This February, Launceston Place, the Kensington fine dining restaurant, will launch a brand-new series of Sunday-only tasting menus, with Head Chef Ben Murphy turning the traditional roast dinner on its head with a different meat and its cuts explored.
First up, Murphy (pictured) will showcase a five-course Roast Chicken menu with a twist, utilising every part of the bird from the eggs to the bones. Dishes will include Egg and Soldiers with truffle, Thigh Consommé with a stock made from the bones and carcass, Chicken Parfait with granola and blood orange, and Chicken Breast with wild garlic and peanut, all finished with a soufflé dessert.
Next up in March, Murphy will be putting their USDA beef in the spotlight with 100-Day Aged Tartare with capers and egg yolk puree, Rib-Eye with beef dripping and pear, and a Beef Consommé. And, in time for Easter, a menu of Neck of Lamb with baby celeriac and Perigord truffle, Lamb Belly with artichoke and vanilla, Rack of Lamb with nori and lemon, and a Sheep’s milk and honey dessert will run throughout April.
Murphy said, “I’m really excited to be launching this series of Sunday lunches, it’s a great opportunity to showcase some of the fantastic suppliers that we are lucky enough to work as well as have some fun with a cult British classic, the Sunday Roast.”
The new five-course Sunday lunch tasting menu will be available every Sunday.
