Town House restaurant at The Kensington is continuing its tradition of adding its own personal twist to British classics with a new Sunday Lunch menu launching Sunday 15th May.
Executive Chef Steve Gibbs, formerly of Hix and The Ivy, has created a unique three-course menu of seasonal surprises and locally-sourced fare inspired by that most British of meals, the Sunday Roast. Guests at Town House’s Sunday Lunch will have the opportunity to sample an array of mouthwatering dishes, from unusual cuts to out-of-the-ordinary trimmings that provide a refreshing change to a traditional Sunday Lunch for the refined diner. Each main dish has been designed to work as a standalone course or to be shared between two or more people.
The first course consists of the Chef’s selection of the day from the Market Table, including fresh seafood, cured meats and seasonal vegetables. This is followed by a choice of fresh, light dishes, such as: the Slow Roast Sea Trout with fennel & dill fricassée, warm tomato salad and baked jersey royals; and Spring Vegetable Risotto with field mushroom, courgette & goat’s cheese tart, grilled baby gem salad, freekeh, sweetcorn and tahini dressing. Also on offer are more classic Sunday dishes with Steve’s own interpretation: Roast rib of dry-aged Devonshire beef with roasted broccoli, lentils, almonds & honey mustard, red pepper panzanella and boulangère potatoes; and Slow cooked & jospered Cornish lamb shoulder caponata, grilled artichokes, tomato bulgur, salsa verde and lamb jus.
Dessert comes in the form of a sharing selection of exclusive Town House desserts, including the Strawberry Shortbread Trifle with vanilla custard, the Chocolate and passion fruit tart with lemon sherbet and the Baked cheesecake with Kentish raspberries.
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