ON thE NIGHT..

BEFORE..

We are delighted to announce that Olia is our Next Guest Chef on the 4th March 2017. Booking opens are now open & we work on a first come first served basis, places are limited to 50 so get the date in your diary to secure a place.

SEE OLIA IN ACTION!

THE MENU

We now have the final menu from Olia and it’s looking like there are some amazing combinations of flavours and ingredients right from the outset. The Borodinsky bread is made from a natural hop yeast starter she brought from the Ukraine, so it has a little bit of Ukrainian meadow in it.

The chicken tabaka is one of the first dishes I made from her book “Mamushka”. It’s a dream to make, with sensational tastes running through it. It’s definitely the season for blood orange, so I’m excited to get a double helping of those on the menu.

ON ARRIVAL

Borodinsky bread, lardo, fermented gherkin, ice cold vodka shot

FIRST

Duck broth with sorrel and quail's egg
or
Sorrel & quails egg broth with radish (v)

SECOND

Fermented pickles plate

Radicchio and blood orange salad

Caramelised salsify, smoked mayo, wild garlic, sorrel

With either:

Chicken tabaka (in garlic butter and herbs)
or
Cauliflower steak, pistachio puree and crispy shallot (vegetarian)

THIRD

Blood orange and almond cake, buckwheat creme anglaise

BOOKINGS

Event date 4th March 7.00pm. £55 per head.

Half the seats have gone already, but that still leaves the other half.

We are so excited, intrigued and absolutely honoured that Olia is making it down from London for this event. She’s looking forward to meeting everyone and will come into each dining room to say hello in person.

Request your booking by clicking here >