Menu to Taste

The Ledbury

Modern British · London · Michelin Three Stars · Chef Brett Graham

Holding three Michelin stars, Brett Graham's London restaurant delivers Modern British cuisine centered on seasonal produce and game. Situated in Notting Hill, the dining room showcases an in-house mushroom cabinet where fungi grown on site are harvested directly for the tasting menu.

127 Ledbury Road, Notting Hill, London W11 2AQ, London

  • Three Michelin Stars
  • La Liste Top 1000 (Score: 92.00)
  • UK's Best Restaurant (2010, 2011, 2012, 2024)

Menu

Tasting Menu

  • Lunch Tasting Menu (6 Courses) (210) — 6-course lunch tasting menu offering a refined midday experience
  • Dinner Tasting Menu (8 Courses) (285) — Eight-course dinner tasting menu by Chef-Patron Brett Graham, modern British with Australian influences

Wines

  • Wine by Glass - Burgundy (22) — French Burgundy selection. Source: theledbury.com
  • Wine by Glass - Palomino (14) — Spanish Sherry-style Palomino
  • Wine by Glass - Chardonnay (24) — Premium Chardonnay selection
  • Wine by Glass - Vespaiola (16) — Italian Vespaiola for dessert pairing
  • Champagne by Glass (28) — Curated Champagne selection from 521-label wine list. Source: theledbury.com
  • Wine by Glass - Riesling (18) — German Riesling from 521-label wine list. Paired with tasting menu
  • Wine by Glass - Spatburgunder (20) — German Pinot Noir (Spatburgunder)
  • Wine by Glass - Syrah (22) — Northern Rhone style Syrah
  • Wine by Glass - Furmint (16) — Hungarian Furmint featured in wine pairing
  • Madeira Selection (18) — Aged Madeira from extensive cellar collection

Dishes

  • Rye Sourdough and Brioche — House bread service with goat's milk butter and molasses spray, tomato sofrito, black honey
  • Curguirrell Farm Meyer Lemon — Aynhoe Park honey, fennel, stem ginger, long pepper, honey-lemon granita
  • Cornish Dover Sole — Hoshigaki persimmon, turnip, Myoga ginger, black winter truffle, scallops
  • Royale Vendee Quail — Kentish quince, licorice, parsnip, Costa Rican vanilla sauce, chicken consomme
  • Flame-Grilled Cep — Ceps from in-house Fungarium, flame-grilled with aged beef fat
  • Wild Grouse — Seasonal game from Scottish highlands with blackberries and juniper
  • Mushrooms from the Cabinet — Shiitake, 36-month aged Parmesan, cep, chestnuts, rosehip jelly. Featuring mushrooms from the in-house Fungarium
  • Veal Sweetbread — Vin jaune, aged beef sauce, English peas, vadouvan spice, cultured yoghurt, kaffir lime coconut veloute
  • Japanese Sika Deer — From Brett Graham's Oxfordshire farm. Seasonal game preparation. Source: theledbury.com
  • Mylor Prawn — White currant, swede, apple marigold oil, N25 Kaluga caviar, wasabi

Cocktails

  • Whisky Selection (16) — Curated single malt whisky from notable producers

The Experience

Expect a relaxed atmosphere. The meal is structured around a tasting menu and a wine pairing. A good fit for celebrations.

Phone: +44 20 7629 6688

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