The Lido Cafe Takeover III

Heritage English Tomatoes

Toasted Almond Milk, early Blackberries, Mint and Hampshire Rose Cheese

Monkfish Cheeks,

Twice-cooked, with Marsh Samphire, Pickled Lemons, Chicken Skin and Parsley Sauce

Oxtail 'Tartare'

Cooked for 48 hours and aserved medium-rare with anAlderwood-smoked 62° Egg Yolk,Ruby Chard, Fried Garlic and Rye Bread

Suffolk Large White Pork

16hr Belly with Muscat Grapes, String Potatoes, Wild Fennel, and Chard Leaves

24hr (Sous Vide) Malt and Seaweed- glazed Pork Spare Rib with Plum Sauce

Nitro Aerated Dark Chocolate Parfait
Genoise Sponge, Kentish Cherries and Marsala

Coffee and Snacks

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