Harvest Dinner at Rotunda, King’s Cross

As autumn settles in, Rotunda returns to what sits at the heart of everything we do: great ingredients, exceptional producers and food that celebrates where it comes from.

This October, join us for an intimate Harvest Dinner at Rotunda, King’s Cross, celebrating the best of the season through a farm-to-plate menu created by our kitchen team. Expect carefully sourced British ingredients, seasonal flavours and dishes designed to showcase the produce at its peak, paired with wines from English vineyard Roebuck Estates.

Set beside Regent’s Canal at Kings Place, the evening brings together the warmth of the season with Rotunda’s farm-to-plate ethos – a celebration of the journey from field to fork.

About Roebuck Estates

For the evening, we’ll be pouring wines from Roebuck Estates, an English sparkling wine producer based in West Sussex.

Set within the rolling landscape of the Sussex countryside, Roebuck Estates focuses on producing premium English sparkling wine from traditional Champenois grape varieties, Chardonnay, Pinot Noir and Pinot Meunier.

Their wines offer a natural pairing for an autumnal menu, bringing freshness, elegance and a distinctly English character to the evening.

The menu

The Harvest Dinner is a celebration of seasonal British produce, with the menu changing with the rhythm of the season.

Our chefs will showcase ingredients at their autumn best, drawing on Rotunda’s farm-to-plate approach to create a menu that is rooted in provenance, seasonality and thoughtful cooking.

Expect beautifully considered dishes that put the produce centre stage, with each course paired with a wine from Roebuck Estates to complement the flavours of the menu.

From the first course through to dessert, the evening is designed as a journey through the season – bringing together the richness of autumn, the best of British produce and the character of English wine.

On arrival

Maldon oysters with Corneyside beef and horseradish gel

Served with an Autumnal Roebuck cocktail

To begin

Potato pavé with goat’s curd, pumpkin and crispy sage

Corneyside beef croquette with pickled harvest vegetables

Served with Roebuck Estates Classic Cuvée 2020

Main course

Gressingham duck with salt-baked celeriac, truffle granola and honey sauce

Smoked haddock fish cakes with poached Cracklebean egg and creamed leeks

Warm harvest vegetable salad with beetroot dressing

Served with Roebuck Estates Blanc de Noirs 2018