Chose your own journey from our selection of seasonal, diverse and delicious dishes.
09.06.26
SNACKS
Coombeshead sourdough, whipped butter (for 2) 5
Maldon Oyster, chilli sauce, trout roe 5 ea
Beef tartare à la Parisienne rösti 4.5 ea
Comté fries, saffron aioli 7.5
Duck charcuterie à l’orange 15
STARTERS
Escargot & wild garlic butter 14
Peas, fennel, smoked tofu, salted lemon 15
Bone marrow bruschetta, smoked aioli 15
Burnt leeks, taramasalata, trout roe 15.5
MAIN
Cavatelli, hazelnut & wild garlic pesto 20
Asparagus vol-au-vent, Vin Jaune, smoked yolk 26
Pork neck, black walnut, endive 29
Quail cotoletta, Cantal, ham, remoulade 31
Pollock, mussels, sea fern, beurre blanc 32
Côte de Boeuf MP
SIDES
Coco beans, sauce verte 6
Bitter leaves, mustard, chives 7
French fries, aioli 7
Swiss chard, brown butter, Amalfi lemon 8
CHEESE & DESSERTS
Comté 24 months 5
Fourme d’Ambert 5
Brillat savarin 5
Cheese Selection 14
Loquat & peschiole sorbet, almonds, rosemary 7
Chocolate foam, yogurt, strawberry 9
Hibiscus mille-feuille, St.Marcellin, rhubarb 11
A Final Farewell to the Chef’s Menu
After almost 8 wonderful years, it’s time for us to say goodbye to the Chef’s Menu at Levan. But before we bid it farewell, we thought it deserved one last celebration. So we are offering the final Chef’s Menu available at its original “pre-cost of living crisis” price of £59 pp from 3rd–13th June.
(Available Dinners)
09.06.26
Coombeshead sourdough, whipped butter
Comte fries, saffron aioli
Beef tartare à la Parisienne rösti
Scallop crudo, almond, carosello
Westwell 2023 Skin Contact, Ortega – Kent, England
Burnt leeks, taramasalata, trout roe
Quinta de La Rosa 2023 Douro White, Viosinho, Rabigato, Códega do Larinho – Douro, Portugal
Pork neck, sauce verte, peas, potatoes
Les Errances 2024 Cartouche, Grolleau – Loire, France
Additional cheese course
5 single / 14 selection of three
Chocolate foam, yogurt, strawberry
Mas Amiel, 2021 Maury, Grenache – Languedoc, France
Madeleine and Apricot
69 pp (reduced to £59 from 3/06/26 – 13/06/26 – our final farewell to the chef’s menu)
39 pp Wine Pairing
09.06.26
Add a snack
Comté fries, saffron aioli 7.5
Beef tartare à la Parisienne rösti 4.5 ea
Maldon Oyster, chilli sauce 4.5 ea
_
Sourdough bread & butter
_
Burnt leeks, taramasalata
Tentenublo Blanco, Viura, Malvasía & Garnacha Blanca – Rioja, Spain 12.3
_
Coquelet, sauce verte, coco beans
Cantina Marilina, Sketta, Skin Contact, Grecanico – Sicily, Italy 9
or
Trofie al pesto
Domaine Mittnacht, Terre d’Etoiles, Riesling – Alsace, France 10.5
_
Blood orange sorbet
Clos Lapeyre, Jurançon Moelleux, Petit & Gros Manseng – Jurançon, France (50 ml) 7.5
_
Add sides
Bitter leaves, mustard, chives 6
French fries, aioli 7
_
2 Courses 20
3 Courses 25
Wine recommendations not included
