Frontline Restaurant

Frontline Restaurant

Starters

Truffled cauliflower & chive soup, 6
Caramelised onion & goats cheese tart, 8
Rabbit, chorizo & red pepper terrine with granary toast, 12
Seared scallops with Jerusalem artichokes & pancetta, 12/20


Salads

Grilled leeks, soft boiled egg & parmesan crisp, 7/12
Sprouting broccoli, apple, stilton & almonds, 7/12
Warm chicken livers, bacon, pickled mushrooms & watercress, 8/13
Poached lobster, new potatoes, baby gem & avocado, 10/18


Cured & Raw

Salmon Gravadlax with beetroot & horseradish cream, 9
Steak tartare & melba toast, 10/16
Parma ham with balsamic onions & gherkins, 8


Classics

Frontline fishcake with spinach & mustard sauce, 12
Pumpkin & chickpea tagine with couscous & minted yogurt, 14
Coq au vin with mashed potatoes, bacon & mushrooms, 14
Steak & ale pie with rich beef gravy, 15


Mains

Ribeye on the bone with béarnaise sauce or shallot gravy, 24
Four cheese macaroni with spinach, 12
Handmade gnocchi with squash, baby onions, dandelion & goats cheese mousse, 13
Grilled haunch of venison with roasted root vegetables & red cabbage, 19
Roast cod with puy lentils & salsa verde, 16
Pan friend organic salmon, Savoy cabbage & pearl barley broth, 18


Desserts

Rice pudding with plum compote, 6
Steamed lemon sponge with custard, 6
Apple & almond tart with honey clotted cream, 6
White chocolate & blueberry crème brûlée, 6
Sticky toffee pudding, 6
Selection of British cheeses, quince jelly & chutney, 9
Selection of ice creams & sorbets, 6

Full Menu

2 Courses £15 3 Courses £18

Truffled cauliflower & chive soup
Grilled leeks, soft boiled egg, parmesan crisp
Parma ham, balsamic onions, gherkins


Pumpkin & chickpea tagine, couscous, minted yogurt
Frontline fishcake, spinach, mustard sauce
Coq au vin, mashed potatoes, mushrooms


Rice pudding with plum compote
Steamed lemon sponge with custard
White chocolate and blueberry crème brûlée

Select wines from our wine list

WHITE WINE

Tinpot Hut Sauvignon Blanc, Malborough, 2012, New Zealand
Franz Haas Pinot Grigio, Trentino Alto Adige, 2011, Italy
Baron de Badassiere Picpoul de Pinet, 2012, France
Mâcon-Villages Domaine Perraud Chardonnay, 2010, France
‘Finca Los Primos’, Valentin Bianchi Torrontes, 2011, Argentina


RED WINE

‘RED’ Zweigelt/Blaufrankisch/ St. Laurent, Heinrich, 2011, Austria
Wild Earth Pinot Noir, Central Otago, 2009, New Zealand
Inspira Reserva, Cabernet Sauvignon, 2011, Chile
Crozes Hermitage, David Reynaud, 2011, France
‘A’ Amarone, Alpha Zeta, Veneto, 2010, Italy


ROSE

Rosé Syrah IGP Pays d’Oc, Les Vinges de L’Eglise, 2011, France
Ponte Pietra, Pinot Grigio Rosato, Veneto, 2011, Italy             


SPARKLING

Classic Cuvée Nyetimber, West Sussex, 2008, United Kingdom
Coates & Seely Brut Rose NV, Hampshire, United Kingdom


SWEET

Muscat de Rivesaltes, 2008, France
Chateau Laville Sauternes, 2009, France

 


The Frontline Restaurant Blog

The Frontline Restaurant Blog

Durch das Volk, für das Volk

By Frontline Restaurant

Sick to the gills of saying “We only do bottled beer I’m afraid” for the 47,648th time, our intrepid restaurant manager came up with a capital idea: let’s get a keg.

Herein he discovered Mosaic Pale Ale by the pint, a craft (see pretentious) but oh me oh my delicious English beer so glorious it’s capable of turning even the humblest of desk clerks into Rock Hudson/a police sniper/Steve McQueen/a silverback gorilla (in his/her mind).

It’s a beautiful food matcher as well, with the clean bitterness and outstanding flavours and aromas going nicely with scallops, tagines and chorizo terrines – all available on the Frontline Restaurant à la carte menu.

Silverback

Read More >

Book a Table

Book a Table

Diners at the Frontline Club

Reserve online

For reservations of 8 or more guests, please email or call Archie Fell on 02074798950.

Frontline Restaurant Opening Times
Monday to Friday:
Lunch: 12pm - 2.30pm (last new tables at 2.30pm)
Dinner: 5.30pm - 12am (last new tables at 10.30pm)
Saturdays:
Dinner 6pm - 12am (last new tables at 10.30pm)

About us

About Us

Frontline Restaurant offers the best in British cuisine, set in our heritage building decorated with challenging, classic photographs by extraordinary photographers.

Frontline Restaurant uniquely grows much of our own food on our farm in Norfolk, and what we don't is ethically and sustainably sourced from the local area, supporting small businesses and individual producers. Its profits support London's premiere press club and events programme - the Frontline Club.

Our dishes offer the best in British cuisine made traditionally, always seasonal with precision and flare.


Contact us

Contact Us

13 Norfolk Place,
London W2 1QJ,
Tel: +44 (0)20 7479 8960.

Closest Tube Stations:
Paddington, Edgware Road and Lancaster Gate.


Book a Table

Book a Table

Diners at the Frontline Club

Reserve online

For reservations of 8 or more guests, please email or call Silvia Miotto on 02074798950.


Contact Us

Open Monday to Friday 12pm - 4pm & 5.30pm - 11pm, Saturday 6pm - 11pm

13 Norfolk Place,
London W2 1QJ,
Tel: +44 (0)20 7479 8960.

Closest Tube Stations:
Paddington, Edgware Road and Lancaster Gate.


À la carte

Starters

Norfolk game terrine with quince jelly & brioche

Seared scallops with Jerusalem artichokes & pancetta

Salmon Gravadlax with sweet mustard dressing & pickled fennel

Crayfish with Romero peppers, baby gem & avocado

Parma ham with figs, honey & balsamic


Mains

Winter vegetable hash with fried egg & wild mushrooms

Whole Dover sole with brown butter, lemon & parsley

Roasted cod with cauliflower, chorizo & mild curry sauce

Grilled haunch of venison with roast winter vegetables & red cabbage

Norfolk game bird with Savoy cabbage, bacon & roast potatoes


Desserts

Gingerbread pudding

Sticky toffee pudding

Treacle tart

Chocolate & mint mousse

Selection of cheeses with quince & chutney

Full menu