WHEN: 01-01-1970

Spring has sprung!

Celebrate the warmer weather and turn in seasons with Executive Head Chef, Damien Rigollet’s new seasonal dishes such as Carpaccio de thon, Yellowfin tuna sashimi, heritage radish salad, lime & sesame dressing, tobiko and espelette emulsion. Or try new mains like Cuisse de lapin, French rabbit leg with Vallée d’Auge, creamy wild mushrooms, morels, Ratte potatoes and green asparagus or Canard, organic Loire Valley duck breast, celeriac and duck liver purée, pumpkin seed dukkah, peas, broad beans and wild garlic jus.

For those looking for something lighter, our new Aubergine main course is ideal – miso-glazed Japanese aubergine, courgette gremolata, coconut yoghurt and burnt red pepper purée.

Try them on the rooftop this week!