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Address

Acton, London W3

Sunday lunch with canapés 

Sancks

Cured sea bass with grapefruit, parsley emulsion and fennel frond.

Wild mushroom tartlet with toasted hazelnuts & sage

Paired with (Semillon dominant) white Bordeaux

Starter

‘King Prawn Mac n’ Cheese’ 

Baked penne, aged gouda, parmesan, vintage cheddar and griddled king prawns

Paired with Rosé Champagne

White & Red served to the table

Tasmanian Chardonnay

Californian Cabernet Sauvignon

Interlude

Duck leg and orange bon bons with blackberry ketchup

Main

Slow Roast Lamb Shoulder, pea, shallot, roast potatoes, anchovy & garlic crumb, redcurrant & lamb sauce.

Dessert

‘Chocolate & cherry sundae’ 

Chocolate genoise, chocolate ganache, vanilla ice cream, cherries, cherry espuma

Paired with Tawny Port