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The Garrick Restaurant

The Garrick Restaurant

The Garrick Restaurant offers fine yet informal cuisine throughout the day, with seasonal and regional dishes always available.

Here at Hendon Hall we have created a menu inspired by classical methods using fresh, seasonal ingredients with a modern twist. 

The Garrick Restaurant serves a delicious selection of modern British dishes from contemporary classics to inventive fusion recipes that I hope will become your new favourites. Diners will also appreciate our extensive wine list, with selections hand picked for their quality and character. 

PRICE: from From £32 per person

Lunch: Monday to Saturday 12:30pm - 2.30pm

Lunch: Sunday and Bank Holidays 12.30pm - 3.30pm

Dinner: Monday to Sunday 6pm - 10pm

Rohit Shenoy

Head Chef

Dining Enquiry

    • DATE
    • TIME

This is a reservation request service. We will respond to your request with a confirmation as soon as possible, usually within the same day.

Sample Menu

  • PRICE: 2 courses £32, 3 courses £39 per person


    • Pea and ham soup, herb oil
    • Chicken liver parfait, apple chutney, brioche
    • Goats cheese, beetroot salad, balsamic gel
    • Pressing of ham hock, apple purée, pressed apple salad
    • Tomato and black olive tart, basil pesto (v)


    Main courses

    • Roast duck breast, red cabbage, fondant potato, red wine sauce
    • Ribeye steak, grilled tomato, mushroom, salad, chips
    • Pan fried bream, minted crushed new potato, white wine and cream sauce
    • Chicken breast, cream potato, market vegetables, red wine and bacon sauce


    Side orders

    • Caramelised cauliflower £3
    • French beans and shallot £3
    • Buttered new potatoes £3
    • Green salad £3



    • Glazed lemon tart, citrus jelly, honeycomb
    • Crème brulée, orange sorbet
    • Chocolate meringue tart, chocolate mousse, white chocolate ice cream,
    • Selection of homemade sorbets and ice creams
    • Selection of British cheeses, celery, biscuits, grapes

    Dishes available may change at short notice as produce is sourced locally, where possible.

  • Starters

    • Cured sea trout, Jersey royal salad, spring onion, watercress £9
    • Vanilla soaked tomato, aubergine caviar, goats cheese beignet, balsamic gel £9
    • Confit duck and chicken terrine, poached rhubarb, pressed apple £10.50
    • Seared scallops with courgette mousse, dill £12


    Main courses

    • Roast fillet of hake, jus noisette, capers, leek fondue £19.50
    • Fillet of beef, onion flavours, cottage pie, charred broccoli, red wine sauce £25.50
    • Rump of English lamb, braised shoulder, peas, wild garlic, Yorkshire fettle £25
    • Potato terrine, salsify, shallots, wild mushrooms, sprout leaves £15.50 (v)


    Side dishes

    • Caramelised cauliflower £3
    • French beans and shallot £3
    • Buttered new potatoes £3
    • Green salad £3



    • Dark chocolate fondant, chocolate mousse, blueberries, yoghurt  £8
    • Hot orange soufflé, orange and mascarpone sorbet £8
    • Clotted cream panna cotta, strawberry jelly, marinated strawberries, meringue £8
    • Peach and almond tart tatin, bay leaf foam, vanilla ice cream £9
    • Selection of British and continental cheeses with celery, grapes, walnut, raisin bread £9

All ingredients may not be listed for menu items. If more information about allergens is required, please ask a member of the team

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