WHAT S I N A NAM E? The name of this restaurant refers to the nickname for the distinctive livery of the Flying Scotsman s dining car, the

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2 WHAT S I N A NAM E? The name of this restaurant refers to the nickname for the distinctive livery of the Flying Scotsman s dining car, the evocatively named Plum Spilt Milk.

3 Chef Director: Mark Sargeant Mark Sargeant is one of the UK s most highly respected and celebrated chefs. Young Chef of the Year in 2001, Mark went on to become Gordon Ramsay s head of operations, working alongside him for 14 years, and in that time heading Gordon Ramsay at Claridges, winning and retaining a Michelin star, and co-authoring with Ramsay eight best-selling books. As Chef Director, Mark oversees all cuisine for the GNH Bar, Plum Spilt Milk, KIOSK and room service. Mark regularly appears on television and has several influential advisory contracts with leading food manufactures and is head chef for American Airlines first class and business class service. Executive Chef: Mike Denman Mike Denman is an exceptional chef and a natural leader in the kitchen. He came to the Great Northern Hotel from the famed Hix Soho restaurant, where he had been head chef for four years, overseeing up to 400 covers a day. Mike trained under Gordon Ramsay and rose to the position of senior sous chef before moving to Hix Soho to be head chef. Born in Kent, and a former pig farmer, Mike s passion for provenance and creativity is reflected across the menus in the GNH Bar, Plum Spilt Milk, KIOSK and in the hotel s room service offering.

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5 Plum Spilt Milk, one of London s finest destination restaurants, is situated on the first floor of the GNH. Under the direction of celebrated Michelin-star winning chef, Mark Sargeant, the cuisine is Modern British with menus changing throughout the year. The design of the restaurant is stunningly beautiful and has won several coveted international awards. The service is critically acclaimed for being attentive yet relaxed. Fresh, seasonal ingredients create cuisine of the highest quality. Using small suppliers of free-range and rare-breed produce from around the British Isles. Our fish is sourced daily from the historic ports of Brixham on the English Riviera and Hastings and Rye on the South coast. You should always advise your server of any special dietary requirements, including intolerances and allergies. Where possible, our trained staff will advise you on alternative dishes. However, while we do our best to reduce the risk of cross-contamination in our restaurants, we cannot guarantee that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. Guests with severe allergies are advised to assess their own level of risk and consume dishes at their own risk. A discretionary service charge of 12.5% will be added to your bill.

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7 FESTIVE PARTY MENU TH NOVEMBER 30 TH DECEMBER PER PERSON STARTERS Creamed cauliflower soup, hazelnuts & truffle oil Oak smoked Lincolnshire smoked salmon, shaved fennel, cox's apple, dill & mustard vinaigrette Crispy pork belly, Stornoway black pudding, baby spinach, celeriac & pear remoulade Hand-picked Devon crab, potato rosti, brown crab mayonnaise, shaved radish & soft herbs ( 6 supplement) MAIN COURSES Roast Norfolk bronze turkey, chestnut stuffing, pigs in blankets, cranberry sauce Braised feather-blade of native breed beef, buttered spinach, baked parsnip, stilton & whisky sauce Parsley crusted fillet of cod, mushroom & winter vegetable broth, cavolo nero Pan-fried potato gnocchi, baked squash, chanterelles & sage Pan-fried fillet of halibut, grilled baby gem, lobster bisque, Noilly Prat ( 10 supplement) All served with duck fat roast potatoes & seasonal vegetables PUDDINGS Christmas pudding iced parfait, Pedro Ximenez jelly, frosted cranberries Dark chocolate mousse with honeycomb ice cream & spiced poached pear Lemon, almond & polenta cake, lemon curd, blackberry sorbet, basil A selection of British farmhouse cheeses, plum chutney and biscuits ( 5 supplement or 10 as an extra course) Mince pie crumble tartlets

