An intimate 12 seater counter dining experience, led by Head Chef Luke and his two brothers, Nat and Theo Selby, serving a monthly evolving menu combining British produce, Japanese techniques with French training.
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Our bread course is served with cultured butter made from unpasteurised double cream from Old Hall farm in Norfolk; Sauternes jelly and cashew nut parfait; and Tunworth cheese with fermented onions and truffle honey. 🍯Our bread course is served with cultured butter made from unpasteurised double cream from Old Hall farm in Norfolk; Sauternes jelly and cashew nut parfait; and Tunworth cheese with fermented onions and truffle honey. 🍯
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Peri-Peri Monkfish, Coco Beans, Rainbow Chard, Burnt Lemon, Summer Herb Dashi
#evelynstable #michelinstarPeri-Peri Monkfish, Coco Beans, Rainbow Chard, Burnt Lemon, Summer Herb Dashi #evelynstable #michelinstar0 Commenti 0 Condivisioni 73 Visualizzazioni 0 Recensioni -
Last chance to book a spot to our Tuscan wine dinner tomorrow evening with Avignonesi!
Link in bio to make your reservation.Last chance to book a spot to our Tuscan wine dinner tomorrow evening with Avignonesi! Link in bio to make your reservation.
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