The chefs have been busy working on a new dough for the rolls, preparing and culturing butter before stirring through beef fat. A new take on everyone’s favourite, just for Sundays. Next, a cornerstone of our menu at this time of year, Bagna Cauda. Piedmontese anchovy and garlic emulsion with a rotating selection of bitter leaves and crunchy vegetables to drag through it. Fat-capped Picañhas, confit potatoes, greens and silky coco beans make it feel like a Sunday. The tarte tatin is as good as it looks. |
