Seasonal Velouté
530
£ 13
Fresh Mackerel, Marinated And Cooked With Blow Torch
390
£ 16
Used Of All The Carrot To Create A Zero Wastage Concept
430
£ 12
British Free Range Chicken Breast With Confit Chicken Tight
860
£ 23
Marinated Roast Salmon Served With A Samphire And Dill Sauce
790
£ 26
Baked Aubergine And Glazed With Miso
630
£ 19
Traditional Cheesecake With A Homemade Berry Compote
£ 9
British Classical Verrine
460
Cheddar Cheese, Homemade Compote And Sourdough Bread
210
Alcohol
Available for private hire
Dessert buffet
Vegetarians
Food Sharing
Afternoon Tea at The Parlour, 3-5, Great Scotland Yard, Central London, London SW1A 2HN, UK
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