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    DSTRKT Restaurant Menu

    Uploaded by

    scorpion999
    This document lists various caviar options from Spain, Latvia, Bulgaria ranging from £90-300 per tin. It also lists 7 artisan cheeses from the UK served with chutney and crackers in selections of 3, 5, or 7 for £10, £15, or £20 respectively. Additionally, it provides selections of British and Spanish cured meats priced at £18 and £24 for 100g. The remainder of the document details various starter, soup, salad, and main course options as well as desserts for a restaurant.

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    DSTRKT Restaurant Menu

    Uploaded by

    scorpion999
    83 views8 pages
    This document lists various caviar options from Spain, Latvia, Bulgaria ranging from £90-300 per tin. It also lists 7 artisan cheeses from the UK served with chutney and crackers in selections of 3, 5, or 7 for £10, £15, or £20 respectively. Additionally, it provides selections of British and Spanish cured meats priced at £18 and £24 for 100g. The remainder of the document details various starter, soup, salad, and main course options as well as desserts for a restaurant.

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    This document lists various caviar options from Spain, Latvia, Bulgaria ranging from £90-300 per tin. It also lists 7 artisan cheeses from the UK served with chutney and crackers in selections of 3, 5, or 7 for £10, £15, or £20 respectively. Additionally, it provides selections of British and Spanish cured meats priced at £18 and £24 for 100g. The remainder of the document details various starter, soup, salad, and main course options as well as desserts for a restaurant.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    83 views8 pages

    DSTRKT Restaurant Menu

    Uploaded by

    scorpion999
    This document lists various caviar options from Spain, Latvia, Bulgaria ranging from £90-300 per tin. It also lists 7 artisan cheeses from the UK served with chutney and crackers in selections of 3, 5, or 7 for £10, £15, or £20 respectively. Additionally, it provides selections of British and Spanish cured meats priced at £18 and £24 for 100g. The remainder of the document details various starter, soup, salad, and main course options as well as desserts for a restaurant.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    Served with fresh warm blini and whipped creme fraiche

    Rio Frio
    Organic caviar farmed in Spain 90 per 30g tin

    Osetra Mottra
    sustainable caviar from Latvia 96 per 28 g tin

    Sterlet Motra
    sustainable caviar from Latvia 115 per 28g tin

    Sevruga
    Farm raised from Bulgaria 168 per 30g tin

    Beluga
    Farm raised from Bulgaria 300 per 30g tin

    carefully sourced from local dairies Selection of 3 10 Selection of 5 15 Selection of 7 20 Served with cranberry walnut chutney and crackers

    Westcombe Cheddar
    Cow, unpasteurised, sharp

    Cornish Yarg
    Cow, pasturised, semi-hard

    Harbourne Blue
    Goat, pasturised, spicy

    Cerney Ash
    Goat, pasturised, mild

    College White with Truffles


    Cow, pasturised, creamy

    Innes Bosworth Ash


    Goat, unpasteurised, semi - soft

    Nuns of Caen
    Sheep, pasturised, semi - soft

    Selections of British Dry Meats


    Cornish Bresaola, Coppa, Salami with fennel and anise and salami with black olives 18 for 100g

    Selections of Spanish Dry Meats


    Jamon Iberico de Bellota, Lome de Bellota and Chorizo de Bellota 24 for 100g

    STARTERS: Rock Oysters with lemon air


    10.50 per 1/2 dz

    Fried green olives with spiced pork


    6.50

    Garlic aioli Tuna cubes with soy air and avocado


    9.00

    Foie Gras Bon Bon


    3 each

    Soup of the day


    7.50 Please ask you waiter for today selection

    Grilled Flat Bread Salad with macadamia nuts pesto


    Baby Rocket, local fresh goat cheese, olives, sweet peppers and tomatoes 8.50

    Venison Tartar and Brown Rice crackers


    White truffle oil, olives, paprika and quail egg yolk 12.00

    Scottish Salmon Crudo


    Lemon fluid gel, micro greens, capers and passion fruit seeds 12.00 * add Rio Frio organic caviar - 20 for 10g

    Seared Scottish Scallops with Saffron - Pumpkin sauce


    alted pumpkin seeds, micro coriander 7.50

    Grilled Squid with creamy polenta and ink sauce


    Basil oil, micro parsley 7.00

    Soft - Shell Crab Tempura


    English peas curry dipping sauce 11.00

    Seared Wild Sea Bass


    Confit baby fennel, preserved lemon and Kefir lime leaf 17.00

    Deconstructed Gressingham Duck Leg


    Duck jus, passion fruit and baby rocket 11.00

    Fried Chicken and Chive Buttermilk Biscuits


    Chicken jus 7.50

    Old Spot Pork Belly with braised cabbage and apple puree
    Belgium ale, spices 8.00

    Scottish Rib Eye Steak with seasonal mushrooms


    Beef jus, garlic chives 15.00

    Barbecued British Lamb Shoulder


    Butter lettuce, pickled red onions 10.00

    Aubergine Tempura with honey


    Yogurt dill sauce 6.00

    Seasonal Roasted Vegetables with Burrata


    Basil, thyme and garlic 8.50

    Crispy white beans with pickled baby carrots


    Pork sauce, fresh herbs 8.00

    Grilled Cauliflower with Sumac


    Mascarpone, raisins and olive oil 7.00

    Truffled Potato Gnocci with Cheddar espuma


    Chives and nutmeg 9.00

    Apple tart with egg nog ice cream


    Brown butter, toasted Brioche crumble 7.50

    Sweet potato creme brle with marshmallow fluff


    Candied orange zest, micro rocket 7.50

    Crispy Hazelnut Chocolate Block


    White chocolate and pink peppercorn ice cream 7.50

    Selections of Sorbets and Ice Cream - 2.50 per scoop

    Sorbets
    blueberry, cherry

    Ice cream
    chocolate, bourbon vanilla, pistachio, white chocolate with pink peppercorn, egg nog

    Tea cookie
    cranberry oat, chocolate, shortbread 1.50 each

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