Dinner is almost ready again and I have a series of dates lined up for February. Dinner this time around will be in the New Cross Gate/ Camberwell area.
- A fantastic local musician (guitar, sax, double bass, cello)
- Something before / Cocktail
- 4 courses (We can accommodate vegetarians)
- Something after / Nightcap
MENU / INGREDIENTS
Our ingredients change on a weekly basis depending on what we manage to find at the market or forage for locally. As a rough idea this months menu may feature some of the following ingredients:
PINE CURED SALMON / BLOOD ORANGES / PHEASANT / PLUMS / CRISPY KALE/ GIN / BEAUTIFUL BEETROOTS / WILD MALLARD / JUNIPER / BROCKLEY FIGS / BOURBON / PICKLED RHUBARB / LOCAL QUINCE / CRISP POLENTA / SLOES / HORSERADISH / WOOD PIGEON / ROSEHIPS / FREE RANGE SUFFOLK PORK BELLY / MINT / CHICKWEED / WILD RABBIT / APPLE AND PEARS / CELERIAC / ARTICHOKES / SCALLOPS
Each wine has been hand selected to accompany the menu by our fantastic sommelier friend Toby who knows wine and writes a fantastic blog about his voyage and continuing education in the field. Toby passionately selects wines to pair with the dishes on our menu. You will be sent the wine list after your booking has been made.
- SELECT A DATE / WINE FROM THE LIST BELOW
BOOKING FORM FEBRUARY 2013
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