Dinner Club #37

For this months Dinner Club, we’re joined by Chef Mike Marud as he presents five courses celebrating the season with bold, confident cooking, accompanied with an amuse-bouche to start, and a pallet cleanser along the way.

Expect vibrant seafood, slow-cooked meats, and thoughtful contrasts throughout. Finished with a nostalgic, indulgent dessert

Amuse-bouche:
Lardo Dripping Toast, Lindisfarne Oyster, Steak Tartare

Scallop, Orange, Pickled Samphire, ‘Nduja

Guinness Ox Cheek, Dill Hollandaise, Crumpet

Palate cleanser:
Green Apple Sorbet

Cod, Smoked Bacon, Vignole

Railway Porter Beef Rib, Wild Mushroom xo, Jerusalem Artichoke, Truffle

Morello Cherry Cheesecake,  Rum And Raisin, Bonne Maman Butter Galette

Book here