8 Pall Mall, London, SW1Y 5NG

Easter Sunday

What could be more of a treat this Easter than a Michelin-starred meal with family and friends. Executive Head Chef Anthony Demetre will be serving a crowd-pleasing feast with a special three-course menu, available exclusively on Sunday, 17 April. Dishes include our signature crispy chicken, hand cut macaroni, black winter truffles, truffle sauce, and a hearty slow cooked daube of beef in red wine and port with potato gratin. Sweet tooths will also be satisfied with irresistible desserts, including warm chocolate soup with toasted rice ice cream.

Families staying at the hotel will be invited to take part in an egg hunt with treats created by Pastry Chef Jamie Warley. The Easter Sunday lunch menu is available from 12.30pm – 4.30pm (priced at £55 per person).

Easter Sunday Menu

Warm carpaccio of chalk stream trout, pink grapefruit, endive salad, gougeres

Farmhouse country terrine, house relish

Mediterranean fish soup, rouille and croûtes

Monk’s beard – Agretti, soft poached egg, sea herbs

Crispy chicken, hand cut macaroni, black winter truffles, truffle sauce (supplement £12)

Cornish cod, wilted fiorato broccoli leaves, mussel jam

Slow cooked daube of beef in red wine and port, potato gratin

Roast young chicken, grilled calçot onions, romesco sauce

Grilled halibut, nut brown butter, shrimps, lemon and parsley

Risotto of early spring wild garlic, tempura of the leaves

Choux craquelin bun

Classic English custard tart

Warm chocolate soup, toasted rice ice cream

Wild honey ice cream, raw honeycomb

Selection of cheese English and farmhouse cheese from the counter (supplement £10)