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9 BREAKFAST MENU Mon-Fri 7am-11am & Sat-Sun 8am-11am HEARTY FULL ENGLISH BREAKFAST 17 Cackleberry Farm eggs - any style, Paddock Farm sausage, smoked free range bacon, slow roast tomato, Stornoway black pudding, Portobello mushroom, white or granary toast EGGS BENEDICT Florentine 10 Royale 14 MACSWEEN S HAGGIS fried duck s egg 10 IRISH POTATO CAKES grilled smoked bacon & fried eggs 12 SCRAMBLED EGGS Severn & Wye smoked salmon, granary toast 14 GRILLED SMOKED BACON & FRIED EGG in an artisan roll 8 POACHED FILLET OF SMOKED HADDOCK sautéed potatoes, poached egg & grain mustard sauce 14 EAST COAST KIPPER Parsley butter 9.75 HEALTHY VEGETARIAN FULL ENGLISH 16 Cackleberry Farm eggs any style, baked Portobello mushroom, slow roast tomato, spinach, smokey butter beans and crushed avocado, white or granary toast BRAISED SMOKEY BUTTER BEANS two poached eggs & pumpkin seeds 12 WHEAT AND DAIRY FREE ALMOND PANCAKES blueberries, raspberries & honey 12 HOT SMOKED SALMON poached egg, spinach & mushroom on toasted rye bread QUINOA GRANOLA coconut yoghurt, mango & passion fruit 10 OVERNIGHT OATS poached plum, almonds & agave 8 CRUSHED AVOCADO on thick granary toast, slow roast tomatoes, poached egg & pesto FRESH FRUIT SALAD lemongrass syrup 8 SWEET PORRIDGE berry compote maple syrup 7 PASTRIES croissant pain au chocolat pain au raisin 3.50 Almond croissant 4.25 GRANOLA Greek yoghurt & strawberries 8 TOAST white granary, preserves 4.50 BRIOCHE EGGY BREAD bananas, pecans & salted caramel sauce 8.50 SIDES Two Cackleberry Farm eggs 3.50 Baked Portabello mushroom 2.50 Baked beans 2.50 Stornoway black pudding 3 Grilled smoked bacon 3 Paddock Farm sausage 3 Crushed avocado & chilli 3 Irish potato cakes 3.50 Slow roast tomato 2.50 COFFEE Espresso sng / dbl 3.50 / 4 Latte 4.50 / Mocha 4.50 Cappuccino 4.50 Hot chocolate 4.50 FRUIT JUICES 3.50 Orange, Apple Pink grapefruit Pineapple, Cranberry LOOSE LEAF TEAS 4.50 Earl grey / Green Camomile / Jasmine Lemon verbena Peppermint / Fresh mint

10 WEEKEND BRUNCH 11am-4pm Saturday & Sunday BREAKFAST MARTINI BUCKS FIZZ BELLINI BLOODY MARY 8.50 CHAMPAGNE BRUNCH 70 FOR TWO One dish per person from our EGGS & BRUNCH SECTION includes a bottle of Billecart-Salmon Champagne, tea or coffee FIRST COURSES & SMALLER DISHES CREAMED CAULIFLOWER SOUP hazelnuts & truffle oil 8.50 CORNISH FISH SOUP rouille & croutons 9 WALDORF SALAD chicory, blue cheese dressing 10 HOT SMOKED SALMON shaved fennel, cox s apple, dill & mustard vinaigrette 11 ORANGE & TARRAGON GRAVADLAX soda bread 8 POMEGRANATE MOLASSES GRILLED AUBERGINE chermoula, shaved vegetables & sumac 9.50 BURRATA Woodall s air-dried ham, pickled girolles & pine nuts 14 EGGS & BRUNCH EGGS - Benedict 10 Florentine 10 Royale 14 DORSET LOBSTER BENEDICT 25 ( 10 supplement on Champagne Brunch) FULL ENGLISH BREAKFAST eggs any style, Paddock Farm sausage, smoked free range bacon, slow roast tomato, Stornoway black pudding, Portobello mushroom, white or granary toast 17 VEGETARIAN FULL ENGLISH eggs any style, baked Portobello mushroom, slow roast tomato, spinach, baked beans and crushed avocado, white or granary toast 16 ON TOAST CRUSHED AVOCADO roast tomatoes, poached egg & pesto PORTOBELLO MUSHROOMS Stilton & watercress 1 1 DARTMOUTH CRAB & crushed avocado MACSWEEN S HAGGIS fried duck s egg 10 BRIOCHE EGGY BREAD banana, pecans & salted caramel 8.50 IRISH POTATO CAKES grilled smoked bacon & fried eggs 12 BRAISED SMOKEY BUTTER BEANS two poached eggs & pumpkin seeds 12 POACHED FILLET OF SMOKED HADDOCK sautéed potatoes, poached egg & grain mustard sauce 14

