28 Aug On the menu this week.
This is likely to be the last week we can get our hands on UK bluefin tuna belly — if you’ve been thinking about trying it, it’s now or never.
From next week, we’re switching it out for something just as special: wild Hebridean halibut. It’s a beaut, creamy, meaty, and one of my absolute favourite British fish to cook when it’s at its peak like this. I’m still playing with what we’ll serve it with… more on that in next week’s update.
We’re also coming to the tail end of the summer lobster season, though thanks to all the strange climate shenanigans, it’s lasting a little longer than usual. So it’s on as a special this weekend, lobster tail poached in chicken fat butter and served with our fermented mandarin chilli hot sauce.
I’m thinking I’ll batter and deep fry the lobster claws in chicken fat and make lobster scratchings next week? Sounds like a pretty good idea. I’ll let you know if that ends up on the menu.
Because it’s so much fun BBQing big stuff, aged Tomahawk sharing steaks are back, perfect for two (or one, if you’re hungry).
OYSTERS.
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy granita, lemon verbena// 4 each
ROASTED // Chicken fat, Allepo pepper // Herb butter // 5 each //Bone marrow & pickled seaweed 10
SMALL PLATES.
Tuna tartare 18 // Beef Tartare 16// White Crab Kyiv 18 // Brown Crab Kaffir Soufflé 16// Roasted Carrots, Peanut Dukkah 12 //Summer Salad 12 //Scallops, Yuzu 23 // Epic Prawn 24
LARGE PLATES.
Côte de boeuf 75// Tomahawk 90 // Porterhouse pork chop 29 // Lamb rack chops 36// Celeriac & apples 20 // Tuna Belly 37 // Carrots, peanut Dukkah 20 // Lobster 46
Our set menu this week:
Confit onions
Roasted carrots
Tuna tartare
Celeriac, apples
Tuna belly
Lamb, green herbs
Milk bomb