15.04.2016

Sauce loves… Spring


The turn of the season welcomes a whole host of new ingredients and dishes. Welcome the start of Spring with our round up of the best Spring menus below…

A Taste of Spring at Michelin- starred Launceston Place

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Chef Patron Raphael Francois has launched a Taste of Spring menu at this Michelin-starred local favourite, situated in South Kensington.  Priced at £30 for 3 courses, Raphael’s new menu showcases popular dishes from the restaurant’s A La Carte menu, including Hen’s Egg, green asparagus, prosciutto, duxelles for starter, followed by Guinea Fowl, green and brown cauliflower and pomegranate or Cod, clams pesto, cod roe and hispi cabbage for main course with desserts such as Dark Chocolate Nemesis, berries, almonds and rocket or Strawberry gariguette, ragu, pistachio, crispy nuts.  Launceston Place is an elegant, welcoming restaurant set in an 1839 townhouse in South Kensington, with Chef Raphael Francois at the helm.  Best known for holding the position of Executive Chef of The Connaught hotel before moving to Le Cirque in New York, Raphael’s appointment marks his return to London from New York’s culinary scene with a cooking style that incorporates classical French cuisine with contemporary flavours and techniques.

Spring Menus at Tom’s Kitchen

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The Tom’s Kitchen restaurants across London have recently launched new spring menus, using the finest seasonal produce to create contemporary British dishes.  The new menus bring back classic dishes that were a favourite when Tom’s Kitchen first opened 10 years ago including traditional Fish Pie and Shepherd’s Pie.  In addition, guests can choose from starters such as Hand Dived Scallops with gem lettuce, sorrel and almond vinaigrette; New Season Asparagus with mache salad, truffle dressing and pheasant egg; and Homemade Ricotta with broad beans, peas and gremolata. Main courses include Cornish River Trout with roasted cauliflower, sea vegetables, caper and raisin dressing; and Pan Fried Duck Breast with caramelised chicory, crushed carrots, watercress puree and orange jus. To finish, guests can enjoy desserts such as Yorkshire Rhubarb with custard cream, rhubarb sorbet and marshmallow; and Almond and Apple Tarte Fine with almonds and amaretto ice cream. The Tom’s Kitchen restaurants are located in Chelsea, Canary Wharf, St Katharine Docks, and Somerset House, with a new Tom’s Kitchen Deli and Bar having recently launched at HMS Belfast. www.tomskitchen.co.uk

Bluebird Chelsea welcomes Spring

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With James Durrant at the helm as newly appointed Executive Head Chef, Bluebird Chelsea has launched a new A La Carte menu in time for spring eating with a selection of fresh seafood dishes including Seared tuna, bonito cream, daikon, cucumber, ponzu dressing; Orkney scallops, yuzu gel, wasabi, apple & ginger; ½ dozen Scottish langoustine and tarragon emulsion; and Cornish crab, spiced crab, apple and radish.  Main course dishes feature line caught brill, Jerusalem artichoke, grilled leeks, truffles, parmesan, chicken jus; Loch Duart salmon, lemon puree, brown shrimp, capers; and roasted guinea fowl, jersey royals, onion emulsion, morels and wild garlic.  Alternatively, the Grill menu features rump, rib eye and fillet steaks and a 200g burger served with bacon, truffle, cheese and caramelised onion while large plates offer the perfect dishes to share including salt marsh lamb shoulder or Chateaubriand with French fries, salad and a béarnaise sauce.  http://www.bluebird-restaurant.co.uk/

And for all you cocktail fans we have collated a list of our favourite spring cocktails worth checking out…

Sosharu and 7 Tales:
‘Nikkei Martinez’ (7 Tales)
Aged sake, mosto verde pisco and black salt, garnished with flowers
Nikkei Martinez - Aged sake, mosto verde pisxo, black salt, flowers ‘Yugen’ (Sosharu)
Belsazar rose, Sakura nigori and sparkling wine – garnished with fennel flowers
Yugen- served upstairs-The Blind Pig:
‘Dill or No Dill’
Tanqueray gin, lemon juice, elderflower syrup, cucumber water, smoked salt and garnished with dill
Dill or No Dill Pollen Street Social:
‘Eau de Vetiver’ (Inspired by Jason Atherton’s signature fragrance)
The Botanist, PSS chenin blanc, cardamom, elderflower, wood, basil & pepper
Eau de Vetiver 2German Gymnasium:
‘Ikebana’
Tanqueray10, elderflower, matcha and lemon
Blossom_City_GG_158_2300‘Kent Jelly Jar’
Jasmine-infused jelly-based cocktail with Tanqueray10, rhubarb liqueur, fresh apple juice, jasmine blossom and agar agar
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