Plateau Restaurant and Bar & Grill offer stunning views over Canary Wharf. The main restaurant serves classic French cuisine with a contemporary twist from Head Chef Allan Pickett, while the Bar & Grill offers more informal cooking in a relaxed setting. There are also 2 lively bars, 2 private dining rooms and 2 stylish terraces.
This offer is available from October 26, 2016 until June 30, 2022, subject to availability as displayed in the booking interface. Offer excludes service and includes VAT. Not available in conjunction with other offers. This promotion has additional information available. Click on the link(s) to view. Book this offer
This offer is available from January 5, 2018 until June 30, 2022, subject to availability as displayed in the booking interface. Offer excludes service and includes VAT. Not available in conjunction with other offers. This promotion has additional information available. Click on the link(s) to view. Book this offer
FIRST COURSE 6 native oysters N. 4, shallot vinegar soup of the day game terrine, celeriac remoulade roasted butternut squash risotto, wild mushrooms chicken liver pate, celery and apple salad, home made pistachio bread salmon gravadlax, green peppercorn, lemon and olive oil diver caught scallop and prawn roulade, black sesame seed, celeriac puree goats cheese pannacotta, pickled beetroot octopus, fennel salad, smoked paprika vinaigrette dressed crab, green apple, basil MAIN COURSE tiger prawn tagliolini, chilli, crab bisque loch duart salmon a la plancha, roasted aubergine puree, cobnuts sea bass, choucroute, palourde clams with parsley and white wine day boat catch of the day, artichokes, spinach and watercress baked monkfish, leeks, potatoes, spice and nut broth corn fed chicken supreme, tarragon sauce, broccoli puree, buffalo wings blackface lamb selection, confit lamb lasagna confit five spice pork belly, spring onion mash, watercress salad duck breast, cherries, basmati rice and almonds castle mey beef wellington, foie gras, mushrooms and mash potato supplement 4.50 2 COURSE 31.00 3 COURSE 36.75 selection of vegetables 4.15 per person organic mixed leaf salad 4.15 VEGETARIAN TO START watercress, apple, sultana and red cabbage salad goats cheese pannacotta, pickled beetroot sweet romano peppers, spinach, cheese, almonds and black olive tomato and buffalo mozzarella, basil and rocket MAIN COURSE egg tagliolini, seasonal vegetables, butter emulsion ricotta and spinach ravioli, mixed vegetables seitan in curry sauce, peas and jasmine rice roasted butternut squash risotto, wild mushrooms DESSERT chocolate fondue, assorted fruit and cake (for 2 people) pumpkin soup, spiced biscotti shortbread, ricotta and tapioca cream vanilla creme brulee valrhona chocolate fondant, coconut sorbet (please allow 10 minutes) cheese selection dessert from the trolley ice cream and sorbet selection 2 COURSE 21.00 3 COURSE 26.00 Service is not included. Your bill will be left open for you to leave a gratuity at your discretion. For groups of 8 people or more, a discretionary service charge of 12.5% will be added. Plateau complies with the hospitality industry's voluntary code of practice. Prices include VAT at 15% per cent.