Evening Menu
Curated evenings at the Lido · Thursday to Saturday, 5 – 9.30pm
Our evening menu, served Thursday to Saturday. A story in five chapters, from snacks and seasonal starters to slow, generous mains, and something sweet to finish.
Preface
Snacks & nibbles
House olives (PB)6
With capers & charred citrus
Warm house bread (PB)6.50
With whipped nduja butter
Smoky muhammara (PB)7.50
With warm pitta
Prologue
Starters
Pork belly10
Pedro Ximénez caramel, fresh apple, burnt apple ketchup & pork puff
Mushroom parfait (PB)10.50
Silky seasonal field mushroom parfait with tamari, mirin & red wine, pickled mushrooms & puffed buckwheat
RR winter burrata (V)12.50
Salt-baked winter beetroot, tahini, lemon, candied golden beetroot & toasted hazelnuts
Main Story
Mains
Confit lamb shoulder24
Creamy polenta with Parmesan, heritage carrots, crispy silverskin onions & lamb jus
Market fishMP
Pan-fried market fish, braised lentils, roasted kale & glazed carrots
Homemade gnocchi (PB)18.50
Pan-seared gnocchi with pumpkin purée, roasted pumpkin, charred shallots, rosemary, thyme, toasted walnuts & chervil
Footnotes
Sides
Crispy potato pavé (V)7
Smoked salt
Confit and charred leeks6
Preserved lemon dressing & walnut dukkah
Pear, walnut & chicory salad (PB)6
With pear & Champagne dressing
Epilogue
Desserts
RR sticky toffee pudding (V)10
Rich date sponge, cola & bourbon sauce, vanilla ice cream & chocolate bourbon
Whipped chocolate mousse (PB)9.50
Hibiscus-poached pear & toasted hazelnuts
Spiced apple and damson crumble (PB)8.50
Toasted coconut, chai & coconut custard
Alcoholic drinks are served from 11am onwards
Allergies & intolerances: ask for details before ordering
A discretionary 12.5% service charge will be added to your bill. If you would like it removed, just ask your server.
(V) Vegetarian|(PB) Plant Based|(MP) Market price