Roast dinner in London
The menu under the helm of Head Chef Guy Betteridge is dedicated to seasonal and carefully sourced cuts of meat and freshly caught fish. The genial Sous Chef, Patrick Goncalves was in charge on the bustling Sunday we were there.
The Sunday roast menu offers four roasts: roast sirloin of beef, pork belly, chicken or nut and parsnip roast. For those who want to sample everything, there’s also the option of a sharing platter for two or more with all the roasts, plus Yorkshire pudding, roast potatoes, cauliflower cheese, broccoli and carrots. The ‘red roast’ includes the addition of free flowing wine for an extra £15.