BRUNCH TIPPLES

1 BRUNCH Saturday from to Banana-Cacao Pancakes Cacao Avocado, Poached Egg Smashed Market bananas and cacao & Sourdough TIPPLES nibs in lieu of flour, for a more satisfying pancake. Lightened by From our friends Bread Ahead down the road: thick-sliced, toasted Hotel Chocolat Valdobbiadene Bloody Mary of the Gods yoghurt and cacao pulp sorbet. sourdough, with gleefully smashed Prosecco Superiore DOCG Made with freshly squeezed 70% dark chocolate sauce to drizzle. avocado and ground nibs. Cacao salsa Borough tomato juice. Infused Tangy raspberry coulis. (V) and zingy lime-pickle dressing. (V). Mimosa with whole roasted cacao beans . Freshly squeezed Borough orange Cacao-Braised Beef Sweet Potato &. Theobroma cacao, food of the gods'. Mac & Cheese Muffin Red Pepper Hash juice, our Prosecco Superiore DOCG. For the morning after the night Refreshing cacao pulp and malty nibs. before. Stuffed into a fluffy English Poached egg.

2 Cacao-avocado crush. MARKET SMOOTHIES All muffin: creamy al dente macaroni;. melted mature Cheddar;. Crispy sweet potato spirals. (V). Garden Breakfast Produce chosen fresh from the Market Avocado, banana, apple, cacao-braised beef featherblade;. saut ed mushrooms. Toasted English muffin, cacao this morning, blended to order. vanilla (VE) hash, lightly spiced aubergine and Atop: poached egg. (A). Blueberry, raspberry, Pineapple, passion fruit, Portobello mushroom. Poached egg. strawberry (VE) guava, apple (VE) Salmon & Scallop Salad of wilted spinach, vine tomatoes Scottish salmon slowly cured in our and nib-oil tossed rocket. Drizzle of own Cacao Gin. Flash-seared king white chocolate hollandaise. (V). scallop. Toasted English muffin and a Rabot Porridge Coconut & Cacao perfectly poached egg. Smattering of Rabot Benedict Satisfyingly chunky rolled oats. Stir Smoothie Bowl cacao nibs and rocket. (SF, A) Breakfast Salad in cacao honey and our 70% dark Things that grow together, go Subtly sweet baby spinach and curly chocolate, to taste.

3 Organic dairy together, and these two thrive The Rabot Full English fris e lettuce contrast with smoked or oat milk you decide. (V) side-by-side on our Saint Lucia Sausages enriched with cacao beer streaky bacon. Flourish of cacao nibs, cacao farm. Pineapple adds zing, beef stock. Thick-cut, smoked sourdough croutons, white chocolate Fruit Platter banana brings texture and there's streaky bacon. Fluffy toasted English hollandaise. Start the day the right way. Rustic spinach for your well-being. muffin, poached egg, white chocolate Market-ripe fruit, cut la minute for Inspired by breakfast at our hotel, hollandaise. Roasted tomato and freshness. Revitalising cacao pulp as the Caribbean sun rises over the Portobello mushroom dusted with Make it vegan: sorbet with nibs. Breakfast for one Piton Mountains. (VE) cacao nibs. What mornings were just ask your server. or a side for two. (V) made for. (A). DIETARY INFORMATION (V) vegetarian , (VE) Vegan, (A) Contains Alcohol, (SF) Shellfish, (N) Nuts.

4 ALLERGEN INFORMATION If you have any allergies or dietary requirements, for example you are avoiding wheat or *This dietary can be removed from some of our dishes. gluten, please speak to a member of our team. STARTERS. Goat's Cheese, Caramelised Fig Seared King Scallops, & Sourdough 8 Celeriac Pur e 13. Goat's cheese, two ways: rolled in Our most popular starter. Scottish toasted pumpkin seed and in salted coastal king scallops direct from cacao crumb. Both whipped super- our market angler partner, flash- smooth with delicate, lychee-like seared with crunchy, intense cacao cacao pulp. Borough sourdough for nibs. Pur es: earthy beet and light, crunch. Caramelised fig, butternut comforting celeriac smoothed with squash pur e and onion-cacao cacao butter. (SF). marmalade for contrast. A lighter The Rabot Winter Warmer 8. starter. (V). Creamy butternut squash soup, Hereford Beef smoothed with cacao butter. Puff Yorkshire Pudding 9 pastry wreath peppered with cacao Rabot London offers a range of contemporary dishes drawing on A starter that boasts a roast.

5 Nibs. Blanched Japanese artichoke the best culinary traditions of the Caribbean, West Indies and Yorkshire pudding on a velvety cacao- and heritage carrots, tossed in Britain, using freshly roasted cacao as a subtle savoury spice. red wine reduction, filled with white cacao-herb oil. Just what the season Rabot brings to Londoners the cacao-centric cuisine of its hugely chocolate mash. 24-hour cacao ordered. (VE). successful sibling, the Rabot Restaurant, Saint Lucia, launched on nib-marinated, grass-fed Hereford Winter Mushroom Saut 9. our 275-year-old Rabot Estate cacao farm in 2011. flank beef seared rare for exceptional Market mushrooms saut ed with flavour. (A). cacao butter and roasted garlic. Pulled Pork Piton 9 Caramelised salsify and chestnut. The Pitons are two astonishingly Celeriac pur e with a hint of cacao symmetrical sea mountains in Saint butter. Deep, creamy, umami. Lucia. Rising above a rainforest (VE, N*).

