Our Menu
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Menus

Our Menus

Tasting menus: a 9-course menu and 9-course vegetarian menu are available at all opening times, midday for lunch and evening for dinner.

A three or four course menu, with choices for all courses, is available at all opening times, midday and evening.

A three course garden menu is available in the evening on Wednesday, Thursday and Sunday, and at lunchtime on Thursdays and Fridays.

Menus change regularly in tune with the seasons.

We are pleased to meet dietary requirements and preferences, including providing for customers who follow a vegan lifestyle; please give us as much advance notice of any special requirements as you can to help us make your experience here as pleasurable as possible.

Click here to book a table

Natural, intense and beautiful flavours, aromas, colours – pleasure to the eye.
A lineage of ingredients and cooking methods stretching back over the centuries.
Triggers to call back old memories.

Lunch Menus

CANAPES

Parmesan shortbread, grapefruit, fennel

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Our sourdough focaccia

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SIGNATURE DISHES (£15.00 supplement)

Charred bream, radish, ginger and Champagne 

Ox tail risotto, aged rice, bone marrow, pickled chilli

•

TO START

Farfalle pasta, game ragu, confit lemon, oregano

Chilled beetroot soup, cherry, pistachio, Somerset goats’ curd

Autumn vegetable salad, chervil root, salsify, aubergine, hazelnut

Dorset crab, lobster jelly, cauliflower, Oscietra caviar (£12.00 supplement)

•

MAIN COURSE

Agnolotti of black truffle, baby leek, spinach, parmesan

Creedy Carver Farm duck, baby turnips, wild blueberry sauce

John Dory, Romanesco, black chanterelles, chive butter sauce

Longhorn beef fillet, Grelot onion, Scottish ceps, truffle and port sauce (£10.00 supplement)

SIDE DISHES

Dauphinoise potatoes, parmesan / seasonal greens / Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing (£8.50 each)

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DESSERTS 

Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream

Caramelised apple, roasted yeast and bay leaf ice cream, crème anglaise, apple and walnut tuile

Yorkshire rhubarb and strawberries, vanilla and olive oil shortbread, rice pudding sorbet

Selection of British Isles cheeses, rye bread toast, honeycomb, local quince preserve (£10.00 supplement)

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PETITS FOURS

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£85.00 (Three courses)

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Head Chef: Kenneth Culhane

Lunch Menus

CANAPES

Parmesan shortbread, grapefruit, fennel

•

Our sourdough focaccia

•

SIGNATURE DISHES (£15.00 supplement)

Charred bream, radish, ginger and Champagne 

Ox tail risotto, aged rice, bone marrow, pickled chilli

•

TO START

Farfalle pasta, game ragu, confit lemon, oregano

Chilled beetroot soup, cherry, pistachio, Somerset goats’ curd

Autumn vegetable salad, chervil root, salsify, aubergine, hazelnut

Dorset crab, lobster jelly, cauliflower, Oscietra caviar (£12.00 supplement)

•

MAIN COURSE

Agnolotti of black truffle, baby leek, spinach, parmesan

Creedy Carver Farm duck, baby turnips, wild blueberry sauce

John Dory, Romanesco, black chanterelles, chive butter sauce

Longhorn beef fillet, Grelot onion, Scottish ceps, truffle and port sauce (£10.00 supplement)

SIDE DISHES

Dauphinoise potatoes, parmesan / seasonal greens / Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing (£8.50 each)

•

DESSERTS 

Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream

Caramelised apple, roasted yeast and bay leaf ice cream, crème anglaise, apple and walnut tuile

Yorkshire rhubarb and strawberries, vanilla and olive oil shortbread, rice pudding sorbet

Selection of British Isles cheeses, rye bread toast, honeycomb, local quince preserve (£10.00 supplement)

•

PETITS FOURS

•

£85.00 (Three courses)

