₪0The Eric Cantona BurgerZula Burger·Elliot HashtroudiLondonA limited-edition gourmet burger created by Chef Elliot Hashtroudi in...|
Flat WhiteWorkshop Cafe & Academy·Slava BabychLondonA coffee option preferred for a sharper, more bitter taste.|
Tagliatelle with Morels, Garlic & ParsleyBocca di Lupo·Jacob KenedyLondonA pasta dish featuring tagliatelle with morel mushrooms, garlic, and...|
Trio of SalsasFondaLondonAn extraordinary selection of three salsas, praised for elevating every dish.|
Whipped Farm ButterThe Orangery TCR·RussellLondonButter whipped with fresh produce from the restaurant's on-site hydroponic...|
₪4BaguetteClaridge'sLondonFreshly baked, crisp on the outside, soft on the inside, and full of flavour.|
Block of butter and flourClaridge'sLondonA simple preparation of butter and flour, likely intended as a base for...|
Chicken liver pate on toastSt. John Bread and Wine·Fergus HendersonLondonIncredibly roasty and delicious and deep in flavours.1 save|
Duck Liver ParfaitBalthazar London·Keith McNallyLondonA duck liver preparation, described by some as more of a mousse than a...|
Thick Cut ChipsClipstone·Merlin Labron-JohnsonLondonAmazing thick-cut chips, highly recommended on their own or with mayonnaise.|
CannoliTappo Enoteca WinebarLondonA traditional Sicilian pastry dessert consisting of tube-shaped shells of...|
cheese ballsZylia·ToufasLondonSmall, deep-fried balls made primarily of cheese, often served as an appetizer.1 save|
Aubergine DipZylia·ToufasLondonA creamy dip made from roasted or grilled eggplant, often blended with...|
Prawn SaganakiZylia·ToufasLondonA classic Greek appetizer featuring prawns baked in a rich tomato sauce with...|
TzatzikiZylia·ToufasLondonA creamy Greek dip made from strained yogurt, cucumbers, garlic, salt, and...|
