Pavyllon London

Dinner

October 15, 2026 · dinner · 66 items

Official source

Signature dishes

• A “BADABOUM” ORGANIC EGG WITH PRUNIER OSCIETRA CAVIAR×1
• A BONE MARROW-CRUSTED BEEF FILLET×1
• A CREAMY CHOCOLATE SOUFFLÉ×1
• A PAN-FRIED SWEETBREAD×1
• A SURF AND TURF×1
• ALMOND CLOUD×1
• AVOCADO PLISSÉ×1
• BEEF TARTARE×1
• BEETROOT AND SPINACH RAVIOLI×1
• BLACK FIG BOSTOCK×2
• CÈPE RAVIOLE×1
• CONFIT MONKFISH×2
• CORNWALL LAMB CHOP×2
• CRISPY ORKNEY SCALLOP TARTLET×2
• CURRY MAN’OUCHÉ WITH HERB SALAD×1
• CUT OF THE DAY×1
• DARK CHOCOLATE NAMELAKA×2
• DESSERT: ALMOND CLOUD×1
• DESSERT: CREAMY CHOCOLATE SOUFFLÉ×1
• DESSERT: DARK CHOCOLATE NAMELAKA×1
• DESSERT: HAZELNUT ÎLE FLOTTANTE×1
• DESSERT: OUR DAILY CHEESE SELECTION×1
• FEATHERED GAME TERRINE×1
• FETTUCCINE PASTA×1
• GREEN LASAGNA×1
• HAZELNUT ÎLE FLOTTANTE×2
• MAIN: AVOCADO PLISSÉ×1
• MAIN: BONE MARROW-CRUSTED BEEF FILLET×1
• MAIN: CORNWALL LAMB CHOP×1
• MAIN: ORZO PASTA×1
• MAIN: RED MULLET À LA PLANCHA×1
• NOT-SO-CLASSIC QUICHE×2
• ORZO PASTA×1
• OUR DAILY CHEESE SELECTION×1
• OUR MONTHLY “DESSERT DROP”×1
• Our Wine Pairing×2
• Our Wine Pairing 4 courses×1
• Our Wine Pairing 5 courses×1
• PAN-FRIED SWEETBREAD×1
• RED MULLET À LA PLANCHA×2
• SAINT EWE SOFT EGG×2
• SALTED BUTTER-ROASTED SPIDER CRAB×1
• STARTER: BEETROOT AND SPINACH RAVIOLI×1
• STARTER: CRISPY ORKNEY SCALLOP TARTLET×1
• STARTER: NOT-SO-CLASSIC QUICHE×1
• STARTER: SAINT EWE SOFT EGG×1
• STARTER: STEAMED COMTÉ CHEESE SOUFFLÉ×1
• STEAMED COMTÉ CHEESE SOUFFLÉ×2
• TEMPERED WAGYU BEEF AND POACHED LANGOUSTINE×1
• THE “FLATATOUILLE”×1
• THREE COURSES×1
• WHOLE DOVER SOLE MEUNIÈRE SAUCE×1