The Harris Garden is located near the south door of the Pavilion. This charming alfresco restaurant is laid out on the former site of a lawn tennis court.
This restaurant offers an à la carte menu along with a variety of wines and Champagnes.
Soak up the atmosphere whilst keeping an eye on the action with the large television screens in the garden area together with large umbrellas throughout.
For 2018, places in the Harris Garden will be allocated via a ballot and Members have until 12 noon on Friday 2nd February 2018 to return their completed application form.
All remaining restaurant places will go on general sale on Monday 5th March.
Some tables offer a first and second sitting and you may therefore be issued with a finishing time for your lunch, which must be strictly adhered to.
Get in touch
For any enquiries please call the Restaurant Booking Line on 020 7616 8563/020 7616 8770 or email email@example.com
For any enquires please email firstname.lastname@example.org or call 020 7616 8563/020 7616 8770.
Dress code: Smart casual for public restaurants (smart jeans/tailored shorts are acceptable. No trainers or flip flops).
SCOTTISH SMOKED SALMON
sour cream with chives, brown bread and Cornish butter
TRADITIONAL DRESSED CRAB
brown bread and Cornish butter
HOM HOCK CROQUETTES
CONFIT DUCK TERRINE
orange and endive salad
watercress purée and crisp pancetta
HEIRLOOM TOMATO SALAD
goat’s curd and basil (v)
All served with seasonal vegetables
SEARED RACK OF KENTISH LAMB
fondant potato, redcurrant jus
ROAST FILLET OF SEABASS
crab crushed potatoes,
lobster bisque dressing
FISH AND CHIPS
tartar sauce and pea purée
LEMON THYME ROAST CORN FED CHICKEN
roast sweet potato
RARE ROAST BEEF AND WATERCRESS (served cold)
asparagus, heirloom tomatoes and new potato salad
TRIO OF SHELLFISH
half poached lobster, avocado and crab, king prawns, asparagus and new potato salad
PAN FRIED PARMESAN GNOCCHI
minted peas, asparagus and broad beans (v)
MILK CHOCOLATE AND CARAMEL CHEESECAKE
ENGLISH STRAWBERRIES AND CLOTTED CREAM
SEASONAL ENGLISH CHEESE
almond and fig bread, Muscatel grapes and artisan biscuits