Award winning restaurant, The Laughing Gravy, has launched a new menu for 2017 which features head chef Michael Facey’s playful interpretation of classic dishes.
Highlights on the menu include starters such as Duck terrine, set in cider jelly with foie gras pate doughnuts and rhubarb piccalilli. Mains of the likes of Mead and malt glazed lamb shoulder with cheddar and parsnip hash browns, salt baked turnips, glazed carrots, turnip and pistachio puree and lamb jam and desserts such as apple and cinnamon cheesecake with apple compote and toffee apple.
Michael said: “I like to work with classic ingredients but create my own interpretation. Duck terrine is tried and tested but the pate doughnut offers a new element that I hope people won’t have tried before and the sour and sweetness of the rhubarb really complements the dish.
“Lamb is one of my favourite meats, it is so rich and decedent. I like this combined with the more rustic taste of mead and malt and notes like the lamb jam and pistachio puree elevate the dish.”
The Laughing Gravy restaurant has won a legion of fans since opening and was recently voted best restaurant in Southwark and Waterloo by Time Out readers.
The new menu is now available at The Laughing Gravy restaurant.
For more information click here