The Menu
Menus that follow
the seasons.
There is no fixed menu at Table Privée. Each dinner is composed around what is at its finest — guided by the season, the region, and the story you want to tell at your table.
March — May
Spring
Wild asparagus, spring peas, fresh ricotta, and the first of the season's herbs. Light, verdant, and full of promise.
Request This MenuBurrata with pea shoots & preserved lemon
Grilled asparagus, soft egg & bottarga
Herb-crusted lamb, spring vegetables & jus
Lemon posset, shortbread & elderflower
Sample menu — all courses are adapted to your preferences, dietary requirements, and the finest available produce.
Our Sourcing
The story behind every ingredient
Heritage Farms
We work exclusively with small-scale producers who prioritise soil health, animal welfare, and traditional growing methods.
Coastal Fishermen
Day-boat catches from trusted fishermen along the Mediterranean coast — line-caught, sustainable, and supremely fresh.
Artisan Producers
Aged cheeses, cold-pressed oils, hand-cured meats — sourced from artisans who have perfected their craft over generations.