11 WEEKEND BRUNCH 11am-4pm Saturday & Sunday L ARGER DISHES NATIVE BREED BEEF HAMBURGER smoked bacon, Keen s cheddar, smoked tomato relish, fries BUTTERMILK FRIED CHICKEN BURGER Sriracha mayonnaise Asian slaw, fries PORK CHEEKS braised with honey and cloves, orange & mustard-glazed root vegetables 21 TODAY S CUTS OF BEEF grass-fed native breed, minimum 28-day dry-aged, béarnaise sauce, hand cut beef dripping chips market price PAN-FRIED POTATO GNOCCHI baked squash, chanterelles & sage 18 GRILLED MARKET FISH Meunière sauce market price PLUM SPILT MILK SUNDAY ROAST All Served with Duck fat roast potatoes, Yorkshire pudding, gravy & seasonal vegetables 28-day aged native breed Yorkshire beef sirloin 24 Slow roasted free range Gloucester Old Spot pork belly 22 SHARING SUNDAY FEASTS Mixed pork belly and roast beef platter, extra potatoes & stuffing (minimum 2 people) 26pp Springfield Farm whole free range chicken, brined & butter roasted breasts, duck fat confit legs, slow roasted garlic bread sauce, gravy (for 2 people) day aged native breed Chateaubriand of beef (for 2 people) 75 Available on Sundays only SIDES Hand cut beef dripping chips 4.50 Honey roasted carrots & parsnips 4.50 Buttered seasonal greens 4.50 Sautéed new potatoes 4.50 Bacon 3 Sausage 3 Tomato 2.50 Avocado 3 Eggs 3.50 Smoked paprika fries 4.50 Devilled mushrooms 3 Beans 2.50 Rarebit fingers 7 Toast 4.50 Rosemary fries 4.50 A discretionary service charge of 12.5% will be added to your bill.

12 Á LA CARTE APERITIF COCKTAILS ROB ROY 12 STRAIGHT UP NEGRONI 11 OLD CUBAN 11 FIRST COURSES Creamed cauliflower soup, hazelnuts & truffle oil 8.50 Spiced Cornish fish soup, red pepper rouille & croutons 9 Hot smoked salmon, shaved fennel, cox s apple, dill & mustard vinaigrette 11 Marinated beets, Graceburn feta, pickled cucumber, mint & pistachio dressing 9.50 Crispy pork belly, black pudding, baby spinach, celeriac & pear remoulade 11 Pomegranate molasses grilled aubergine, chermoula, shaved vegetables & sumac 9.50 Seared Loch Fyne scallops, roasted cauliflower, samphire & sherry vinegar caramel 17 Burrata, Woodall s air-dried ham, pickled girolles & pine nuts 14 Hand-picked Devon crab, potato rosti, brown crab mayonnaise, shaved radish & soft herbs 15 FISH Pan-fried fillet of halibut, grilled baby gem, lobster bisque, Noilly Prat 3 3 Parsley crusted fillet of cod, mushroom & winter vegetable broth, cavolo nero 24 Pan-fried fillet of sea trout, curried mussels, coconut & celeriac 21 Grilled market fish, Meunière sauce market price Seared Loch Fyne scallops, roasted cauliflower, samphire & sherry vinegar caramel 17 / 34

