Rocket’s menus are constantly refreshing based on the time of the year. As the season shifts from sunny spells to crisp fall air, our new autumn-winter menu breathes life into heartier and more earthy flavours. From Crown Prince squash and foraged wild mushrooms to English blackcurrants and Pink Lady apples, our new dishes celebrate the beautiful bounty of British produce that’s at its peak this time of year. Our events team talk us through some of their favourite new dishes this season.
A huge hit is the Crown Prince Squash, a vegan dish that heroes a perfectly roasted, hearty winter squash. Speckled with pickled Shimeji mushrooms, red amaranth and an umami whipped smoked tofu and miso, the dish is a superb autumnal appetiser that our team can’t stop raving about.
“I am the biggest meat eater, but I was blown away by the Crown Prince Squash. I imagine it will become a very popular choice for our guests because it’s super seasonal and the perfect starter to get you ready for the colder months.” – Victoria Kalirai, Head of Events
The sea bream and Granny Smith apple tartare is an exquisite plate of food and a consistent favourite among the Rocket team. Beautifully crowned with pickled kohlrabi and caviar, the tartare also features a dollop of Isigny crème fraiche, a type of cream that is made exclusively of milk from Normandy and undergoes a long maturation process that lends it its distinctive aroma and delicate flavour.
“The sea bream tartare was my absolute favourite! I found it very clean-tasting and fresh. You don’t always get sea bream presented that way, so I was really pleased and surprised at the same time.” – Holly Cruz, Senior Events Manager
The tortellini on the other hand is Rocket’s take on the classic stuffed pasta, featuring a combination of Gloucester Old Spot pork sausage and Cotswold white chicken in a delicate wild mushroom brodo.
“I naturally gravitate to pasta and these little tortellini are a delight, nestled in a hot crystal-clear wild mushroom broth which is full of a deep meaty flavour – a true taste of autumn.” – Charlie Grant Peterkin, Director
Sometimes a warming roast is just what’s needed on colder days. The Rump of Salt Marsh Lamb puts the spotlight on a luxurious lamb rump that’s cooked to perfection – when rested, it can become one of the most tender cuts of lamb you’ll have. The lamb is served with a winter bean fricassée with braised salsify and a cavolo nero gremolata to balance the richness of the meat.
“This one is winter comfort on a plate.” – Victoria Kalirai, Head of Events
Another showstopper this season puts the spotlight on a beautiful fillet of halibut. The fish is paired with a golden potato fondant that’s crisp on the outside and perfectly fluffy on the inside. Meanwhile, the creamy celeriac purée and warm tartare sauce round out the entire plate, giving it another textural and flavour dimension.
“To follow, I would snap up the fillet of halibut, served with a crispy skin, a velvety potato puree and tartare sauce (beware, this is sauce exceptionally delicious and not what you’re expecting…).” – Charlie Grant Peterkin, Director
The daube de boeuf is a generous plate of fork-tender braised beef cheek. Blanketed in a lusciously deep jus, the beef is partnered with a root mash that’s subtly laced with punchy horseradish and dollops of zingy beetroot ketchup.
“I love the fact that the flavours come together really nicely.” – Holly Cruz, Senior Events Manager
Chocolate and hazelnut are a classic match and Rocket’s take on a chocolate & hazelnut delice is brilliantly executed with a decadent salted caramel crémeux and bitter dark chocolate wafer. Perfect for chocolate lovers!
When it comes to pudding, it’s hard to go wrong with a classic tarte tatin. The Pink Lady Apple Tatin with sweet prune and brandy ice cream is the perfect sweet end to any meal.
“It’s rich, sticky and, let’s face it, a little bit naughty, made naughtier still with the addition of a prune and Armagnac ice cream.” – Charlie Grant Peterkin, Director
The Mont Blanc is every sweet tooth’s dream, featuring an elegant vanilla macaron that’s elevated with crème de marrons, poached pears, and a tangy black currant coulis.
To view our full menus or chat through your party or event in more detail, please email email@example.com or call us on 020 7622 2320.