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  • A La Carte Menu - Koffmann's Restaurant The Berkeley-Berkeley Hotel-London-UK

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    maybournehotelgroupsmo
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    Koffmann's is the highly anticipated next step from legendary French chef Pierre Koffmann, whose name has for 35 years been synonymous with some of the finest French food in the country. Assured, attentive service from manager Eric Garnier and his team creates an atmosphere of convivial bonhomie. The restaurant attracts both local customers who may visit several times a week and culinary pilgrims visiting one of the grand masters of cooking. The menu offers hearty, robust, seasonal food, influenced by Pierre’s Gascon heritage, with a good value Menu du Jour which changes daily. Some dishes are designed to highlight the theatre of carving and confident performance “à la table”. Many of Koffmann’s signature favourites also feature, such as scallops with squid ink, braised pig’s trotter with morels, and pistachio soufflé with pistachio ice cream. The feel of Koffmann’s is simple, elegant and understated, yet reflective of the chef’s French style and the chic Knightsbridge location. Earthy colours, on leather chairs and banquettes, complement off-white geometrically textured wall coverings. A series of food-themed photographs by Jean Cazals line the walls, and the kitchen is open to view for great visual theatre.

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    A La Carte Menu - Koffmann's Restaurant the Berkeley-Berkeley Hotel-London-UK

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    Koffmann's is the highly anticipated next step from legendary French chef Pierre Koffmann, whose name has for 35 years been synonymous with some of the finest French food in the country. Assured, attentive service from manager Eric Garnier and his team creates an atmosphere of convivial bonhomie. The restaurant attracts both local customers who may visit several times a week and culinary pilgrims visiting one of the grand masters of cooking. The menu offers hearty, robust, seasonal food, influenced by Pierre’s Gascon heritage, with a good value Menu du Jour which changes daily. Some dishes are designed to highlight the theatre of carving and confident performance “à la table”. Many of Koffmann’s signature favourites also feature, such as scallops with squid ink, braised pig’s trotter with morels, and pistachio soufflé with pistachio ice cream. The feel of Koffmann’s is simple, elegant and understated, yet reflective of the chef’s French style and the chic Knightsbridge location. Earthy colours, on leather chairs and banquettes, complement off-white geometrically textured wall coverings. A series of food-themed photographs by Jean Cazals line the walls, and the kitchen is open to view for great visual theatre.

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    365 views1 page

    A La Carte Menu - Koffmann's Restaurant The Berkeley-Berkeley Hotel-London-UK

    Uploaded by

    maybournehotelgroupsmo
    Koffmann's is the highly anticipated next step from legendary French chef Pierre Koffmann, whose name has for 35 years been synonymous with some of the finest French food in the country. Assured, attentive service from manager Eric Garnier and his team creates an atmosphere of convivial bonhomie. The restaurant attracts both local customers who may visit several times a week and culinary pilgrims visiting one of the grand masters of cooking. The menu offers hearty, robust, seasonal food, influenced by Pierre’s Gascon heritage, with a good value Menu du Jour which changes daily. Some dishes are designed to highlight the theatre of carving and confident performance “à la table”. Many of Koffmann’s signature favourites also feature, such as scallops with squid ink, braised pig’s trotter with morels, and pistachio soufflé with pistachio ice cream. The feel of Koffmann’s is simple, elegant and understated, yet reflective of the chef’s French style and the chic Knightsbridge location. Earthy colours, on leather chairs and banquettes, complement off-white geometrically textured wall coverings. A series of food-themed photographs by Jean Cazals line the walls, and the kitchen is open to view for great visual theatre.

