Baron Bigod, canele and truffle honeyTom Brown at The Capital·Tom BrownLondonAn incredible supplemented cheese course featuring Baron Bigod cheese,...|
CharcuterieTom Brown at The Capital·Tom BrownLondonA selection of cured meats, served with bread, butter, and crab oil.|
Yoghurt bowl with rhubarb compote and granolaPophamsLondonA yoghurt bowl with rhubarb compote and granola.|
Soup paired with sourdoughPophamsLondonA consistently delicious and comforting weekday lunch option, featuring soup...|
Zuppa ingleseOrnella·Ed TempletonLondonAn Italian trifle-like dessert made with sponge cake, custard, and often...|
Penne alla vodkaOrnella·Ed TempletonLondonA pasta dish with penne in a creamy tomato sauce often made with vodka.|
Vitello tonnatoOrnella·Ed TempletonLondonA Piedmontese dish of thinly sliced cold roasted veal covered with a creamy,...|
BunetOrnella·Ed TempletonLondonA traditional Piedmontese dessert, similar to a crème caramel, made with...|
Fried Sage Leaves with Heather Honey and ChilliTown Restaurant·Stevie ParleLondonA playful snack mentioned by the Michelin Guide, featuring fried sage leaves...|
Blood Orange SorbetTown Restaurant·Stevie ParleLondonA refreshing sorbet, described as the perfect way to end a meal.|
Pork CollarTown Restaurant·Stevie ParleLondonAn incredibly tender main course featuring pork collar with delicious garnishes.|
Pickled blackberry venison pastaBancone Kensington·jarvis williamsLondonA unique pasta dish with venison.|
Hankkerchief in carbonara sauceBancone·Will EllnerLondonWide pasta with carbonara sauce, yummy and well seasoned.|
Venison tortelloniBancone·Will EllnerLondonPasta dish that was hard to swallow and had an aftertaste.|
SpritzBar Etna·Joe BeddiaLondonA popular Italian aperitif cocktail, part of the drink offerings at Bar Etna.|
SourdoughBancone Kensington·jarvis williamsLondonA classic leavened bread with a distinct tangy flavour, often served as an...|