•

Head Chef: Kenneth Culhane

Evening Menus

CANAPES

Parmesan shortbread, grapefruit, fennel

•

Our sourdough focaccia

•

SIGNATURE DISHES (£15.00 supplement)

Charred bream, radish, ginger and Champagne

Ox tail risotto, aged rice, bone marrow, pickled chilli

•

TO START

Farfalle pasta, game ragu, confit lemon, oregano

Chilled beetroot soup, cherry, pistachio, Somerset goats’ curd

Autumn vegetable salad, chervil root, salsify, aubergine, hazelnut

Dorset crab, lobster jelly, cauliflower, Oscietra caviar (£12.00 supplement)

•

MAIN COURSE

Agnolotti of black truffle, baby leek, spinach, parmesan

Creedy Carver Farm duck, baby turnips, wild blueberry sauce

John Dory, Romanesco, black chanterelles, chive butter sauce

Longhorn beef fillet, Grelot onion, Scottish ceps, truffle and port sauce (£10.00 supplement)

SIDE DISHES

Dauphinoise potatoes, parmesan / seasonal greens / Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing (£8.50 each)

•

DESSERTS

Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream

Caramelised apple, roasted yeast and bay leaf ice cream, crème anglaise, apple and walnut tuile

Yorkshire rhubarb and strawberries, vanilla and olive oil shortbread, rice pudding sorbet

Selection of British Isles cheeses, rye bread toast, honeycomb, local quince preserve (£10.00 supplement)

•

PETITS FOURS

•

£95.00 (Three courses)

•

Head Chef: Kenneth Culhane

Tasting Menu

Calvados croquette, burnt apple, tarragon

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English yuzu, Oscietra caviar, crème fraiche, dill

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Our sourdough focaccia  

•

Charred bream, radish, ginger and Champagne 

•

Ox tail risotto, aged rice, bone marrow, pickled chilli 

•

John Dory, Romanesco, black chanterelles, chive butter sauce

•

Spice smoked Anjou pigeon, Scottish girolles, baby leeks, pancetta and Madeira sauce

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Port roasted English cherries, apricot, almond, Manni olive oil and lemon sorbet

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Difference Coffee tiramisu, Cappuccino ice cream, Pedro Ximénez 

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Selection of British Isles cheeses, rye bread toast, honeycomb, local quince preserve (£25.00 for two)

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PETITS FOURS

•

£175.00 per person

Wine pairing – £90.00
Premium Wine pairing – £140.00
Alcohol free drinks pairing – £70.00

•

Head Chef: Kenneth Culhane

 

Vegetarian Tasting Menu

Parmesan shortbread, grapefruit, fennel   

•

English yuzu, tonburi, crème fraiche, dill

•

Our sourdough focaccia  

•

Charred turnip, radish, ginger and Champagne

•

Chilled beetroot soup, cherry, pistachio, Somerset goats’ curd

•

Autumn vegetable salad, chervil root, salsify, aubergine, hazelnut

•

Agnolotti of black truffle, baby leek, spinach, parmesan

•

Port roasted English cherries, apricot, almond, Manni olive oil and lemon sorbet

•

Difference Coffee tiramisu, Cappuccino ice cream, Pedro Ximénez 

•

Selection of British Isles cheeses, rye bread toast, honeycomb, local quince preserve (£25.00 for two)

•

PETITS FOURS

•

£175.00 per person

Wine pairing – £90.00
Premium Wine pairing – £140.00
Alcohol free drinks pairing – £70.00

•

Head Chef: Kenneth Culhane

Garden Menu

CANAPES

Parmesan shortbread, grapefruit, fennel

•

Our sourdough focaccia

•

FIRST COURSE

Chilled English pea soup, Granny Smith and lemon verbena, black sesame

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MAIN COURSE

Cappelletti pasta, Somerset goats’ curd, local pumpkin, black chanterelles, garden herbs

Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing    £8.50

•

DESSERTS

Caramelised apple, roasted yeast and bay leaf ice cream, crème anglaise, apple and walnut tuile

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PETITS FOURS

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3 courses £65.00

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Head Chef: Kenneth Culhane

Classical Recital Dinner

Sunday 22nd November Concert Evening Menu. 
Sunday evening concert, dinner and wine package. 

