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© 2018 The Soap Factory. All rights reserved.

Project by Sales Rocket

WHITEHALL Selection

PRIVATE DINING Menu 

  SUNDAY TO THURSDAY

  2 Courses £20 per person

  3 Courses £25 per person

 

  FRIDAY & SATURDAY          2 Courses £25 per person  

  3 Courses £30 per person  

Starters

Main Courses

Desserts

Chicken Liver & Cognac Terrine on a toasted brioche with red onion chutney 

Hot Smoked Salmon Salad with croutons, baby gem, roasted red pepper and crème fraiche dressing

Poached Duck Egg with asparagus, cured ham and hollandaise

Herb crusted Goats Cheese with spiced chutney & rocket salad 

Herb breaded Pork tenderloin

with black pudding puree & Cider jus 

Grilled Lamb Gigot

with charred baby leaks & Dauphinoise potatoes

Poached Seabass

with roasted cherry tomatoes & spinach

Corn fed Chicken

with parmesan crumb & wild mushrooms

Raspberry Crème Brulee with xxxx  

Peach Melba Pavlova with xxx coulis & vanilla syrup

Chocolate Martini  and pistachio cream tuile with angel sugar hair

Starter 

Main Course

Dessert

King Scallops with cauliflower puree & smoked bacon 

Smoked Duck with chicory, pea shoots and a cherry tomato & balsamic reduction

Salmon, prawns & avocado parcel with lemon vinaigrette

Ham Hock Terrine with apple crisps, watercress salad & mustard dressing

Braised  Beef Blades Pork tenderloin with creamed potato & chanternay carrots

Roast Rack of Lamb with chargrilled vegetables, olive tapenade & basil pesto

Seabream with samphire & crayfish salsa

Pan seared Duck Confit, duck croquette & red wine reduction

Trio of Brulees, Madagacan vanilla, chocolate bourbon & sloe gin  

Rapsberry Charlotte with Chantilly cream  & berry coulis

Assiette with poached pear, chocolate mousse and coffee Brule
Local Yorkshire Cheeses selection & biscuits*

Starter 

Heritage Tomato Salad, avocado, baby gem & pickle white radish with extra virgin olive oil 

Blue Cheese & Walnut Salad, braised fennel & chicory 

Roast Vine Tomato soup with basil oil 

Roast Aubergine & cherry tomato risotto with Jerusalem 

Main Course

Wild Mushrooms Tagliatelles with a brandy & tarragon cream sauce

Aubergine Parmigiana, layers of roasted aubergine with rich tomato sauce & parmesan 

Goat Cheese with provincial vegetables in feuille de brick 

Sweet & Fiery Beans Tacos, with roasted vegetables, grilled peach salsa & hot roasted tomato relish 

Dessert

Sticky Toffee & Baby Pear Pudding, with salted caramel ice cream 


Fruit Stack, sliced fresh fruits with a mint syrup

White wine

Granfort Chardonnay    £23
(France)

Pinot Grigio,                        £24 Borgo Tesi, Fantinel
(Italy)

Vasavour                               £29
Sauvignon Blanc
(New Zealand)

Rose Vendange                  £22
White Zinfandel
(California)

Red wine

Berri Estates Merlot           £23
(Australia)

Eleve Pinot Noir                    £24
(France)

Salentel                                       £29
Barrel Selection Malbec
(Argentina)

 

Sparkling wine

Tattinger                                   £40
(France)

Prosecco  Imperativo          £27
(Italy)

Gancia Prose                            £20
(Italy)

All prices include VAT at the current rate.  For any dietary requirements, allergen information please contact us prior to your reservation. Should you wish a specific dish for a special occasion, please contact us.
* Cheese selection can be added as a 4th course for a £6.00 supplement per person