Heirloom

Food

 
We are a modern British restaurant in the heart of North London’s Crouch End offering a daily-changing menu. Tuesday to Saturday you will have the choice of A La Carte seasonal dining with a festive feel. 
On Saturdays we offer a Brunch service and on Sundays a traditional Sunday Roast.
 
We will post a copy of our menus here to view online every day. 
 
 
- Dinner - Sample
 
Starters
 
Green herb & spinach velouté razor clams, horseradish, olive oil & lemon sorrel 8
 
Ham hock & chicken terrine homemade piccalilli, mustard butter & sourdough 6.5 
 
Hand-dived Orkney scallops parsnip, orange peppers & pink grapefruit 12
 
Heritage carrots (v) whipped goat’s curd, walnut, ice lettuce & date dressing 7
 
Heirloom Boudin noir Roscoff onion, sweet onion mayo, chicory & deep fried egg 7
 
Confit cauliflower (v) smoked almonds, tandoori yogurt & sultanas 6.5
 
 
Mains
 
Windsor pork chop garlic mash, hispi cabbage, green sauce & crispy onion 16
 
John Dory romanesco, charred leek, salsify, cockle & herb butter 19
 
Monkfish Toulouse sausage, tardivo, monk’s beard, potato foam & bacon crumb 19
 
BBQ graffiti aubergine (v) chickpea fritter, hummus & cabbage leaf 15  
 
Morels (v) spätzle, Muscade pumpkin, pine nut & truffle mayonnaise 17
 
Creedy Carver duck watercress, crispy potato, chestnut & heritage beetroot 20
 
Aged Red Sussex rib-eye (300g) beef fat chips, grelot onion & purple rocket 27
 
 
Desserts
 
Valrhona chocolate vanilla mascarpone, blood orange & hazelnut biscuit 7
 
Amalfi lemon posset Yorkshire rhubarb & shortbread biscuit 6.5
 
Open poached pear tart crème anglaise, honey & feuille de brick 6.5
 
 
  
 
- Sunday Lunch -  Sample
 
Starters
Homemade black pudding, onion purée & crispy egg                      6.5
Cornish crab, red pepper, tardivo & watercress purée                    8
Charred kohlrabi, beetroot, goat’s cheese & ice lettuce (v)            6.5
Goose & foie gras terrine, pickled veg salad & toast                         7                
Duck breast salad, grapefruit, fennel & almond                                 7                                                                
 
Fish
Sea trout, cauliflower chowder, clams, romanesco & hazelnuts    17       
 
Roasts 
 
Muscade pumpkin, lentil & chanterelle (v)     14       
Windsor pork loin & pig’s cheek gravy       16                                                                 
12-hour braised Blackface lamb shoulder     17
42-day aged Red Sussex beef rump     18
 
Served with Yorkshire pudding, dripping potatoes, 
heirloom carrots, parsnip & hispi cabbage
 
Dessert
Apple crumble & vanilla ice cream                                     
Rhubarb & custard panna cotta, shortbread
Chocolate, pistachio, blood orange & salt caramel ice cream        
Selection of British cheeses, biscuits & chutney
 
 
 
 
 
- Brunch - Sample
 
Truffled chestnut mushrooms, poached eggs & toasted brioche 9
Toulouse sausage, bubble n squeak, fried duck egg 10
Potato & goat’s cheese rosti, poached eggs, tomatoes & hollandaise 9
Grilled halloumi, roast red peppers, fried egg & toast 9
Glazed streaky bacon, caramelised onion, fried duck egg & toast 11
Croque Monsieur, mustard mayo & mixed salad 8.5  
Crispy duck leg, baby gem lettuce, mashed roots & duck egg 12
Red Sussex rib-eye, duck fat chips & mixed salad (200g) 17
 
All brunch items are available as a half portion for children
 
Sweet
 
Rhubarb & honey panna cotta, pecan crumb 6
Valrhona Chocolate, raspberry, hazelnut & milk ice cream 6
British cheeses, biscuits & chutney 9