The Capital Restaurant

Name: The Capital Restaurant
Address: 22-24 Basil St.
Telephone: 020-7591-1202

22-24 Basil St., London, , UK

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Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Sample Lunch Menu

Starters

Home cured ‘Treacle’ salmon

with deep fried soft shell crab

Watercress soup

with Parma ham tortellini

Fricassée of asparagus

with Jersey Royals and poached egg

Sardine escabeche, ‘Calamari a la Plancha’

Pan fried scallops

with sauce vierge

Main Courses

Pan fried sea bream

prawn toast and stir fried vegetables

Grilled halibut

with ‘Tian Provençale’

Roasted leg of rabbit

with Spinosi pasta

Rib eye steak

with ‘pommes pont neuf’ and red wine sauce

Open lasagna of grilled vegetables

3 courses at Price: £29.50

A minimum of Price: £29.50 will be charged

Sample Lunch Dessert Menu

Cumin and ivoire jelly, crunchy yoghurt and mango sorbet

| *2005, Schloss Gobelsburg, Riesling TBA, Kamptal, Austria £18.50

Chocolate and mascarpone délice, Baileys ice cream

| 20 years old Tawny Port, Taylors, Portugal £17.50

Iced rhubarb, ginger and apple crumble

| *2001 Recioto di Soave Classico, Le Colombare, Soave, Italy £17.50

Almond mousse, coconut foam and lemon sorbet

| *2002, Arbois, Vin de Paille, Rolet, Jura, France £17.50

Le plateau de fromages affinés par Bernard Antony

| (supp Price: £10.00 or as third course supp Price: £7.50)

Sample Dinner Menu

Starters

Seared scallops sauce Ceviche and cucumber jelly

Assiette ‘Landaise’

Pan-fried langoustine ‘Niçoise’

Fricassée of frogs legs

veal sweetbread and cèpe purée

Crab lasagne

with langoustine cappuccino

Pan-fried foie gras

with asparagus and ‘jus Pointu’

Goat’s cheese and apple salad

Main Courses

Fillet of sea bass

crushed potatoes and aïoli dressing

Grilled turbot

with mushroom ravioli and jus Diable

Pavé of sole

with fricassée of peas and broad beans

Roasted lobster

with tagliolini pasta and sauce vierge

Roasted veal cutlet

balsamic jus and mushroom fricassée

Saddle of rabbit ‘Provençale’

seared calamari and tomato risotto

Honey roasted fillet of duck

with macaroni gratin and pear jelly

Fillet of lamb

with cumin jus and spicy couscous

3 courses at Price: £55.00

A minimum of Price: £55.00 per person will be charged

Sample Dinner Dessert Menu

Peanut and salt caramel moelleux, Jivara mousse

with banana and passion fruit sorbet | *2004 Château D’Aydie, Pacherenc du Vic Bilh, South West, France £12.00

Fresh raspberries

with litchi sorbet, mint foam and rose | *1995 LBV, Niepoort, Portugal £15.00

Chestnut sponge

with Matcha tea foam and passion fruit cream | *2001 Recioto di Soave Classico, Le Colombare, Soave, Italy £17.50

Iced coffee parfait

with warm Manjari fondant | *NV Sherry, Old East India, E. Lustau, Spain £7.50

Caramelised apples, vanilla brulée and Calvados jelly

| *2005, Schloss Gobelsburg, Riesling TBA, Kamptal, Austria £18.50

Coconut pearls

with caramelised banana, popcorn and passion fruit sorbet | 2002 Chateau Cantegril, Crus Bourgeois, Sauternes, France £15.00

Selection of desserts in miniature (supp Price: £4.50)

| *2003, Château Belingard, Monbazillac, South West, France £8.00

Le plateau de fromages affinés par Bernard Antony

Sample Dégustation Menu

Price: £70.00

| Roasted scallops sauce vierge | Foie gras and passion fruit | Pavé of sole with ‘cassoulet Toulousain’ and truffle jus | Honey roasted fillet of duckand macaroni gratin | Le plateau de fromages affinés par Bernard Antony

Sommelier dégustation

(Each wine is served in 125ml measure) | 2004 Alvarinho ‘Dorado’ Vinho Verde, Portugal | 2004 Riesling, Egon Muller Mosel-Saar-Ruwer, Germany | 2004 Santenay, Domaine Chevrot Burgundy, France | 2002 Limberg II, Weingut Bercher Baden, Germany | La sélection du Sommelier