use ordinary mushrooms)
1 onion, chopped
1 – 2 garlic cloves, chopped
1 small sprig of fresh rosemary, chopped
100g (4 oz) unsalted butter
1 large glass dry white wine
500g (1lb 2 oz) risotto rice
sea salt and freshly ground black pepper
1.5 litres (2 and a half pints) chicken or vegetable stock (kept simmering)
Freshly grated Parmesan for serving (optional)

Method

Clean mushrooms carefully and then chop them.
Put the onion, garlic and rosemary into a large heavy-based pan with half the butter.
Fry gently together until the onion is soft.
Add the chopped mushrooms and stir together thoroughly.
Cook the mushrooms until just soft.
Add the wine, stir and wait for the alcohol to boil off.
Stir in the rice and heat through until hot and shining.
Season with salt and pepper, then begin the cooking process.
Add a little hot stock at a time and wait for the rice to absorb it.
Stirring thoroughly each time you add more stock.
Continue in this way for about 20 minutes until the rice is tender and all the grains are plump and fluffy.
Remove from the heat and stir in the remaining butter.
Cover and leave to stand for about 3 minutes before transferring onto a warm plate to serve.
Serve the grated Parmesan cheese separately.
If the mushrooms are really flavoursome, then you may find the Parmesan not necessary.