We’ve got some wonderful mid season additions appearing in the restaurant this week. See the full dinner menu here.
You wouldn’t know it, but we’re actually at the very beginning of spring! The gradually longer days mean more light and we’re slowly starting to see the green stuff coming back. We’ve got Roberto’s baby leeks grilled and served with kale, capers and a smoky leek ash, and the wild herbs are starting to sprout again. We’re continuing to use the lovely root vegetables which were harvested in early winter, like butternut squash, sunchoke and these beetroots below.
In the fish section of the menu there’s a whipped cod’s roe dish with a dill oil of the brightest green! And the red mullet taps into Asian influences, served with seaweed (also in season) radish and ponzu.