Our Menus
philosophy on food and menu creation
“I change the menu every six weeks or so, to keep the menu alive. I believe that creating food and menu items is an art, finding the main component, and having the other items complimenting and heightening the main act. It’s a performance, where textures add complexity, where many other characters, like the richness of butter, the chilled wine, the cocktail and the restaurant music and ambience create a stunning performance. I personally don’t like food that can be monotonous, so my dishes are created so that each mouthful has a different texture, a bigger piece of basil, a dollop of sticky sauce, ie, every mouthful is a new experience, keeping it vibrant and fun, the aim it is to get people to be more relaxed and tempt them to eat more adventurously.”
Luckily I have an experienced & dynamic team, who have worked in the Savoy, Kensington Palace and Harrods that work with me and inspire me.