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Restaurant & Menu
We are delighted to welcome you to Bechstein Hall Restaurant, where the harmony of fine dining and exceptional ambience is at the heart of what we do. Set in a warm and elegant environment, we offer more than just a meal—we offer an experience.
Our head chef, Netish Nunnan, is a culinary visionary renowned for his innovative approach to British cuisine. With a passion for using the finest seasonal ingredients sourced from local farms and trusted producers, Chef Nunnan ensures every dish on our menu reflects the rich flavours and traditions of the region, reimagined with modern flair.
Whether you’re here for a concert or celebrating a special occasion, our menu has been thoughtfully crafted to complement the event, offering a symphony of flavours that resonate with the artistry of the music. Each dish is a blend of creativity, sustainability, and the freshest produce.
So sit back, relax, and prepare to embark on a journey that indulges both your palate and your senses. Enjoy the fusion of gastronomy and music in perfect harmony!
TUESDAY - FRIDAY
3-course meal – £ 60 per person
Starters
– Cornish white crab
Brown crab dressing, pink grapefruit, corn chips and coriander
– A pressing of free-range chicken and tarragon
San Marzano tomato and sultanas chutney
– Crottin Goats cheese and truffle croquettes
Beetroot chutney, pomegranate and popcorn shoots
– Maple roasted parsnip and miso soup (Vg)
Granny smith apples
Mains
– Slow-cooked short rib of beef
Mousseline potato, heritage carrots, lemon thyme jus
– Pan roasted fillet of Cod
Olive oil crushed potatoes, cockle fritter and Beurre Blanc
– Devon White free-range roast chicken breast
Sweet potato, pickled crispy shallots and creamed chicken sauce
– Pan-fried herb gnocchi (Vg)
Tender stem Broccoli, braised Roscoff onions, garlic chips
Sides
– Seasonal sides (£6 each)
Desserts
– Vanilla and mascarpone crème brûlée
Plum compote, spiced shortbread
– Chocolate and raspberry cake (Vg/Gf)
Raspberries and chantelle cream
– Warm sticky toffee pudding (Gf)
Toffee sauce and vanilla ice cream
– A selection of British cheese
Pear chutney quince paste, artisan crackers
SATURDAY
3-course meal – £ 90 per person
Starters
– Poached Scottish lobster
Jerusalem artichoke, black truffle and lamb’s lettuce
– Twice-baked Kentish Blue cheese souffle (V)
Pears, endive and white balsamic
– Warm croquettes of Gressingham duck
Butternut squash, shimeji mushroom, honey and five spice jus
– Roasted cauliflower and truffle soup (Vg)
Granny Smith apples
Mains
– Roasted dry-aged fillet of beef Wellington (served medium-rare)
Roasted potatoes, heritage carrots, thyme jus
– Pan roasted fillet of wild Sea bass
Potato terrine, Cumbria oyster fritter, champagne sauce
– Devon White free-range roast chicken breast
Wild mushrooms, fondant potato, butter chicken sauce
– Pithivier of wild mushrooms and black truffle (Vg)
Spinach and butternut squash puree
Sides
– Seasonal sides (£6 each)
Desserts
– Strawberry and raspberry cheesecake
Berry compote and strawberry sorbet
– Chocolate Truffle mousse
Crème fraîche ice cream burnt white chocolate
– Chocolate and raspberry cake (Vg/Gf)
Raspberries and chantelle cream
– A selection of British cheeses
Pear chutney and quince paste, artisan crackers
SUNDAY ROAST
3-course meal – £ 50 per person
Starters
– Bechstein Hall Salmon Gravlax
Scottish salmon gravlax , whipped cod roe keta caviar
– A pressing of free-range chicken and tarragon
San Marzano tomato and sultanas chutney
– Crottin Goats cheese and truffle croquettes
Beetroot chutney, pomegranate and popcorn shoots
– Maple roasted parsnip and miso soup (Vg)
Granny smith apples
Mains
– Roasted dry-aged forerib of beef
Roasted potatoes, heritage carrots, parsnips and Yorkshire pudding, red wine jus
– Roasted Poussin
Roasted potatoes, heritage carrots, parsnips and Yorkshire pudding, red wine jus
– Pan-roasted fillet of Cod
Potato terrine, cockles, Cumbria oyster fritter, beurre blanc
– Pan-fried herb gnocchi (Vg/Gf)
Tender stem broccoli, braised Roscoff onions, garlic chips
Desserts
– Vanilla and mascarpone crème brûlée
Plum compote, spiced shortbread
– Chocolate and raspberry cake (Vg/Gf)
Raspberries and chantelle cream
– Warm sticky toffee pudding (Gf)
Toffee sauce and vanilla ice cream
– A selection of British cheeses
Pear chutney quince paste, artisan crackers
Please be advised that a 12.5% discretionary service charge is applied to all bills. This charge is intended to reflect the quality of service provided by our team.
We regret that we cannot advise customers with nut allergies & intolerances to eat at our restaurant as we cook with nuts. There could be accidental cross-contamination from cooking oils, utensils or nut particles.