Four Seasons Hotel London Marks Anniversary with New Menu

This year, Four Seasons Hotel London at Ten Trinity Square is celebrating Ten Trinity Square’s centenary with a new lunch menu at La Dame de Pic London.

The new menu consists of four beautifully curated courses by Executive Chef Anne-Sophie Pic, the world’s most decorated female chef, and is priced at GBP 100 per person to mark the occasion.

The lunch menu will start with Cornish Mackerel, served in two ways with Douglas Fir, Lactic Vinaigrette and Brassica Ribbons, or Heritage Carrot, infused with Jasmine served with yogurt and Voatsiperifery Pepper.

Diners can also opt to upgrade their starter to Anne-Sophie Pic’s signature dish, Les Berlingots ASP at a supplement charge of GBP 25, where delicate pasta parcels are filled with Baron Bigod atop watercress and ground ivy coulis and smoked pine oil.

For main course, guest have the choice of Skate Wing Meunière, served with grilled leeks with dulse, saffron and cubeb pepper beurre blanc, or Salt Marsh Lamb, marinated in kombu and fig leaf, served with Tsukudani and celtuce tartelette.

Diners can also upgrade to dishes available from the Journey and Voyage tasting menu, Line Caught Turbot or Guinea Fowl at a supplement charge of GBP 50.

To end their meal, diners can indulge in one of the three signature desserts: White Millefeuille, a delicate white cube featuring layers of crisp puff pastry intricately placed between jasmine jelly, encased with an immaculate Tahitian vanilla cream.

Other desserts are Hukambi Chocolate, served with Oolong Crémeux, Confit Kumquat and Miso Jam; or Yorkshire Rhubarb infused with yellow Bourbon coffee, riz-au-lait with Plymouth gin caramel.

During lunch service, diners can also enjoy the privilege of corkage, free of charge for bottles up to 750 cl. Every two guests can bring one bottle to complement the La Dame de Pic experience.

Lunch costs £100 per person, available on Fridays and Saturdays until 1:30 pm. To make a reservation, book online or email diningreservations.tri@fourseasons.com.