Boeuf BourguignonCafe Boheme·Nick JonesLondonA classic French stew made with beef braised in red wine, often with...|
CassouletL’escargot·Jeff GalvinLondonA hearty, comforting French stew made with duck confit, sausage, and white...|
Finger SandwichesThe Orangery·Steeven GillesLondonSmall, crustless sandwiches, typically served as part of an afternoon tea,...|
chocolate dessertRestaurant Gordon Ramsay High·James KnappettLondonMay become difficult to remove from fingers due to smoke presentation.|
Scallop with melon and caviarTom Brown at The Capital·Tom BrownLondonA palate-cleansing dish featuring scallop with melon and caviar.|
Turbot from CornwallRestaurant Gordon Ramsay High·James KnappettLondonServed with asparagus from Loire valley.|
Persian KababiBerenjak London (Soho)·Kian SamyaniLondonA style of Persian cuisine focused on grilled meats, often served with rice...|
West Indian Halloumi with HoneyJumbiLondonA West Indian interpretation of halloumi cheese served with honey, described...|
RabbitBouchon Racine·Henry HarrisLondonA main course featuring rabbit meat, prepared in a classic French style.|
Trout and crème fraicheLightbar London·Ali BorerLondonA dip made with trout and crème fraiche, noted as 'heavenly' by a reviewer.|
₪5Roasted Peppers & Pickled Red ChilliAgora·David CarterLondonA creamy, tangy starter with just a gentle kick of heat. Pair it with the...|
