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The Classrooms

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City of London, London
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The Classrooms
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MenuMenu
Á La Carte 5Drinks 13Christmas 5
Starters​
Home Cured Trecle Salmon
7.25
With Tarragon Butter and Pickled Fennel
Tian of Roast Vegetables and Goat Cheese
6.95
Balsamic Reduction and Red Pepper Coulis
Grilled Prawn and Merguez Sausages
7.55
With Slow Roasted Cherry Tomato and Paprika Glaze
Grilled Aubergine
6.95
Plum Tomato, Buffalo Mozzarella Gratin with Basil Pesto
Warm Thai
7.25 - 13.55
Marinated Chicken and Lardon Salad
Cumin Cured Duck Carpaccio
7.75
With Pumpkin and Mushrooms Tartare Crostini
Main Courses​
Roast Vegetables Risotto
13.55
With Crispy Parmesan Gallette
Ballotine of Chicken
15.75
With​ Basil, Brie Cheese and Semi-dried Tomatoes, Sauteed Spinach and Vanilla Scented Mushrooms
Confit Rabbit Salad
11.75
With Black Pudding, Baby Beetroots and Lamb Lettuce
Lamb Rump
19.25
With Sweet Potato Mash, Green Beans and Red Wine Jus
Salmon Supreme
13.25
With Tomato and Pesto Risotto, RedWine Jus
Pappardelle
13.85
With​ Pesto Cream, Courgettes and Confit Cherry Tomato andRocket Salad
Sides​
Triple Cooked Chips
2.95
Green Beans and Confit Shallots
2.95
With Parmesan
Buttered Anya Potatoes
2.95
Vichy Chantanay Carrots
2.95
Desserts​
Exotic Fruit Salad
6.50
With Red Grape Sorbet
Strawberry Gratin
6.50
With Strawberry Sorbet
Selection of Ice Creams
4.50
Chocolate Mocha Pot
6.50
With Baileys Cream
Chocolate Brownie and Raspberry Ice Cream
6.50
Bar Menu​: Cocktails
The Class Rooms Signature Collection
Sunset
9.00
Homemade orange and cardamom infused Vodka, Campari and fresh orange pieces.
Ginger Bite
8.00
Homemade Ginger infused Vodka, combined with fraise de bois liqueur, muddled fresh strawberries and puree, shaken with apple juice and gomme.
Vanilla Ice
9.50
Zubrowka, apple juice and vanilla. A fresh twist on the classic apple Martini.
Single Jackpot
10.50
For the Bourbon fans, a generous measure of Jack Daniel’s Single Barrel, stirred with Xante pear Cognac, a dash of apple juice, served on the rocks with a ginger ale on the side to add to your own taste.
Mixologist: Nicola Coscia
Our cocktails are inspired by seasonal spices and flavours, using homemade infusions to warm the palate.
Spring Breeze
8.00
Courvoisier ginger liqueur and fresh ginger shaken with pineapple juice and homemade pomegranate syrup.
Mexican Night
9.50
Tequila, fresh basil, apple liqueur and pineapple juice served over crushed ice.
The Class Rooms Cosmopolitan
9.00
Cranberry vodka, Cointreau, vanilla syrup, grenadine, served in a chilled martini glass.
The Martini Collection​
Martini
8.00
With​ a dash of Vermouth, served chilled, with a twist or olive, have it dry, wet, or dirty. Price will vary based on the spirit chosen
Espresso Martini
8.00
Homemade Vanilla infused Vodka, shaken with Khalua, a shot of espresso and a dash of gomme.
Rockstar Martini
9.00
Fresh passion fruit shaken with homemade vanilla infused Vodka, passion fruit liqueur, vanilla syrup, a dash of egg white, served with a shot of bubbly on the side.
Fruity Martini
8.00
With fruit puree and premium spirits.
Dublin N. 7
8.00
Jameson​ Whiskey infused with a touch of Chartreusse liqueur, shaken with apple juice and a dash of egg white.
Flirtini
7.50
Raspberry flavoured Vodka with fresh raspberries, pineapple juice and a dash of framboise liqueur.
The Martini Collection​: Classic Cocktails
Amaretto Berry Sour
Fresh berries muddled and shaken with Amaretto, lemon juice, gomme and egg white (optional) .
Cosmopolitan
8.00
Created in New York by mixologist Dale de Groff. We shake it with homemade citron Wyborowa Vodka, Cointreau, lime juice and a dash of cranberry juice. Served chilled.
Mai Tai
8.00
Created in 1944 by mixologist Victor Bergeron of Trader Vic’s. Our variation is made with a blend of Caribbean Rums, triple sec, crème de peche, orgeat syrup, Angostura bitters, shaken with fresh lime and pineapple juice served over crushed ice with a drop of grenadine.
Gin Fizz
8.00
This cocktail is a fabulous concoction of gin, lemon and soda.
Bramble
7.50
A London classic created by mixologist Dick Bradsell. Made with London Gin, fresh lemon juice and gomme, served short with crushed ice and laced with a dash of blackberry liqueur.
Daiquiri
9.00
This classic is made with Golden Rum, lime juice and sugar. Flavours include peach, strawberry, passion fruit, berries or vanilla.
Sidecar
9.00
Created during World War I and named after a captain that would arrive at a bistro bar in Paris in a motorcycle sidecar. Cognac shaken with Cointreau and lemon juice served short.
