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North Pole Restaurant

North Pole Restaurant SE10 Modern European | South London

Menu

STARTERS


Fresh season vegetables terrine, accompanied by horseradish £7.50
and dill croustillants.

Artichoke millefeuille and fresh scallops, on a splash of small vegetables £11.00
and fresh herb juice

Venison carpaccio served with wild rocket salad dressed with £6.50
truffle dressing, shaved parmesan and walnut croutons

Warm goat’s cheese pastry with a hint of herbs, £8.00
on a crispy salad accompanied by a vegetable and citrus fruit salsa

Terrine of chicken liver, basil and pistachio accompanied by £8.50
a home made tomato jam

Medium cooked foie gras ballotine with Calvados and blackberry, £12.50
accompanied by a grape confit in Gewurtstraminer and brioche

Green asparagus and king prawn,in a puff pastry on a creamy butter £11.50
and chive sauce accompanied by black fish roe

Fresh crab ravioli with a hint of vegetables of Provence on a bed of £10.50
snow peas and saffron sauce.


MAIN COURSES


“North Pole” Bouillabaisse, with a saffron and fresh thyme £15.50
aroma accompanied by vegetables julienne.

Halibut in a caramelised soy sauce, with a potato and truffle oil puree £17.00
accompanied by asparagus heads

Plaice tournedos stuffed with spiced beetroot, on a nest of buttered £15.00
fresh spinach and shallots served with a three peppers sauce.

Vegetable and morels risotto with a hint of truffle oil, £12.50
and served with balsamic rocket and parmesan shavings

Pan fried sea-bass with a hint of orange and fresh thyme, £16.00
served with mushroom stuffed tomatoes.

Poultry roll stuffed with a confit of tomatoes and persillade, £13.50
served with a duo of vegetable purees and basil sauce

Honey and rosemary roasted duck breast with a green chartreuse sauce, £16.00
served with a soft apple and vegetables

Crunchy new potato and confit shallots nest topped with a minted £16.00
lamb roll.

Rib-eye steak with a herb and pine nut crust in a brandy and £15.00
veal stock sauce, served with a traditional gratin dauphinois.

Wild mushroom and fresh spinach persillade cassolette topped £12.00
with melted buffalo mozzarella.

PUDDINGS

Poached pears in port and spiced mint syrup. £6.00


Raspberry mousseline with a fresh mango coulis. £6.50


Bourbon vanilla crème brulée with wild strawberries £7.00


Pan fried caramel and cinnamon “pain perdu” £6.50
with vanilla ice cream.


White chocolate and cranberry cheesecake with a brandy £6.00
Snap basket and mixed berries


Caramelised apricot and rosemary tarte tatin with its £7.50
vanilla crème fraiche.


Dark chocolate soufflé with its pistachio ice cream. £7.50
(Please allow 15 minutes)

Platter of the best classic European cheeses £8.00