The Commonwealth Club

Enjoy classic European dishes with an international twist from the Commonwealth Club's head chef Oliver Tobias during the Royal wedding.

Commonwealth Club restaurant
Commonwealth Club restaurant
The menu consists of rabbit ballontine, buttered broad beans, and wild garlic jus or asparagus and tarragon scented cous cous with watercress vinaigrette and dessert such as roasted necterines, balsamic syrup and honey and pecan ice-cream.

It costs £40 per person. Champagne and sparkling wines are available from £33.50 per bottle, and wines from £18.50.

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