Golden Godfather
19.50
Created with Johnnie Walker Blue Label and Amaretto Disaronno.
Fusion Mojitos & Caipirinhas​
Classic Mojito
8.00
Havana Club Rum, mint leaves, fresh lime, and brown sugar served long with crushed ice and topped up with soda (optional) .
Pineapple and Ginger Mojito
8.50
Havana Club Rum, spiced with freshly muddled ginger, extra ginger liqueur, pineapple juice, fresh mint leaves, gomme and fresh lime juice. Topped with ginger beer.
Caipirinha
8.00
A refreshing Brazilian Classic made with Cachaca (Brazilian spirit made of sugar cane juice) , muddled fresh lime, brown sugar.
Hazelnut Caipiroska
7.50
Cranberry vodka with a touch of Frangelico, fresh lime, brown sugar syrup, served with crushed ice and topped up with cranberry juice.
Classic Mojito - Pear and Basil Fusion
8.50
Here we just added basil instead of mint and pear instead of soda.
Fiery Passion Mojito
8.00
Created with mango Vodka, passion fruit puree, gomme, mint leaves and fresh lime juice, served long and garnished with a fired lime.
Strawberry Caipiroska
7.50
Wyborowa vodka, with muddled fresh strawberries, fresh lime, brown sugar syrup, served short with crushed ice and crowned with wild strawberry liqueur.
Jack Sparrow
19.50
Made with aged awarded Caribbean Rums, Pyrat cask 1623 and blended with Angostura 1919. Topped up with the finest champagne and garnished with fresh mint leaves and lime.
Champagne Cocktails​
Bellini
9.00
Peach​ puree topped up with Champagne. Optional flavours: strawberry, pear, passion fruit or berries.
Marmalade Fizz
11.50
A flute coated with homemade marmalade, a shot of cognac and topped up with Champagne.
Kir Royal
10.50
A dash of Crème de Cassis topped up with Champagne.
Non Alcoholic Elixirs​
After 5 Cooler
4.00
Fresh peach puree shaken with cranberry and pineapple juice finished with vanilla.
Very Berry
4.00
Berry​ puree shaken with fresh lemon and apple juice.
Apple Mojito
4.00
Mint leaves, fresh lime, gomme and apple juice served with crushed ice.
Dessert Cocktails​
Strawberry Cheesecake
8.00
Fresh strawberries, vodka and cream.
Nut Cracker
4.00
Disaronno,​ Frangelico, Kahlua and cream, followed by a shot of coffee tequila, to add or shoot before sipping this nutty sweet elixir.
Pastel de Nata
4.00
Homemade vanilla infused vodka, Kahlua, Licor43 and double cream to recreate the flavours of this popular Portuguese cake.
Tiramisu
4.00
Courvoisier, crème de cacao, cinnamon and coffee cream.
City Worker Jug​
Serves 5
Playa del Sol
24.90
Feel the summer with a mix of exotic white rums, coconut, cranberry and pineapple juices.
Pimm’s
19.95
Fresh fruit, lemonade and a generous pour of Pimm’s n°1
London-Bangkok
24.90
London dry Gin, lychee liqueur and lychee juice.
Shooters​
25ml
Chase the Ball
4.00
Half butterscotch, half vodka, strong but sweet.
After 8
4.00
White chocolate and crème de menthe.
Wake Me Up! Now!
4.00
Homemade coffee flavoured tequila.
B52
4.00
Baileys, Kahlua and Cointreau.
Jagerbomb
8.50
Jagermeister and Red Bull.
Soft Drinks​
Water Still
1.75 - 3.95
Juices
1.95
Coke
2.35
Water Sparkling
1.75 - 3.95
Schweppes
2.00
Diet Coke
2.35
Coffee​
The finest Brazilian coffee beans 100% Arabica, roasted and packed in Italy by Illy Coffee.
Double Espresso
2.45
Americano
2.10
Latte
2.65
Espresso
1.85
Decaf
1.95
Cappuccino
2.50
Irish Coffee
7.50
Tea​
Earl Grey
2.65
Peppermint
2.65
Green Tea
2.65
English breakfast
2.65
Ceylon
2.65
Chamomile
2.65
3 Courses
2 Courses
Starter​
Creamy Pumpkin and Tomato Soup
With Ricotta Cheese Gnocchi
Chicken Liver Salad
With Lyonnaise Onions, Watercress and Truffle Bread Crouton
Home Cured Treacle Salmon
With Pickled Fennel and Tarragon Butter
Fregola
With Grilled Prawn and Merguez Sausages and Rosemary Infused Clams
Main Course​
Roasted Turkey Breast
Stuffing, Pigs in Blanket, Roast Potatoes and Vegetables with Cranberry Jus
Slow-Braised Pigs Cheeks and Chorizo
With Garlic Mash, Glazed Carrots and Red Wine Jus
Pan Roasted Whole Sole on the Bone
With Steamed New Potatoes, Savoy Cabbage and Maître d’Hôtel Butter
Twice Baked Lancashire
Cheese Soufflé, Zucchini and Parmesan Salad with Balsamic Dressing
Main Course​: Dessert
Traditional Christmas Pudding
With​ Butterscotch Ice Cream
Prune and Armagnac Tart
With Chinese Five Spices Ice Cream
Chocolate Mocha Pot
With Baileys Cream and Amaretti Biscuits
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