13 Á LA CARTE MEAT Springfield Farm chicken breast, chestnut, herb & garlic stuffing, sprout tops & chanterelles 23 Pork cheeks braised with honey and cloves, orange & mustard-glazed root vegetables 21 Rosemary & fennel seed crusted fillet of beef, buttered spinach, baked parsnip, blue cheese & whisky sauce 38 Aromatic roasted duck breast, duck leg wonton, green mango, peanut & fresh herb salad 26 Today s cuts of beef, grass-fed native breed, minimum 28-day dry-aged, béarnaise sauce, hand cut beef dripping chips market price FOR TWO Free range Gloucester Old Spot pork belly, 8-hour slow roasted, maple & bourbon glazed 48 Caramelised apple, Stornoway black pudding & grain mustard mash Beef Wellington, grass-fed native breed fillet, minimum 28-day aged 8 0 Sautéed new potatoes, parsley butter, seasonal vegetables Springfield Farm whole free range chicken, brined & butter roasted breasts, duck fat confit legs, slow roasted garlic bread sauce, gravy 5 5 Sautéed new potatoes, parsley butter, seasonal vegetables VEGETARIAN Salt-baked celeriac fritter, parsley & tahini yoghurt, winter slaw, citrus & maple dressing 1 8 Artichoke heart, tomato & black olive stew, olive crumb, salsa verde 19 Pan-fried potato gnocchi, baked squash, chanterelles & sage 1 8 SIDES 4.50 Honey roasted carrots & parsnips Minted new potatoes Sautéed new potatoes Buttered mashed potatoes Hand cut beef dripping chips Buttered seasonal greens Sutton Farm garden salad

14 Á LA CARTE PUDDINGS PAIRED WITH WINE Chocolate orange Baked Alaska, chocolate sauce 16 (for two to share) Tokaji Aszu 5 Puttonyos, Beres Iced peanut parfait, chocolate ganache, salted caramel sauce 8 10-year-old Tawny Port, Quinta do Infantado NV 8 Chilled coconut and cardamom rice pudding, grilled pineapple & lychee 8.50 Cyprès de Climens, Barsac, Grand Vin de Sauternes Grüner Veltliner Eiswein, Weingut Rabl Lemon, almond & polenta cake, lemon curd, blackberry sorbet, basil 8.75 Grüner Veltliner Eiswein, Weingut Rabl Tokaji Aszu 5 Puttonyos, Beres Dark chocolate mousse with honeycomb ice cream & spiced poached pear 8.50 Recioto della Valpolicella, Corte Giara Plum Spilt Milk 8.50 Recioto della Valpolicella, Corte Giara Grüner Veltliner Eiswein, Weingut Rabl Salted caramel truffles 4 CHEESE Charlton cheddar, Colston Bassett stilton & Baron Bigod Recioto della Valpolicella, Corte Giara Baked Tunworth cheese, croutons & chicory 14 (for two to share, please allow 15 minutes) 10-year-old Tawny Port, Quinta do Infantado NV 8 Cheeses on our menu may be made using raw milk or animal rennet, please speak to staff for more details

15 Á LA CARTE SWEET WINES Late Harvest Semillon, Famiglia Bianchi Recioto della Valpolicella, Corte Giara Cyprès de Climens, Barsac, Grand Vin de Sauternes Tokaji Aszu 5 Puttonyos, Beres Grüner Veltliner Eiswein, Weingut Rabl DIGESTIVE COCKTAILS SORBET ALEXANDER 11 SHERRY COBBLER 11 AMARETTO APPLE SOUR 10 HOT DRINKS Espresso Single 3.50 Double 4 Latte 4.50 Cappuccino 4.50 Americano 4 Flat white 4.50 Irish coffee 8 English breakfast Fresh mint Peppermint Green tea Jasmine Earl Grey Chamomile Lemon Verbena 4.50 You should always advise your server of any special dietary requirements, including intolerances and allergies. Where possible, our trained staff will advise you on alternative dishes. However, while we do our best to reduce the risk of cross-contamination in our restaurants, we cannot guarantee that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. Guests with severe allergies are advised to assess their own level of risk and consume dishes at their own risk. A discretionary service charge of 12.5% will be added to your bill.

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