Special Offers


Bleeding Heart Restaurant offers modern French food, ‘impeccable service’, an award-winning ‘encyclopaedic’ wine list and above all a uniquely welcoming ambience in a wonderfully historic setting.

The warm, wood-panelled Restaurant is an ideal venue for both an important business lunch (customers cross the City for its famed Cheeseboard) and for a romantic ‘diner a deux’ – it was voted by ‘The Times’ as the City’s most romantic restaurant.

Chef's set-menu: 2 courses £21 , 3 courses £25


Salad of spring baby vegetables, parmesan crisp (v)

Escabeche of tuna with crushed avocado, spring carrot puree Trinity herbs vinaigrette

Rabbit and ham hock terrine, persille, sweet mustard dressing and pea shoots

***

Baked fillet of cod, ratatouille, black olive tapenade and salsa verde

Maize fed Chicken with Lemon and garlic, young vegetables, sesame tuile

Spring pea and broad bean risotto, asparagus tempura and soft herbs (v)

Roast rump of Suffolk lamb with celeriac puree, salsify,

wild mushroom and lemon thyme

***

Red berries Pavlova with vanilla cream

Passion fruit cheesecake

Selection of French farmhouse cheeses grapes and celery


Click to book

Chef's set-menu: 2 courses £21 , 3 courses £25


Salad of spring baby vegetables, parmesan crisp (v)

Escabeche of tuna with crushed avocado, spring carrot puree Trinity herbs vinaigrette

Rabbit and ham hock terrine, persille, sweet mustard dressing and pea shoots

***

Baked fillet of cod, ratatouille, black olive tapenade and salsa verde

Maize fed Chicken with Lemon and garlic, young vegetables, sesame tuile

Spring pea and broad bean risotto, asparagus tempura and soft herbs (v)

Roast rump of Suffolk lamb with celeriac puree, salsify,

wild mushroom and lemon thyme

***

Red berries Pavlova with vanilla cream

Passion fruit cheesecake

Selection of French farmhouse cheeses grapes and celery


Click to book

3 courses & a glass of Champagne £29


Salad of spring baby vegetables, parmesan crisp (v)

Escabeche of tuna with crushed avocado, spring carrot puree Trinity herbs vinaigrette

Rabbit and ham hock terrine, persille, sweet mustard dressing and pea shoots

***

Baked fillet of cod, ratatouille, black olive tapenade and salsa verde

Maize fed Chicken with Lemon and garlic, young vegetables, sesame tuile

Spring pea and broad bean risotto, asparagus tempura and soft herbs (v)

Roast rump of Suffolk lamb with celeriac puree, salsify,

wild mushroom and lemon thyme

***

Red berries Pavlova with vanilla cream

Passion fruit cheesecake

Selection of French farmhouse cheeses grapes and celery


Book online