Opening next month, Myrtle Restaurant in Chelsea will offer Modern European cooking with an Irish influence, using the finest Irish produce.
Hailing from Tallaght in Dublin, Head Chef and owner Anna Haugh has been cooking professionally for almost 20 years. Having started cooking at l’Ecrivain with Derry Clarke, Anna has spent the last 14 years in London working for celebrated chefs Philip Howard, Shane Osborne and Gordon Ramsay.
As Haugh’s first solo venture, Myrtle Restaurant puts a strong emphasis on staff potential and believes an empowered and engaged team leads to the best possible dining experience for customers.
The menu will features starters such as Burren Smokehouse mackerel rillette, Crispy stuffed chicken wing & wild trompette puree, and Heritage carrot salad, pickled raisins & Mossfield cheese.
Main dishes will include Beef, boxty cake, hispy cabbage, parsnip puree, Slow confit Goatsbridge trout, cauliflower & capers, and Celeriac wellington, tarragon, cep mushroom duxelle.
To finish, there will be Chocolate tart, jerusalem artichoke ice cream, Buttermilk panna cotta, rhubarb jelly, cinnamon doughnuts, and Tonka bean creme brulee with rockscotti.
