WHEN: 01-01-1970

Treat your amour to a decadent five-course menu this Valentine’s Day created by Executive Head Chef, Damien Rigollet, in romantic rooftop settings.

The menu features five courses including starters such as the Ravioli with black truffle, Clarence Court egg & shimeji mushrooms, mains such as 28 day dry-aged Chateaubriand to share, or Fletan Champagne velouté poached halibut, crushed Jerusalem, spring onion & caviar and our signature sharing dessert, Forêt Noire.

Our Valentine’s Menu is available for dinner on Saturday 11th February, Monday 13th February and Tuesday 14th February at £120 per person. Our A La Carte Menu will also be available for lunch and dinner on Tuesday 14th February.