Whitelock’s Dinner Club #29
Fishy Business
Whitelock’s Executive Head Chef Nick Robertson brings you a seafood inspired menu for April Dinner Club.
A five-course fine dining evening crafted from the freshest catch and combined with the best seasonal ingredients.
Dive into a taste of the sea.
FIVE COURSE MENU
Tuna tartare, mango, jalapeño
Pickled oyster, chilled watercress velouté
Cod cheek scampi, citrus mayo
Monkfish on the bone, grilled spring onions, shellfish sauce
Lemon tart, clotted cream Chantilly
Thursday 24th April