We have launched 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.
Just in time for Easter, you’ll be able to enjoy our Sirloin of Galician Beef with squid ink and wild garlic or beef tartare with lovage and pickled shimeji mushrooms. Finally you can feast your eyes on the Neck of Lamb with baby celeriac and Perigord truffle, Lamb Belly with artichoke and vanilla or our Rack of Lamb with nori and lemon.
For those with a sweeter tooth, you’ll find our Sheep’s milk and honey dessert which 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. Our Sunday lunch menu will be available alongside priced at £35 for three courses.
For more information call 020 7937 6912 or email us.