![]() The menu will champion British produce and will have an ‘our daily breads’ section with changing accompaniments, such as grilled pagnotta with whipped lardo and rosemary as well as a ‘cold, raw & cured’ section of seafood such as Galician sea urchin and preserved tomato a fruits de mer plate and local charcuterie. It will be open for lunch and dinner as well as weekend brunch with a choice of a set menu or à la carte dishes on offer. Called Sune, the canal-side neighbourhood restaurant takes its name from the Old Nordic word for ‘son’, and the name of Spencer’s wine mentor Sune Rosforth in Copenhagen.
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