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    APÉRITIFS LE MARCHÉ

    FLOC DE GASCOGNE POUSSE RAPIÈRE TAYLOR’S CHIP DRY PORT BLANC


    PIERRE’S DAILY CHOICE OF DISHES
    — 100ml £6 — — 125ml £12 — —125ml £6 —
    2 COURSE SET MENU
    APÉRITIF AUX NOIX VERTES, L. CAZOTTES 2003 APÉRITIF DE FLEURS DE SUREAU, L. CAZOTTES 2007 ----- £18 -----
    — 40ml £6 — — 40ml £6 —
    3 COURSE SET MENU
    ----- £22.50 -----
    A choice of 3 starters, main courses and desserts
    Available for lunch Monday to Saturday
    HORS-D’ŒUVRES 3 COURSE SUNDAY SET MENU
    ----- £26 -----
    A choice of 3 starters, main courses and desserts
    COQUILLES ST. JACQUES À L’ENCRE Available for lunch only
    SOUPE DE POISSONS
    Scallops with squid ink
    Provençale fish soup
    — £16 / £28 —
    — £11 — SPECIALS AVAILABLE FOR DINNER
    TARTINE DE CHÈVRE, ----- £19 to £35 -----
    CRABE ET SA SALADE DE CÉLERI-RAVE ET POMMES
    SALADE DE BETTERAVES
    Fresh crab with celeriac & apple
    Beetroot salad with goat’s cheese toast
    — £14 / £24 —
    — £10 —

    CASSOLETTE D’ESCARGOTS ET GIROLLES À L’AIL


    Snails, girolles, garlic & mashed potatoes
    TERRINE DE FOIE GRAS, BAGUETTE
    Terrine of foie gras with baguette
    POISSONS
    — £14 —
    — £12 — SOLE MEUNIÈRE BAR SAUVAGE RÔTI AU JUS D’AGRUMES
    Pan-fried Dover sole Pan-fried sea bass with a citrus jus
    BOUDIN GASCON AUX POMMES CARAMELISÉES
    PLANCHE DE CHARCUTERIE — £36 — — £27 —
    Black pudding with sautéed apples
    Selection of Noir de Bigorre
    — £8 —
    — £14 / £23 — HOMARD ÉCOSSAIS THERMIDOR RAIE AUX CHAMPIGNONS DES BOIS
    Scottish lobster Thermidor Steamed skate with wild mushrooms
    MELON ET JAMBON DE BAYONNE
    POIREAUX VINAIGRETTES ET ANGUILLE FUMÉE — £36 — — £18 —
    Charentais melon with Bayonne ham
    Tender leeks with smoked eel
    — £10 —
    — £8 — PAVÉ DE CABILLAUD, HARICOTS BLANCS
    Cod fillet with white beans & chorizo
    TERRINE DE MAQUEREAUX MARINÉS AUX HERBES — £19.50 —
    Marinated mackerel terrine with herbs
    — £9 —

    ENTRÉES
    PIED DE COCHON AUX MORILLES ARTICHAUT ET LÉGUMES EN CROÛTE
    Pig’s trotter stuffed with sweetbreads & morels Artichoke & vegetables in pastry
    POUR DEUX — £28 — — £19 —

    FOIE DE VEAU LYONNAISE LAPIN RÔTI À LA MOUTARDE


    CÔTE DE BŒUF BÉARNAISE POULET DE LAVERSTOKE AUX CHAPONS
    Calf’s liver Lyonnaise Roasted rabbit with Dijon mustard
    Scottish rib of beef on the bone Roasted organic Laverstoke chicken,
    — £20 — — £24 —
    — £54 — stuffed with bread & garlic
    (Allow 45 mins)
    DAUBE DE JOUE DE BŒUF MAGRET DE CANARD AUX ÉPICES
    — £49 —
    Braised beef cheeks Spiced breast of duck
    — £23 — — £21 —

    QUASI D’AGNEAU AUX HERBES PROVENÇALES ENTRECÔTE AUX ÉCHALOTES GRISES


    Rump of lamb with Provençale herbs Scottish sirloin steak with shallots
    PLEASE INFORM US OF ANY ALLERGIES OR DIETARY REQUIREMENTS AS WE ARE UNABLE TO GUARANTEE THAT DISHES WILL BE COMPLETELY ALLERGEN-FREE. — £24 — — £26 —
    ALL PRICES INCLUDE VAT AND ARE SUBJECT TO A DISCRETIONARY SERVICE CHARGE OF 12.5%. PRIVATE ROOM AVAILABLE
    AVAILABLE FOR HIRE.

    PHOTOGRAPHY BY JEAN CAZALS : INFO@JEANCAZALS.NET All main courses are garnished with vegetables & potatoes

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