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Friday 1st September
Half a roast chicken with a salty rosemary & garlic marinade finished with fresh lemon. Heritage tomatoes & garlic steeped in aged balsamic for 24 hours Puy lentils with salsa verde & caper berries Fresh green herbed salad with fresh green dressing Friday 15th September Chargrilled pork belly with crushed fennel seeds & ginger Canellini beans with roast garlic crowns & rocket salad Shredded cabbage hearts with lemon juice, olive oil & black pepper Sweet and salty tahini greens. Comments are closed.
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2019 SCHEDULE:
APRIL 5th & 19th MAY 3rd... more TBC Previous Menus:
March 2019
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