This menu is all about good quality seasonal ingredients and gettin the most out of them. I like my dishs to be packed with flavour but not too heavy. I like to keep dishs vegetable heavy. Unless it's a big chunk of good quality meat to share.
Shaved discs of Kohlrabi, crushed fresh peas and broad beans with some preserved lemon and a little fermented chilled and some mint for a background flavour, Seasoned with a leek ash.
Heirloom Tomato Panzanella:
Seasonal Heirloom tomatoes, rainbow radishes, sourdough croutons, capers, hinnomaki gooseberries and basil. All marinated in a good quality olive oil and fresh seasoning
Pan fried Dexter flank steak, confit datterini tomatos, chestnut mushrooms and rocket, dressed with some roasting juices and a light meat sauce.
Fillet of plaice, romano courgettes and broad beans dressed with lemon and olive oil, courgette purée and garnished with some edible flowers from Brockley.
Raspberrry and pine nut milk cake, frozen raspberries and crystallised violets with raspberry ice cream.