This February we are launching a brand-new series of Sunday-only tasting menus, turning the traditional roast dinner on its head with different meats and their cuts explored.
First up, Head Chef Ben will showcase a five-course Roast Chicken menu with a twist, utilising every part of the bird from the eggs to the bones. Dishes will include Thigh Consommé with a stock made from the bones and carcass and a Chicken Parfait with granola and blood orange, all finished with a soufflé dessert.
Next up in March, beef will be put in the spotlight with dishes such as 100-Day Aged Tartare with capers and egg yolk puree. Then in time for Easter, it will be time for lamb and a menu of Neck of Lamb with baby celeriac and Perigord truffle, Lamb Belly with artichoke and vanilla, Rack of Lamb with nori and lemon. Finally a Sheep’s milk and honey dessert will run throughout April.
Please note: the five-course Sunday lunch tasting menu will be available every Sunday. Priced at £54 there is also an optional wine pairing available at £34. The A la Carte menu will be available alongside priced at £35 for three courses.
For more information call 020 7937 6912 or email us.