Click here for concert and booking details

£170.00 per person

Timings will be as follows:
Doors 5:30pm – Concert start 6:00pm – Dinner 8:00pm approx.

 

CANAPES

Sweetcorn and smoked bacon muffin, basil
Aubergine, anchovies and red pepper

Our sourdough focaccia  

•

FIRST COURSE

Salt-baked baby beetroots, radicchio, passion fruit and chilli

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MAIN COURSE

Cornish monkfish, spinach and toasted walnuts, cep and langoustine velouté

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DESERT

Poached apple and berries, fig leaf cream, port and vanilla-spiced sauce

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PETIT FOURS

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Rathfinny Wine Estate Wine Dinner

Wednesday 11th November, for 7:00pm for 7:30pm

Click here for full details

CANAPES

•

Rathfinny Classic Cuvée 2020 

Seven Sisters gin cured bream, toasted nori, wild trout roe

Potato rösti, crème fraiche, saffron shallots

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Rathfinny Blanc de Blancs 2018 magnum

Poached monkfish, walnuts, razor clams, yogurt whey

Crushed chervil root raviolo, spinach, lemon butter, chives

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Cradle Valley Reserve Chardonnay 2025

Celeriac velouté, chestnut, wild apple, vanilla, brown butter

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Rathfinny Blanc de Noirs 2016 magnum

Marzipan roasted guinea fowl, bacon and cream cabbage,  jus gras

Braised chou farci, Jerusalem artichoke soubise, pommes Anna, parsley, hazelnut jus

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Cradle Valley Pinot Noir Précoce 2025

Warm chocolate mousse, morello cherry, poached pear, salted pistachio sorbet

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PETITS FOURS

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£195.00 per person
By reservation

•

Wines will be served in 125ml measures
Vegetarian menu in grey

•

Sarah and Mark Driver – Rathfinny, owners
Kenneth Culhane – Head Chef

Festive Group Menu

CANAPES

•

Our sourdough focaccia  

•

FIRST COURSE

Charred bream, radish, ginger and Champagne 

Ox tail risotto, aged rice, bone marrow, pickled chilli 

Jerusalem artichoke soup, quince, allspice 

Salt baked Namayasai Farm beetroot, Somerset goats’ curd, bitter leaves, crab apple dressing 

•

MAIN COURSE

Roast Devon chicken, juniper spiced wild mushrooms, cardinal pureé, Madeira jus 

Steamed Cornish monkfish, baby leeks, cep velouté 

Braised lamb shank, aubergine and black garlic, cavolo nero, confit lemon and tarragon jus 

Pumpkin cappelletti, pickled black chanterelles, sage brown butter

•

DESSERTS

Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream

Nougat glacé, brandy snap, clementine, nutmeg 

Warm treacle and candied ginger cake, mascarpone, grué de cacao, local medlar ice cream

Selection of British Isles cheeses, rye bread toast, honeycomb, local quince preserve 

•

PETITS FOURS

•

£95.00 per person – Group Menu

Please make your choices in advance

Festive Season at The Dysart Petersham

•

Head Chef: Kenneth Culhane

Festive Group Menu available from 25th November – 30th December.

