starters - sharing
example menus
Stracciatella, confit tomatoes,
pickled green strawberries, red onion & olive focaccia, cold cuts, dips
Ham hock and pistachio terrine,
with pickled cucumbers, herb salad, gherkins, toasted sourdough, and whipped butter
Middle Eastern mezze platter;
with a selection of dips, pickles, burnt aubergine, flatbreads, pomegranate seeds and grilled courgettes
Cold cuts,
celeriac remoulade, pickles and house focaccia
Slow roasted carrots,
basil & carrot top pesto, walnuts and chilli oil
Beetroot carpaccio,
mustard dressing, pangrattato, and chervil
Grilled asparagus
with rapeseed oil mayonnaise
Mussels,
cider & cream sauce, with crusty breads
Mixed wild mushrooms,
egg yolk & crusty bread
Mains - sharing
Asado + meats
example menus
Lamb asado,
ezme, mint & pistachio sauce
Summer herb spatchcock chicken,
burnt lemon, herb & chilli butter
Kitchen 94 mixed grill,
charred lime, grilled tropea onions
Chargrilled beef prime cuts
Haunch of venison,
burnt tomato
Slow cooked lamb shoulder
(8/10 person)
Sides
all sides based on seasonality
Asparagus, pea & pickled radish salad,
lemon & fennel seed dressing
Fire roasted beetroots,
whipped ricotta, buttery pine nuts
Fire roasted potatoes,
confit garlic & smoked chilli butter, parsley
capers, basil, pomegranate molasses
Confit heritage tomatoes,
pickled green strawberries,
capers, basil, pomegranate molasses
Grilled fresh peas & broad beans, with sliced courgette,
served with mint & green chilli salsa, and whipped ricotta
Braised cannellini beans,
roasted carrots, gremolata, pickled radicchio
Grilled fennel,
purple olives, anchovy, pangrattato
Pink fir potatoes,
apricot harissa, nigella seeds, seasoned yoghurt
Grilled purple sprouting broccoli,
chilli, garlic & anchovy dressing
Poached Grezzina courgettes,
mint, fermented tomato, parmesan