Quartier
Quartier Restaurant can be found nestled within the club, where Head Chef Daniel Cunin serves a thoughtful combination of delicately balanced classic European dishes with innovative and contemporary inspiration. The wraparound terrace provides the perfect setting for an elegant aperitif while enjoying the spectacular London views from this beautiful dining room.
Eight Members Club Vineyard
Mas des tannes, Languedoc France
Situated in the Languedoc, central southern France, the Mas des Tannes vineyard lies in a privileged position, protected by pine trees and the garrigue; nourished by the mild climate of the Mediterranean Sea and the healthy northern wind.
Eight Moorgate EC2
Starters and Salads
Soup of the day
Watermelon, feta and olive salad. (v)
Shaved radish, olive purée, black olive soil
Smoked eel let, smoked eel and celery bonbon.
Seaweed salad, asparagus, white soy dressing
Fruits de mer, cauli ower purée, samphire, lobster emulsion.
Tuna sashimi salad.
Tobiko, avocado, radish, quails’ egg, soy dressing
Black Angus beef carpaccio.
Parmesan crisp, pomegranate, caperberries
Wild mushroom parfait, Rooibos jelly, micro salad. (vg)
Eight Moorgate EC2
Main Courses
Orkney beef filet, braised oxtail, langostine ravioli, truffle potato purée.
Pan fried lemon sole, Iberico ham, wild rice, saffron beurre blanc.
Tamarind glazed Scottish salmon, jewelled couscous, shaved fennel, flaked almonds.
Spring lamb, two ways, roast rack and smoked lamb croquette, bok choi masala, Gurkha chutney.
Pan fried corn fed chicken breast, sweet potato purée, vegetable fricassée, truffle jus.
Peppered 9oz Orkney Rib Eye, hand cut chips, Bérnaise sauce
Barbeque glazed tofu, chargrilled baby gem, sweetcorn, Spring vegetables. (vg)
Eight Moorgate EC2
Eight Club Classics
Lobster linguini, kombu.
Asparagus and garden pea risotto with truffle oil. (v)
Charolais Cross beef burger, Gruyère, bacon, Eight tomato relish, hand cut chips
Soybean burger, avocado, Eight tomato relish, spicy hand cut chips (v)
Caesar salad with corn fed chicken breast, lardons, anchovy dressing
Fish pie, creamed potato and Gruyère top.
Traditional beer battered cod and hand cut chips, tartare sauce.
Eight Moorgate EC2
Sides
Hand Cut Chips, French Fries, Mashed Potatoes
Seasonal Vegetables, Sautéed Spinach, Mushy Peas
Mixed Leaf Salad with Feta and Olives, Rocket and Parmesan Salad
Eight Moorgate EC2
Desserts
Banana cremeux
Chocolate, banana and halzenut glacé served with banana mascarpone fouette.
Lima
A beautiful hand crafted chocolate lime shell lled with coconut mousse, tarragon & lime marmelade and lime con t.
Cafe bean
Coffee ganache, liquid expresso with biscuit and caramel in a delicate dark chocolate shell.
Ice Cream & Sorbet Selection
Chef’s Selection Of Desserts
Truffles, Selection of 3
Truffles, Selection of 6
Eight Moorgate EC2
Cheese Selection
SELECTION OF BRITISH CHEESE
Personal £8.75 Table £17.5
Brighton Blue
West Sussex
Brighton Blue is a semi-soft cow’s milk blue, with a mellow blue avour and fragrant aroma. e piquant blue-green veins in the cheese deepen as the cheese matures and the strength of
the blue intensify as the cheese ages.
Bix
Oxfordshire
Bix is a soft, pasteurised, triple cream cheese, named after the village where the herd grazes. e recipe is loosely based on that of a Chaource, a luxuriant white-rind cheese from the Champagne area in Northern France.
Keens Cheddar
Somerset
The Keen family have been making unpasteurised Keens Cheddar since moving to Moorhayes Farm in 1899. George and Stephen Keen produce a delicious award-winning British Cheddar cheese, its robust full avour perfectly balances competing sweet and creamy avours with delicious earthy notes.
Driftwood
Somerset
Driftwood is an intensely rich, smooth and creamy unpasteurised goats' cheese with a full flavoured, tangy finish.
Wigmore
Berkshire
Wigmore is a traditional hand-made washed curd cheese. e avours are gentle, with hints of caramel, while the texture is smooth, creamy and unctuous without running away with itself.