Darkhorse, the modern European restaurant and bar in Stratford’s East Village, is set to launch a new brunch menu on October 1st. Featuring hearty dishes from the charcoal-fuelled Bertha oven, the new menu will start weekends in style for E20 residents and visitors to the Olympic Park alike.
Created by co-founder Lee Glen, the new menu will include standout dishes such as smoked pork hash, smoked for 12 hours in the Bertha oven and served with potatoes and a fried duck egg, and Bertha baked eggs with anchovy soldiers. Elsewhere on the menu will be brunch classics including chestnut mushrooms and pancetta on toast; scrambled eggs and smoked salmon; baked chorizo with potato and egg; and Christian Parra black pudding with romesco and apple frisse salad.
Darkhorse was founded by Lee Glen and Ian Goodman in the former Olympic athlete’s village at the end of 2015, as part of a new wave of independent restaurants that are revitalising the area. The dinner menu features dishes such as onglet steak with bone marrow, roast hake with borlotti beans and salsa verde, and charcoal lamb with merguez. A list of both classic and signature cocktails designed by Ian are also on offer, together with an extensive European wine list.
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