Supper Twenty

For this supper we had cala lillies as deep as claret and the night sky. A family gathered to celebrate a birthday and we served our favourite fish (from Armstrong's) and finished with iced ginger meringues and a firework of our own. (It was the fifth of November afterall.)



Charlie and Evelyn's Table



Deep, velvety cala lilies.

To welcome Homemade oat biscuits with hot smoked salmon mousse or pea, pecorino and bacon.

To amuse Sweetcorn soup with truffled popcorn.

To start Our signature tuna three ways: mousse; carpaccio; seared.

To follow Our take on Bouillabaisse.

To finish Iced ginger meringue slice, pomegranate.

The birthday girl's pudding, complete with ice fountain!