The Menu

Our chefs are constantly updating and changing our menus

BREADS
Kulchas:
Plain 2.5 / Masala 3 / Garlic & Coriander stem 3 / Green Chili, garlic & Berkswell 4  

Roomali Roti 
Whole wheat roti, cultured butter 3.5
Potato paratha, nigella 4.5
Kashmiri lamb breast paratha, lamb fat 4.5

SMALL – CHHOTA
Bhel puri, raw mango, sev, tamarind, yogurt 6
Samphire pakoras, tamarind, chili garlic 7
Goan sausage croquettes, pickled green chilli 6.5
Porthilly rock oyster, goan sausage, fresh coconut, coriander stem 3.5 each
Grilled leeks, carom seed paneer, kasundi mustard, tarragon 7.5
Spiced cod’s roe, pickled mustard seeds, telicherry roti 9.5
Keralan fried chicken, curry leaf mayo, pickled mooli 9
Venison & aged beef fat kebab, greengage chutney, smoked raita, hazelnut 9

LARGE – BADA 
Aloo gobi kofta, methi malai sauce, spiced brown butter, cauliflower leaf pickle 12
Grilled delica pumpkin, makhani sauce, fresh paneer, hazelnuts, puffed wild rice 13
Tandoor roasted monkfish tail, samphire thoran, coconut chutney 20/24
Tandoori whole poussin, smoked raita, garlic achar, salli potatoes, pickled blackberries 16
Kid goat leg raan, pomegranate, goats curd & mint raita, pink onions 17
Iberico suckling pig shoulder vindaloo, spiced apple chutney 45

SIDES £4.5
Ghee Pilau
Sweet potato, sesame raita, gunpowder
Mustard greens, ginger, green chili 
Burnt garlic tarka dal
Brussel sprout thoran, coconut & curry leaf

CONDIMENTS £2
Coriander & Green Chili Chutney – Pickled shallot & ginger raita 
Goats Curd & mint raita 
Coconut Chutney – Garlic Pickle
Pickled Mooli – Sweet Yogurt
Spiced apple chutney – Gunpowder

PUDDING-MITHAI
Gulab jamun, carom seed crumble, milk ice cream 6
Saffron ice cream, wild rice, rose  5
Cardamom kheer, autumn fruits 7
Sticky date pudding, ceylon & rose syrup, jaggery walnuts, marscapone ice cream 7

COCKTAILS  £9.5
DARK MATTER spiced rum, mango, green chilli, pink peppercorn
COLONEL MUSTARD vodka, mustard seed, lemon agave
LOVER gin, vermouth, butterfly pea tea, honey, lemon
ARRACK SPRITZ arrack, orgeat, yuzu, soda

SPARKLING
47 AD Prosseco DOC, Veneto, Italy Glera 8/34
Court Garden NV Brut, East Sussex, England Chardonnay Pinot Meunier, Pinot Noir 77 
Louis Barthelemy ‘Amethyste’ NV, Champagne, France Pinot Noir, Chardonnay, Pinot Meunier 65
Legras Blanc de Blancs, Chouilly, France Chardonnay 89

WHITE

Vino Blanco ‘En La Parra’, Bodegas Nodus, Spain 5.5/17/24
Indaba Western Cape 2017, South Africa Chenin Blanc 6.5/20/29
Petit Xavier Blanc NV, Vin De France, France Picpoul, Sauvignon Blanc 7/24/34
Barbara Ohlzelt ‘Kellerweingarten’ 2017, Austria Gruner Vetliner 7.5/25/36
Fornaro Soave 2017, Veneto, Italy Garganega 38
Casa Do Arrabalde 2017, Minho, Portugal Alvarinho 8/27/38
Magma Karma do Sil 2016, Spain Godello 40
Verus 2017, Slovenia Sauvignon Blanc 44
Acustic Blanc Acustic Celler 2016, Spain Garnacha Blanca, Macaebeo 46
Renegade London Wine 2017, Bethnal Green, England Bacchus 50
David Franz, Long Gully Road, 2015, Barossa Valley, Australia Semillon 52
Ministry of Clouds 2017, Clare Valley, Australia Riesling 55
A Veredas Bianco 2016, Rioja, Spain Sauvignon Blanc, Chardonnay 55
Kumeu River ‘Estate’ 2015, New Zealand Chardonnay 65

SKIN CONTACT 

Koerner ‘Pigato’ 2018 Clare Valley, Australia Vermentino 59
Little Stomper 2016, Waipara Valley, New Zealand Pinot Gris 65

