Scotts Richmond Menu in Richmond

with biscuits and piccalilli

(SCO)

(IR)

(ENG)

with wild boar sausages

with ponzu aioli each

(NI)

per person oysters, Atlantic prawns, mussels, clams, ceviche and whelks

per person oysters, dressed crab, Atlantic prawns, king prawns, mussels, clams, ceviche and whelks

with grapefruit, aji amarillo and yuzu dressing

tamarind, jalapeño and lime

with fragrant Thai green butter

with green apple remoulade and lemon mayonnaise

with Marie Rose sauce

with garlic and herb toast

with spicy cocktail sauce

sea bass, salmon, yellowtail and salmon tartare

kimchi dressing, pickled kohlrabi and nori potato

with jalapeno, coriander and tiger’s milk

with jalapeno and yuzu kosho dressing

with pickled cucumber and horseradish crème fraîche

with confit garlic aioli, ‘nduja and lemon

(V) heritage tomatoes, kalamata olives and basil

bacon and bone marrow Bordelaise

shiso ponzu, pickled cucumber and nori

(V) with watermelon, feta and mint

(V)

with crab, basil and golden tomatoes

ripped burrata and basil

lemon, mango & passion fruit, strawberry & Champagne

with hot chocolate sauce

chocolate sauce, raspberry sauce and passionfruit curd

with milk ice cream

with poached apricots

with Jersey cream

with pistachio ice cream and hot chocolate sauce

with mango & passion fruit

cooked to order

9 handmade truffles

(V) heritage tomatoes, kalamata olives and basil

(V) whipped feta, endive and linseed cracker

(v) with golden tomatoes and basil

(v) with asparagus, broad beans and artichoke

(V) ripped burrata and basil

(V) pilaf rice, coconut yoghurt and crispy onions

with biscuits and piccalilli

lemon, mango & passion fruit, strawberry & Champagne

with hot chocolate sauce

chocolate sauce, raspberry sauce and passionfruit curd

with milk ice cream

with blush apricots

with Jersey cream

with pistachio ice cream and hot chocolate sauce

with mango & passion fruit

with raspberries

strawberry & elderflower

cooked to order

9 handmade tru!es