6 Canopy of foliage, they overlook our Assiette of Cacao 6. island hideaway and cacao farm. Here, Chocolate balsamic reduction, cacao our pulled pork Piton-style is slow- pesto, nib butter, freshly baked cooked and tender in mashed potato, sourdough. (V, N). with a crisp breadcrumb and cacao nib coating. Vegan? Simply ask. ALLERGEN INFORMATION If you have any allergies or dietary requirements, for example you are avoiding wheat or gluten, please speak to a member of our team. MAINS. 12-hour Marinated Mac & Cheese 16 King Scallops, Clams & White Seafood Cacao Bouillabaisse 22. Bois Band ' Chicken 19 A national treasure in the Caribbean, Chocolate Sweetcorn Pur e 26 We spend hours making the Bois Band (pronounced Bwah for ours we heighten the flavour Tender, juicy king scallops, marinated silken broth for our much-loved Bonday') rum has been loved for with a hint of mushroom in creamy, in subtle, refreshing cacao pulp, gently bouillabaisse.

7 It bubbles slowly, centuries by the local communities melted mature Cheddar. So moreish, seared to perfection and finished with brimming with cacao nibs, fresh around our cacao farm. A riot of you'll want to eat the bowl which a touch of cacao oil for a delicate tomatoes, herbs and fennel. We spike spice and sweetness, with notes of you can, it's puff pastry kneaded with smokiness. Subtle, buttery clams. Riot it with cayenne and saffron before cinnamon, star anise and nutmeg and cacao nibs. Served with a whirl of of summer vegetables. Creamy white adding the freshest fish and shellfish. one special ingredient the bark of smoked paprika coleslaw. (V) chocolate and sweetcorn pur e. Tart, We use only line-caught, sustainable tropical tree Richeria grandis. Unites - Take it to another level. Add fragrant yuzu gel. (SF) fish, never farmed. (SF, A). chicken breast and sweet potato. (A) cacao-infused Hereford beef trimmings 5 (A) Inside-out' Aubergine Curry 16 Salt Marsh Lamb 26.

8 Slow-cooked, Stuffed - Make it tipsy. Its perfect match: Delicately spiced aubergine with Loin served rare, as the chef Hereford Beef 23 Bloody Mary of the Gods 9 coconut yoghurt and sundried tomato recommends. Marinated for Prime grass-fed featherblade, concasse. Crowned with market 24 hours in cacao nibs and topped marinated in cacao nibs for 24 hours, The King of Burgers 16 vegetables punctuated with carta di with a pistachio-herb crust. Served then slow-cooked until it falls apart Aged Cheddar, triple-cooked chips, musica: amazingly thin, crisp sheets with velvety reduced stock and at the slightest touch. Stuffed with cacao Creole chutney, 70% ganache. of unleavened bread. A towering chocolate demi-glace. Chestnut, a mushroom, mint, parsley and It took us a long time to create tribute. (VE) candied and pur ed. Delicate thyme duxelle. Deep, rich glaze of our signature burger. We settled - Add chicken 6 cauliflower pur e.

9 (A*,N). beef stock, red wine, 70% dark and on chopped rump steak, with only balsamic. Seasonal mushrooms, a smattering of other ingredients saut ed in cacao butter. and a side of our melting 70% dark Pea pur e. (A) chocolate ganache. We think we've - Up your game: add our white chocolate mash (V) nailed it. (A*). - Add bacon 2. SIDES All Saint Lucian-style Hake 20 Beet Wellington 18 White Chocolate Mash Borough Vegetables Our homage to the tamarind, an Beet not beef. Borough beetroot Shouldn't work, but it does. Roasted roots with cacao honey (V). unapologetically zingy Caribbean fruit. marinated in cacao nibs, Addictive. (V). Seasonal Greens Succulent Cornish hake with a fresh pomegranate molasses and apple. Thick-cut Chips Shredded Brussels sprouts and green herb and cacao nib crust. Swaggering Baked with a mushroom, spinach With cacao ketchup. (VE) beans (VE). tamarind, coconut and cacao sauce and cacao nib duxelle in puff pastry.

10 Packs a punch. Subtle cacao pulp- Market baby vegetables and cashew Saut ed Market Spinach braised aubergine. sour cream. (VE, N) With cacao nib butter. (V). DIETARY INFORMATION (V) vegetarian , (VE) Vegan, (A) Contains Alcohol, (SF) Shellfish, (N) Nuts. ALLERGEN INFORMATION If you have any allergies or dietary requirements, for example you are avoiding wheat or *This dietary can be removed from some of our dishes. gluten, please speak to a member of our team. DESSERTS The Anatomy fig. 1. Chocolate Sticky Toffee Pudding 11. Small but mighty. Trio of bold yet Molten Chocolate Lava 9. Your cake runneth over with intense 70% dark. Served with a sesame and of Cacao balanced sponges: malty, deep, not Nigella seed tuile and house cacao too sweet. Pumpkin seed granola for nib ice cream, gently infused over 24. crunch. Orange for contrast. Cocoa hours. (V). Whip for lightness. Served with a shot - Make it tipsy. Its perfect match: We've long adhered to the Japanese principle of mottainai: the of Salted Caramel Vodka Liqueur, to La Hechicera rum, 50ml 6 elegance in producing as little waste as possible and using the full value of everything.