RED

Vino Rojo ‘Ecologica’, Bodegas Nodus, Spain 5.5/17/24
Tempo Al Vino ‘Alese’ 2014, Salento, Italy Negroamaro 6.5/22/32
San Cebrin Crianza 2014, Rioja, Spain Tempranillo 7.5/25/36
Hobby Tinto 2014, Alentejano, Portugal Aragonez, Touriga National 8/27/38
Xavier Cotes du Rhone 2015, Rhone Valley, France Syrah, Grenache, Mouvedre 39
MAAL Rebelion 2016, Vistafores, Argentina Malbec 8.5/28/40
Renegade London Wine 2017, Italy Syrah 48
Fleurie Clos de la Roilette Beaujoulais 2017, France Gamay 48
Renegade London Wine 2017, Italy Pinot Noir 50
Barda 2017, Bodega Chacra, Argentina Pinot Noir 58
Koerner ‘La Corse’ 2017, Clare Valley, Australia Sciacarello, Sangiovese, Malbec, Grenache 62
Architects of Wine 2016, Adelaide Hills, Australia Pinot Noir 69
Chateau Haut Bergey 2004, Pessac-Leognan, France Cab Sauv, Merlot, Cab Franc 72
Haut Bergey 2004, Pessac-Leognan, France Cab Sauv, Merlot, Cab Franc 72
Albino Rocca Barberesco 2015, Piedmont, Italy Nebbiolo 96

DRAUGHT 2/3

Kricket Lager, London Beer Factory, (4.5%) 3.9
Low Voltage Session IPA, Brixton Brewery, (4.3%) 4.5
Lemongrass Saison, Partizan Brewing, (4.0%) 4.5
Dance Juice, New England IPA, London Beer Factory, (7.5%) 5.2

HOT
Coffee by Climpson and Sons 2.5/3
Tea Pots – English Breakfast, Earl Grey, Green, Fresh Mint 3.5
Spiced Masala Chai / add rum or whiskey 3/5

*This is a sample menu.

SNACKS
Bhel Puri, raw mango, sev, tamarind, yogurt (v) 6
Keralan fried chicken, curry leaf mayo 9
Samphire Pakoras, tamarind, chilli garlic (v) 7

TODAY’S ROAST £20/£15 (v)
Afghani poussin or Roast lamb saddle or Delica pumpkin (v)
Jeera & curry leaf roast potatoes
Mustard greens, ginger & green chilli, hispi thoran

PUDDING
Sticky date pudding, ceylon & rose syrup, jaggery walnuts, mascapone ice cream  7

DRINKS
Chai 3
Mango Lassi 4.5
Bloody Maharaja 8

3 courses – £35

Samphire pakoras, tamarind, chilli garlic mayonnaise (v)
Kashmiri chilli cured trout, buttermilk, mustard oil, pickled chillies, shiso
Venison & aged beef fat kebab, pear chutney, smoked raita, hazelnut

 

Grilled delica pumpkin, makhani sauce, fresh paneer, chestnuts, puffed wild rice (v)
Cornish cod Pollichathu, coconut & coriander chutney
Goose vindaloo, brussel sprout and chesntut thoran
served with rice or naan

 

Saffron ice cream, wild rice, rose
Sticky date pudding, ceylon & rose syrup, jaggery walnuts, milk ice cream

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Book A Table

We take reservations at our kitchen counter for 2 guests and in the main restaurant for up to 8 guests. For larger groups, please email us reservations@kricket.co.uk and we will try our best to accommodate you. Please note we take card details for parties of 4 or more. Please book using the booking system below.
Walk-ins welcome – you can wait at our bar or leave a number and come back. Please note, in order to be as fair as possible we cannot seat a party unless they are complete.
Book a table

A new centre of gravity

The Television Centre is an iconic building in London and internationally. Along with the surrounding areas, it has been redeveloped in what we hope will be a new centre of gravity for West London. We are delighted and humbled to be a part of this new project.

Kricket TVC is our largest restaurant to date and features an open kitchen, booth and banquet seating along with a garden terrace with views of the studios.

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Kricket Cookbook

Indian inspired cooking by our very own Will Bowlby. The Kricket cookbook shares over 80 mouth-watering recipes, combining the essential spicing of Indian food with modern, seasonal ingredients. Drawing on inspiration from all over India – Goa, Bombay, Hyderabad – Will reinvents this classic and historic cuisine into accessible and elegant meals that are perfect for sharing with friends and family.

Order our cookbook

Join Our Team

We are always looking for talented and enthusiastic staff to join our team. Get in touch to find out about our current vacancies

Get in Touch

Get In Touch

Reservations

Reservation lines are open Monday – Saturday 10am – 5pm

0203 958 2867
reservations@kricket.co.uk

Television Centre Enquiry
hello@kricket.co.uk

Press
sara.golec@eightyfour.me

Kricket Television Centre

2 Television Centre
101 Wood Lane
London
W12 7FR

Opening Hours
Mon-Sat:
12pm – 10.30pm

Sun:
12-5pm

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