Introducing our Vibrant Mid-Spring Menu
As we start to see the signs of spring, the team in our kitchen have taken the opportunity to reimagine our culinary offerings with a sunnier outlook, featuring vibrant, seasonal ingredients.
While a definitive full-bloomed springtime can’t come any sooner for us, patience has paid off elsewhere. Our in-house chefs have dedicated time to testing, curing, fermenting, and carefully preparing the components that make up new dishes for our mid spring menu. What results is an impressive, flavourful array of small plates that embody freshness and simplicity.
Quality seasonal ingredients play heavily into the aesthetic of our plating, this time inspired by the vibrant colours of April.
With spring, asparagus starts to sprout. For our asparagus dish, the stems are used whole in a low-waste approach, including its stalks, woody ends and all, blanched and pan-roasted until tender and slightly charred. They are then dressed in an aromatic herb oil made in-house by infusing repurposed leftover herbs like mint, parsley, and fennel in olive oil. The dish is garnished with shavings of bright yellow cured egg yolks. This is created by leaving the yolk to solidify in a salt-sugar mix for five days prior, resulting in a deeply savoury, tongue-coating richness that elevates a deeply earthy palette.
The sea trout is also cured, this is done in a mixture of salt and Szechuan peppercorns to draw out moisture and release a zingy taste throughout the saltwater fish. Served with a refreshing yoghurt sauce, just enough acidity complements the fatty protein and keeps the dish feeling light. To dress, a mint oil is added to offer a herbaceous scent, then finally the dish is topped with a sprinkling of blended dehydrated black olives for added depth.
A selection of our mid spring sharing plates.
Showcasing housemade ingredients, the soy milk ricotta dish is naturally sweet and creamy, served spread on toasted artisan sourdough focaccia from the Snapery Bakery and dressed with olive oil, salt, pepper. Celery leaves decorate the plate and provide an fresh element. This is perhaps one of our most evident less-is-more dishes where simplicity and greatness melt together seamlessly.
Our small plates are best enjoyed sharing style, we recommend filling up the table to create a colourful palate.
Offering plenteous vegan, vegetarian and pescatarian dishes, our small but mighty spring menu pairs effortlessly with our fine selection of wines and in-house cocktails. Bring friends and family and celebrate springtime at 06 Redchurch St.
Reserve a table today by emailing reception@shoreditchartsclub.com.
Click here to view the full spring menu.
Mackerel, nduja and chives on sourdough focaccia.
