shared dining

Spring/Summer 2019

MAIN

brined spatchcock chicken, persillade

roast baby chicken, orange and parsley

lamb rack, sourdough and lovage gremolata

butterfly leg of lamb, chermoula

kashmiri goat, coconut, almonds and rose

beef sirloin, rump or picanha, red wine and rosemary, farofa

arctic char, chimichurri

roasted hake, catalan style spinach

rotisserie celeriac, cauliflower or swede, roasted buttermilk, marjoram and dill

aubergine parmigiana, mozzarella straciatelle

 

SIDE

boulangère potatoes

potato and kolrabi gratin, lemon thyme, sussex charmer

honey glazed new potatoes (vg)

patatas a lo pobre: potatoes, roasted peppers, garlic, cider vinegar, paprika (vg)

polenta a la fiorentina: polenta, english fior di latte mozzarella, spinach, chard

braised spinach, anchovies, tomatoes, raisins, pedro ximenez reduction

charred spring greens, date and mustard butter

heritage tomato salad, cantaloupe melon gazpacho, smoked egg (vg)

stir fried pak choi, broccoli, sesame and garlic (vg)

charred asparagus, pecorino rosso, mint and mustard

cumin roasted aubergine, chickpeas, walnuts, dates, harissa (vg)

green lentils, charred asparagus, watercress (vg)

summer beans, morcilla, roasted peppers

english mozzarella, cavolo nero, fennel, gooseberry

potato hasselback rarebit

harissa roasted carrots, borlotti beans and dill (vg)

chard and chicory gratin

spring green chaat, sesame, garlic and lemon

(p) pescatarian available

(vg) vegan available