The Tom’s Kitchen restaurants across London have recently launched new spring menus, using the finest seasonal produce to create contemporary British dishes.
The new menus bring back classic dishes that were a favourite when Tom’s Kitchen first opened 10 years ago including traditional Fish Pie and Shepherd’s Pie.
In addition, guests can choose from starters such as Hand Dived Scallops with gem lettuce, sorrel and almond vinaigrette; New Season Asparagus with mache salad, truffle dressing and pheasant egg; and Homemade Ricotta with broad beans, peas and gremolata.
Main courses include Cornish River Trout with roasted cauliflower, sea vegetables, caper and raisin dressing; and Pan Fried Duck Breast with caramelised chicory, crushed carrots, watercress puree and orange jus.
To finish, guests can enjoy desserts such as Yorkshire Rhubarb with custard cream, rhubarb sorbet and marshmallow; and Almond and Apple Tarte Fine with almonds and amaretto ice cream.
The Tom’s Kitchen restaurants are located in Chelsea, Canary Wharf, St Katharine Docks, and Somerset House, with a new Tom’s Kitchen Deli and Bar having recently launched at HMS Belfast.
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