On The Menu This Week
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We’re hoping for some good news tomorrow about getting our hands on some UK Bluefin tuna belly. If it comes in, we’ll be serving it BBQ’d with white peppercorn sauce on the large plates.
This week. The Basque, Cantabrian, lightly smoked anchovies with thick spread, confit garlic butter and lemon zest is BACK 🙂 The Prawn Star is still getting lathered in chicken fat and fermented chilli and mandarin hot sauce (burnt butter for those pescatarians out there). Our locally sourced Annabel...
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