From this Wednesday (29 March), the award-winning Berners Tavern by Jason Atherton, located in the heart of Fitzrovia, will introduce its new Spring Menu.
Berners Tavern's Executive Chef, Andrei Poptelecan has collaborated with Atherton to thoughtfully curate a new menu, offering a selection of new seasonal dishes available for guests of The London Edition and visitors to enjoy.
James stated, “In partnership with Andrei and the Berners Tavern team, I am very proud of what we have created. The new menu includes light dish options which have been authentically inspired by the traditions of Great Britain and the very best produce the British Isles has to offer .”
Berners Tavern offers all-day dining with a menu boasting seasonal, contemporary British cuisine, effortlessly complimenting the restaurant’s historical charm and sophistication. Guests and visitors can enjoy the new Spring menu sitting underneath two large custom bronze chandeliers, inspired by New York City’s Grand Central Station.
Starters
>Raw vegetable crudité salad, chickpeas and harissa dip, black olive crumble
>Orkney scallop crudo, citrus granite, poached rhubarb, apple, jalapenos emulsion
>Homemade focaccia, basil and mint pesto, courgette ribbons, olive and sundried tomato dressing, lemon and thyme ricotta
>Colchester crab, lemon puree, compressed cucumber, white Japanese radish, xo sauce
>Spring peas and wild garlic soup, broad beans, yellow and green courgette, pancetta, crispy Bufford brown egg
>Herdwick lamb rump, roscoe onion, peas, broad beans, Jersey Royal potatoes, asparagus and mint ricotta.
Main course
>Charcoal cooked Char Siu Dingley Dell pork chop (pictured), heritage beetroot, kimchi, braised white chicory, pineapple and saffron puree, mustard seed dressing
>Herdwick lamb rump, roscoe onion, peas, broad beans, Jersey Royal potatoes, asparagus and mint ricotta
>Israeli cous cous, BBQ wild mushrooms, poached asparagus, broccoli puree
>Buccleuch Estate chateaubriand, marmite butter, mash potatoes, braised beef blade, mushroom sauce
>8-hour slow-cooked Cumbrian Herdwick lamb shoulder for two served with petit pois a la francaise, bbq heritage carrots, pomme puree, mint pesto
Dessert
>Banana and milk chocolate choux bun, salted caramel & banana ice cream
>Lemon bergamot meringue pie, lemon & honey sauce
>Coconut and pineapple Alaska, pineapple & lime coulis, flamed with white rum, garnished with coconut flakes, pistachios & lemon peel
Guests can access Berners Tavern via its own private entrance on Berners Street, seating 150 covers.
