Seasonal Specials

APRIL 

New spring a la carte menu to be unveiled
All Month
Join us during the month of April for a taster of our new a la carte menu. Featuring some old favourites such as peas, broad beans, new season lamb and Cornish scallops - seasonal, local produce has spoiled us. 

Ceviche of Salmon, Tuna and Halibut
All Month
With spring around the corner this trio of ceviche is a perfect combination of salty and spicy, sweet meaty fish and tangy dressing. Enjoy a trio of raw fish cured with a lemon and lime dressing, chillies, finely chopped onion and leaves. Served with freshly baked bread and 5 different butters, why not add a chilled glass of a wonderful South African Bouchard Finlayson Sauvignon Blanc. Ceviche £16.00. Ceviche & Wine £ 24.00.

Easter Sunday Lunch
20th April
Celebrate Easter at Cheneston's with the family. Enjoy your favourite traditional dishes from home smoked salmon and roasted spring lamb. Easter Sunday menu £44.00 per person.

Nutmeg at the Milestone
All Month
London's cosmopolitan and multicultural population provides a market for all sorts of ventures, and the London Coffee Festival highlights the ever-growing culture of coffee shops and its flavours. We are introducing the Single Signature coffee to enjoy whilst you relax in our Park Lounge and Stables Bar. A double shot of espresso with steamed milk and nutmeg served with a bottom of chocolate Ganache and complimentary petit fours. £6.00 each.

MAY

Best of British..
All Month
The best Fish & Chips in town! Our Head Chef, Daniel Collins, has kindly shared his traditional recipe for fish batter with us which combines flour, water and vinegar.  We have sourced only the best and freshest fillet of cod and this dish comes served with triple-fried chips – and of course, let’s not forgets, tasty mushy peas!  Guaranteed to be a treat at just £19.50 per person. 

"Ode to a Flower" Afternoon Tea
19th May until 25th May 2014
In celebration of the annual Chelsea Flower Show, held in the Royal Borough of Kensington and Chelsea, and following on from the success of last years Flowering Afternoon Tea, our Pastry Chefs have worked tirelessly to combine some of the finest ingredients and botanical flavours to offer a truly mouth-watering experience. We will showcase a variety of botanical-infused pastries, from rosewater macaroons to elderflower fancies, to name just two.  £36.50 per person.

Cocktail of the Month - Mayday Pan-Pan
All Month
A sensational swirl of Myers rum, Cherry Heering liqueur, lime juice and finished off with a dash of vanilla syrup. £14.00 per person.

All Year

The Art of Sabrage
Learn the art of Sabrage the technique for opening a Champagne bottle with a sabre, the Frence Army sword. The sabre is slid along the body of the bottle to break the entire neck away from the bottle, leaving only the base of the bottle open and ready to pour.

This technique became popular in France when the army of Napoleon visited many of the aristocratic domains. It was just after the French Revolution and the sabre was the weapon of choice of Napoleon's light cavalry (the Hussars). Napoleon's spectacular victories across all Europe gave them plenty of reason to celebrate. During these parties the cavalry would open the Champagne with their sabres. Napoleon is, known to have said, "Champagne! In victory one deserves it; in defeat one needs it”.

There are many stories about this tradition. One of the more spirited tales is that of Madame Clicquot, who had inherited her husband's small Champagne house at the age of 27. She used to entertain Napoleon's officers in her vineyard, and as they rode off in the early morning with their complimentary bottle of Champagne, they would open it with their sabre to impress the rich young widow.

We have taken such an old tradition and kept it alive, by been part of the Confrérie du Sabre d’Or, which have continued to trough the years to promote such eventful ritual.

The evening will include, demonstration on how to open a bottle of champagne with a sabre, opening your own bottle of champagne, certificate of such event and a 3 course meal from our a la carte menu.

Join us for a memorable dinner experience.

The Art of Sabrage, plus a 3 course meal £130 per person. For booking please call Fabrizio Russo at 020 7917 1011 or email at frusso@rchmail.com

Midnight Feast
All year
After a great show in London or after a fun filled day more often than not we find ourselves looking for a great London night spot..... then look no further than your own room! 

At the Milestone we have prepared a feast fit for Royals, served in the beautiful and familiar surroundings of your own room. Dine by Candle light and sip champagne for a romantic ending to a great day with our chefs carefully prepared dishes such as salmon mousse and crudities served with anchovy puff pastry, marinated olives and freshly baked breads with assorted butters; followed by crispy skin baby chicken with sesame crust, smoked salmon platter, cold cuts and pickles and the perfect coleslaw, a creamy prawn and crayfish cocktail on a bed of crispy baby gem and a cheese plate with homemade chutney.

To end the feast, enjoy a refreshing plate of sliced exotic fruit and chocolate dipped strawberries, and of course Champagne. £95.00.

RESERVATIONS

To make a booking for any of the above offers please call us on +44 20 7917 1000 or email bookms@rchmail.com.