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

•

Our sourdough focaccia  

•

FIRST COURSE

Charred bream, radish, ginger and Champagne 

Charred turnip, radish, ginger and Champagne

•

SECOND COURSE

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

Coeur de Boeuf tomato, watermelon, miso and truffle mayonnaise, Banyuls dressing

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

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

•

MAIN COURSE

Agnolotti of black truffle, baby leek, spinach, parmesan

Creedy Carver Farm duck, Tokyo turnip, wild blueberry sauce

Steamed Cornish turbot, buttered cucumber, turmeric sauce Jacqueline 

Wiltshire lamb, Yorkshire asparagus, glazed carrot, Périgueux sauce (£10.00 supplement)

 

SIDE DISHES

Dauphinoise potatoes, parmesan / seasonal greens / Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing / salt baked beetroot, crème fraiche, hazelnut 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

•

£75.00 (Three courses)
£89.50 (Four courses)

•

Head Chef: Kenneth Culhane

Lunch Menus

CANAPES

Parmesan shortbread, grapefruit, fennel

•

Our sourdough focaccia  

•

FIRST COURSE

Charred bream, radish, ginger and Champagne 

Charred turnip, radish, ginger and Champagne

•

SECOND COURSE

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

Coeur de Boeuf tomato, watermelon, miso and truffle mayonnaise, Banyuls dressing

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

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

•

MAIN COURSE

Agnolotti of black truffle, baby leek, spinach, parmesan

Creedy Carver Farm duck, Tokyo turnip, wild blueberry sauce

Steamed Cornish turbot, buttered cucumber, turmeric sauce Jacqueline 

Wiltshire lamb, Yorkshire asparagus, glazed carrot, Périgueux sauce (£10.00 supplement)

 

SIDE DISHES

Dauphinoise potatoes, parmesan / seasonal greens / Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing / salt baked beetroot, crème fraiche, hazelnut 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

•

£75.00 (Three courses)
£89.50 (Four courses)

•

Head Chef: Kenneth Culhane

Evening Menus

CANAPES

Parmesan shortbread, grapefruit, fennel

•

Our sourdough focaccia

•

FIRST COURSE

Charred bream, radish, ginger and Champagne

Charred turnip, radish, ginger and Champagne

•

SECOND COURSE

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

Coeur de Boeuf tomato, watermelon, miso and truffle mayonnaise, Banyuls dressing

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

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

•

MAIN COURSE

Agnolotti of black truffle, baby leek, spinach, parmesan

Creedy Carver Farm duck, Tokyo turnip, wild blueberry sauce

Steamed Cornish turbot, buttered cucumber, turmeric sauce Jacqueline

Wiltshire lamb, Yorkshire asparagus, glazed carrot, Périgueux sauce (£10.00 supplement)

 

SIDE DISHES

Dauphinoise potatoes, parmesan / seasonal greens / Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing / salt baked beetroot, crème fraiche, hazelnut 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)
£99.50 (Four courses)

•

Head Chef: Kenneth Culhane

Tasting Menu

Parmesan shortbread, grapefruit, fennel

•

English yuzu, Oscietra caviar, crème fraiche, dill

•

Our sourdough focaccia  

•

Charred bream, radish, ginger and Champagne 

•

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

•

Steamed Cornish turbot, buttered cucumber, turmeric sauce Jacqueline 

•

Wiltshire lamb, Yorkshire asparagus, glazed carrot, Périgueux sauce

•

Yorkshire rhubarb and strawberries, lime and crème fraiche sorbet, orange tuile

•

Difference Coffee tiramisu, Cappuccino ice cream, Pedro Ximénez 

•

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

•

PETITS FOURS

•

£165.00

Wine pairing – £85.00
Premium Wine pairing – £110.00
Alcohol free drinks pairing – £60.00

•

Head Chef: Kenneth Culhane

 

Vegetarian Tasting Menu

Tomato, pinenut and oregano crostini, local courgette flower

•

English yuzu, tonburi, crème fraiche, dill

•

Our sourdough focaccia  

•

Charred turnip, radish, ginger and Champagne

•

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

•

Coeur de Boeuf tomato, watermelon, miso and truffle mayonnaise, Banyuls dressing

•

Aged rice risotto, baby leek, Grelot onion, olive oil

•

Yorkshire rhubarb and strawberries, lime and crème fraiche sorbet, orange tuile

•

Difference Coffee tiramisu, Cappuccino ice cream, Pedro Ximénez 

•

Selection of British Isles cheeses, rye bread toast, elderflower honey, local quince preserve (£18.00 supplement)

•

PETITS FOURS

•

£165.00

Wine pairing – £85.00
Premium Wine pairing – £110.00
Alcohol free drinks pairing – £60.00

•

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

•

MAIN COURSE

Cappelletti pasta, Somerset goats’ curd, courgette, garden herbs

•

DESSERTS

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

•

PETITS FOURS

•

3 courses £60.00

•

Head Chef: Kenneth Culhane

Classical Recital Dinner

Sunday 27th September 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

Parmesan shortbread, wild apple, truffle
Confit duck, verjus, oregano

Our sourdough focaccia  

•

FIRST COURSE

Summer tomatoes, English cherries, Somerset goat’s curd, local marjoram

•
MAIN COURSE

Roast Devon chicken, baby leeks, wild mushroom jus

•

DESERT

English strawberry nougat glacé, brandy snap, lemon verbena

•

PETIT FOURS

•

Isole e Olena Wine Dinner

Thursday 22nd May, 7:00pm for 7:30pm

Click here for full details

NV Brut Réserve, Charles Heidsieck, Champagne, France NV

CANAPES

Smoked Irish eel, celeriac, roasted hazelnut
Cep mushroom tartlet with Spenwood cream

•

Chardonnay 2023

Hand dived Orkney Scallop, apricot, chamomile, macadamia nut salad

Slow roasted celeriac in seaweed, tonburi, apricot, chamomile, macadamia nut salad

•

Cepparello 2020

Delica pumpkin agnolotti, pumpkin seed tuile, clove and crispy sage beurre noisette

•

Cabernet Sauvignon “Collezione Privata” 2017

Roasted Devon duck, juniper spiced mushrooms, wild blueberry Grand Veneur sauce 

Black olive roasted cauliflower, charred leeks, cherry, shiso and fennel compote, confit garlic

•

Vin Santo del Chianti Classico 2012

Treacle tart, quince, miso caramelised pecan ice cream

•

PETITS FOURS

•

£245.00 per person
By reservation

•

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

•

Lorenzo Tonelli – Isole e Olena
Kenneth Culhane – Head Chef

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

Isole e Olena Wine Dinner – Thursday 17th September

Isole e Olena – Tuscany Thursday 17th September, for 7:00pm for 7:30pm with Lorenzo Tonelli – Isole e OlenaKenneth Culhane – Head Chef Barny Taylor – Managing Director Join us for an …

Read more
Menus

Next Classical Recital

Find out more details on our quarterly Sunday and Monday Classical Recitals.

Read more
RESTAURANT AND SHOP VOUCHERS

GIFT VOUCHERS

It is our pleasure to prepare bespoke vouchers for The Dysart Petersham.
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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
Reviews