New Year’s Eve Menu

New Year’s Eve Tasting Menu

Canapés

Sweetcorn and lemongrass kromeskies, lemon and confit cornflakes
Sweetcorn and lemongrass tart, lemon and confit cornflakes
Razor clam tartare, mange toute, ginger and shallot dressing
Kohlrabi tartare, mange toute, ginger and shallot dressing 

•

Our sourdough focaccia 

•

Terrine gourmand, baby beetroots, quince, Pata Negra ham, Pedro Ximenez
Root vegetable terrine gourmand, baby beetroots, quince, Pedro Ximenez

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Jerusalem artichoke velouté, chestnut and black truffle 

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Roasted hand dived Orkney scallop, soubise, almond and liquorice
Crispy potato and almond croquette, onion soubise and liquorice 

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Longhorn beef fillet, tamarind braised oxtail, Swiss chard, sauce Solférino
Agnolotti of black truffle, tamarind glazed celeriac, sauce Solférino

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Fresh clementine, orange tuile, crème fraiche and English yuzu sorbet 

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Chocolate tart, bergamot poached pear, Earl Grey ice cream 

•

Selection of British Isles cheeses, rye bread toast, honeycomb, local quince preserve
(£18.50 per person)

•

PETITS FOURS

•

£215.00 per person

Wine pairing    £105.00
Alcohol free drinks pairing    £70.00

* Vegetarian options in Grey

 

Head Chef: Kenneth Culhane
Served 31st December 2026

Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you have an allergy and want to know about our ingredients.
Some dishes may contain traces of nuts and game dishes may contain shot.
Vegetarian menu available on request
Prices include VAT. Service not included
All ingredients are fresh – some dishes may run out

PURITY – TASTE – TOUCH – SMELL – SIGHT TRADITIONAL CRAFT – PASSION – SKILL

Natural, intense and beautiful flavours, aromas, colours – pleasure to the eye. A lineage of ingredients and cooking methods stretching back over the centuries. Triggers to conjure old memories.
Read About our approach

GALLERY OF OUR DISHES
VIEW MORE DISHES

NEWS & EVENTS

Menus

WHAT, WHY AND HOW WE DO WHAT WE DO

INTO HIGH AUTUMN A chill in the air, morning mists, grey skies, blue skies with scudding puffs of cloud, still moments of bright, warm sunshine highlighting the  vibrant colours of …

Read more
Menus

CHEF’S NOTES FOR AUTUMN

Sourdough focaccia We used to bake several different breads at The Dysart Petersham, but we decided to give our attention to one and bake it fresh for each service.  We …

Read more
RESTAURANT AND SHOP VOUCHERS

GIFT VOUCHERS

It is our pleasure to prepare bespoke vouchers for The Dysart Petersham.
Read more
Gift Vouchers
The Dysart continues to be one of my absolutely favourite restaurants in London. Ingredients are impeccable, the kitchen technique is top notch and things are made the old-fashioned way, with stocks and sauces laboriously reduced rather than being poured out of a bought-in bottle from a company, as seems to be increasingly the case even in multi-starred London venues. The Dysart is the real deal.
Andy Hayler's Restaurant Guide
Andy Hayler's Restaurant Guide
A gorgeous Arts and Crafts building houses this warm, homely restaurant on the edge of Richmond Park. There's a natural ethos running throughout the highly seasonal cooking, which is best appreciated with the full tasting menu. Impeccably sourced ingredients and strong classical technique underpin assured, satisfying dishes where the boldly flavoured sauces are a highlight – be it honey and verjus with John Dory or a glossy sake sauce with Creedy Carver Duck. The warm, passionate service leaves no detail overlooked, and there are quarterly classical music recitals too.
MICHELIN GUIDE
MICHELIN Guide
The sense of restraint signals an alternative to the louder rhythms of London’s dining scene. Here, the narrative is not crafted from dramatic tableside flourishes, but from the confidence of a kitchen content to let its work be quietly persuasive. There is a thoughtfulness that permeates each element, from the harmonious construction of the courses to the unforced pacing of the meal as a whole. For those with a particular appreciation for nuance, The Dysart Petersham offers a dining experience where every plate is an articulation of both philosophy and craft.
FINE DINING LOVERS
FINE DINING LOVERS by S Pellegrino
If our time on this planet is about to be cut even shorter, I’d like to spend as much of it as I can at The Dysart
Palate Magazine
Palate Magazine
Reviews