What's hot on menu's right now? Our Development Chef, Jason, really knows his onions (or should we say oysters?!) If you're looking for some inspiration to keep your menu bang up to date then you're in the right place. Keep checking back as we'll regularly add more recipe ideas.
Caramelize the whole Octopus tentacles. Crush warm new potatoes with spicy Nduja paste and season with lemon, olive oil and fennel tops. Add vine cherry tomatoes to the pan & cook until they start to release their juices. Throw in a splash of red wine vinegar, crushed fennel seeds and olive oil. Serve the Octopus over the potato, dress with the tomato juices, peppery nasturtium leaves and bronze fennel fronds.
Slice the Octopus into 1cm slices. Sauté with garlic and sliced new potatoes with smoked paprika. Toss in some wedges of heritage tomatoes and season with salt and lemon juice. Dress on a plate with pea shoots, micro-fennel and coriander.