‘Nikkei Martinez’ at 7 Tales
For a spring-inspired cocktail with a Japanese twist, make for basement bar, 7 Tales, to enjoy the ‘Nikkei Martinez’. A sake-based cocktail mixed with mosto verde pisco, black salt, and garnished with edible flowers, it’s the perfect ode to spring.
‘Dill or No Dill’ at The Blind Pig
Guests at ‘The Blind Pig’ – a fabulous speakeasy style vintage bar – can enjoy ‘Dill or No Dill’. As a celebration of British springtime ingredients, ‘Dill or No Dill’ is a well-balanced mix of Tanqueray gin, lemon juice, elderflower syrup, cucumber water and smoked salt, with a fragrant fresh dill garnish.
Bluebird Chelsea welcomes Spring
With James Durrant at the helm as newly appointed executive head chef, Bluebird Chelsea has launched a new menu in time for spring eating with a selection of fresh seafood dishes including Seared tuna, bonito cream, daikon, cucumber, ponzu dressing, Orkney scallops, yuzu gel, wasabi, apple & ginger and Cornish crab, spiced crab, apple and radish. Mains meanwhile feature Line caught brill, Jerusalem artichoke, grilled leeks, truffles, parmesan, chicken jus; Loch Duart salmon, lemon puree, brown shrimp, capers and Roasted guinea fowl, jersey royals, onion emulsion, morels and wild garlic.
German Gym celebrate spring with White Asparagus menu
In celebration of spring and seasonal produce, German Gymnasium at London Kings Cross are offering two themed menus dedicated to Germany’s ‘Royal Vegetable’. Known as ‘White Gold’ and the star of each dish, guests in the restaurant’s Grand Café can enjoy white asparagus alongside smoked Black Forest Ham or veal schnitzel. In the main restaurant, guests can opt for a four course tasting menu dedicated to white asparagus with wine pairing. Both menus will be available until end of May. http://www.germangymnasium.com/
Spring Menus at Launceston Place
Chef patron, Raphael Francois, has launched a Taste of Spring menu at Michelin-starred local favourite, Launceston Place situated in South Kensington. Priced at £30 for three courses, Raphael’s new menu showcases popular dishes from the restaurant’s a la carte menu, including Hen’s egg, green asparagus, prosciutto, duxelles followed by Guinea fowl, green and brown cauliflower and pomegranate or Cod, clams pesto, cod roe and hispi cabbage.
Seasonal recipes from Arabica Bar & Kitchen
James Walters, founder of Levantine-inspired restaurant Arabica Bar & Kitchen, has developed a bank of seasonal spring recipes that showcase the powerful flavours of the sun drenched shores of the Eastern Mediterranean. With deliciously charcoaled flavours (perfect for the barbecue!), recipes include Grilled gilt head bream with charred fennel salad and a punchy chilled summer soup – created as part of its support towards the Soup for Syria campaign – with avocado, garlic, urfa chilli, pepper, cucumber and mint. Additionally, James has created a collection of cocktails with an exotic Levantine twist. Take a bow, the Arabica Summer Cup (a Middle Eastern take on the classic Pimm’s).