Spring feast menu:
~ Broad bean velouté, Pain de campagne
~ Lamb loin fillet in a herb crust, spinach, carrot and sweetcorn pearl barley risotto
~ Baked rhubarb, vanilla egg custard, honeycomb, Prosecco and rhubarb sorbet
~ Tea/coffee, orange blossom macaroons
Suggested contribution £25 BYOB
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