The Clove Club serves a festive four course lunch menu
London, United Kingdom
Orkney scallops with clementine and truffle, slow roast guinea fowl with chestnuts, and warm potato mousse with coffee and salted caramel feature in the restaurant's seasonal festive offering.
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The Clove Club’s approach to winter dining turns on the simple principle that a kitchen should answer to the season, not override it. This philosophy crystallises in the four course festive lunch menu now being served, built around what is genuinely at its peak right now: Orkney scallops paired with clementine and truffle; slow roast guinea fowl with chestnuts and chanterelles; warm potato mousse with coffee and salted caramel.
The menu sits at £155 per person and reads as an exercise in restraint as much as abundance. Each course draws from ingredients at their moment of excellence, rather than chasing exoticism for its own sake. The kitchen’s commitment to this seasonal rhythm means the offerings will evolve as winter progresses and spring arrives, with different ingredients moving in and out of focus as supply and the calendar dictate.
Whether the occasion calls for a leisurely lunch among friends, a family gathering or an end of year celebration, the restaurant welcomes reservations. The full sample menu and booking details are available through their website.
Imagery courtesy of The Clove Club (@thecloveclub).