Ceviche of Salmon, Tuna and Halibut *
From “A Life in Food”, we have this summer month selected a Bea Tollman favourite - perfect for the summer season, our “Ceviche of salmon, tuna and halibut” offers just the right combination of salty and spicy , sweet meaty fish and a tangy dressing makes it the perfect dish for a sunny spring day .
A trio of raw fish cured with a lemon and lime dressing, chillies, finely chopped onion and micro leaves. Served with freshly baked bread and 5 different butters, and why not add a chilled glass of our wonderful South African Bouchard Finlayson Sauvignon Blanc. Ceviche £16.00 Ceviche + Wine £ 24.00
Summer Sharing Salads
A trio of refreshing mini summer salads to share, Heirloom tomato salad and broad beans pure, chilled tomato consommé, Chopped salad served with chicken or bacon, warm char grilled Nicoise salad. Served with freshly baked breads and Bouchard Finlayson Olive oil. £15.00
Picnics in the park
There's no better way to make the most of the warm weather than enjoying one of our very popular picnic feasts in the beautiful setting of Kensington Gardens, opposite the hotel. Tuck into delicate finger sandwiches, freshly prepared salads, a selection of fruit, an assortment of cakes and sip from a glass of chilled Champagne to really get into the spirit of things! Served in traditional wicker baskets, carried and set up for you, with a blanket, your park picnic couldn't be more idyllic. £95 for 2 people
Cocktail of the Month
MILIARIO SANGRIA £28.00
A refreshing drinks for the summer our own take to a the more Famous sangria, a combination of fresh cut fruit, red or white wine a little honey and plenty ice... a joy to share (6 Orange slices,6 Lime wedges,6 Lemon slices,6 Apple slices,6 Kiwi slices,50ml Berneroy VSOP, 2 spoon Honey, ½ litre red or white wine)
Summer Beer Cocktail
For this cocktail you need 75ml of Brown Ale (Bishops Finger), 50ml bourbon, 25ml of Southern Comfort and a teaspoon of maple syrup. Combine all the ingredients in a cocktail shaker and fill with ice. Stir this mix gently for 10 seconds and then strain into an Old Fashioned glass over fresh cubed ice. For garnish serve with a crispy slice of maple cured bacon.
'The Diplomatico Stout'
This is a beer cocktail to be enjoyed as a dessert and it should certainly be sweet enough to satisfy most people at the end of any meal. All the ingredients for this cocktail should be pre-chilled for best results: 25 ml mild dark rum (Diplomatico), 15ml of Pedro Ximenez sherry and 150 ml of regular stout/Guinness, 15ml Chocolate Mozart. Combine all these ingredients in a straight large tumbler glass and serve immediately over fresh cubed ice. As a garnish serve with a generous piece of milk chocolate with praline such as Toblerone.
Wine of the Month
Bouchard Finlayson Mission Vale Chardonnay 2013
Country: South Africa
Region: The Hemel-en-Aarde Valley (near Hermanus)
Grape: Chardonnay 100%
ABV: 13.5 %
Bottle Size: 75 cl
Price per glass: £14.00 (175ml)
Price per bottle: £58.00
A 100% Chardonnay - due to the terroir characteristics this wine has a very distinctive dry finish, creamy yeast at first, surrounded by gentle vanilla and apricot layers, with a long citrus and quince finish. A soft creamy start, with gentle tones and a dry finish, a suitable alternative to Sauvignon Blanc
To be enjoyed particularly with, Ceviche or Prawn Cocktail starter or Pot Roast Dover Sole.
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 firstname.lastname@example.org
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.
To make a booking for any of the above offers please call us on +44 20 7917 1000 or email email@example.com.