Quartier
Quartier Restaurant can be found nestled within the club, where Executive 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 (v)
Marinated Scottish salmon, crab and avocado, yuzu dressing
Seared Recheado Masala scallop, cauliflower cous cous, pickled cucumber, lime and mint yoghurt.
Thai beef carpaccio, papaya, carrot, chilli, peanut and spring onion salad
Tamarind glazed roast quail, harissa, pepper and bulgar wheat with seasonal baby vegetables
Ceviche of King Oyster mushrooms, Huancaina sauce. (vg)
Kohlrabi and avocado ravioli, wasabi pea purée, chilli and lemon jam
Sides & Salads
Hand cut chips, french fries, mashed potatoes, seasonal vegetables, sweet potato fries, mushy peas, chargrilled baby gem, rocket and parmesan salad
Eight Moorgate EC2
Main Courses
Orkney beef fillet, brisket croquette, purple potato purée, shallots, truffle jus
Roast pork filet, Iberico ham, marjoram potato fondant, savoy cabbage and mixed peppers
Pan fried Halibut with a potato crust, white bean purée with braised kale and a tomato and caper fondue
Wild Sea bass, squid ink risotto with a herb emulsion
Pan fried Red mullet, braised lentils, mussel and fennel sofrito
Red onion Pakora, roasted Freekeh with a mango and lime salsa
Eight Moorgate EC2
Eight Club Classics
Chicken Caesar salad
Chargrilled chicken breast, lardons, shaved Parmesan, anchovy dressing
9oz. Orkney rib eye, hand cut chips, béarnaise sauce.
Charolais Cross beef burger, gruyère, bacon, tomato relish, hand cut chips.
Soybean burger, avocado, Eight tomato relish, spicy hand cut chips. (v)
Traditional beer battered cod, hand cut chips, tartare sauce.
King prawn linguini, kombu, chilli oil
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
Gin ’T’ cheesecake
A delicately infused citrus and juniper flavoured cheesecake with a gin and tonic jelly
Lady Pink
A beautiful apple shaped dessert made with a rich and creamy white chocolate mousse with a wonderful tart apple and dill centre
Brownie choco dome
A total indulgence, a white chocolate sphere filled with moist chocolate brownies and marscapone cream, all revealed with a delicious hot caramel sauce
Magnum selection
A delicate victoria sponge, surrounded with strawberry mousse and sealed in white chocolate, the second, covered in vanilla mousse and covered in milk chocolate
Coconut parfait rose
A beautifully light coconut parfait with a refreshing lemon centre on a delicate sponge base with subtle hints of rosemary and cardamom
Ice cream and sorbet selection
Chef's Selection of Desserts
Eight Truffles
Selection of 3
Selection of 6
Eight Moorgate EC2
Cheese Selection
SELECTION OF BRITISH CHEESE
Personal £8.75 Table £17.50
Baron Bigod
Fen Farm, Suffolk
The only traditional raw milk Brie-de-Meaux style cheese produced in the UK. Baron Bigod is a cream, white bloomy-rind cheese handmade on the farm by Jonny and the team, from their own Montebeliarde cow's milk
Burt's blue
Ollerton, Cheshire
Burt's Blue is a semi-soft cow's milk cheese, punctuated with blue veins. Each cheese is handmade using the milk from local dairies
Lavender Hill
Pylle, Somerset
Lavender Hill is a soft mould-ripened goat's cheese, rolled in Lavender Petals. Made by Pete Humphries in Somerset using pasteurised milk from the dairy's own herd of white Saanen, brown and white Toggenburg, black and white British Alpine and Anglo-Nubian goats
Pave Cobble
Bagborough Farm, Shepton Mallet
A new ewe's milk cheese from Somerset's White Lake, moulded into a truncated pyramid. The pate is springy and soft, with a melting quality on the palate. On first taste notes of sweet cream emerge, followed by fresh cobnuts and a slight lanolin gaminess that deepens the complexity of this rather young cheese
Quicke's Vintage Cheddar
Home Farm, Devon
Quicke's Mature is allowed to breathe as it matures for at least 24 months giving the intense Cheddar its hallmark rind and depth of flavour. It has a rich complex flavour which develops as it teaches the back of your palate
Seasonal variations may affect our offering. The menu will however maintain the same theme.
Alternative vegetarian options are available on request.