It's out with the old and in with the new at the start of 2019, as the award-winning Frog by Adam Handling launches a complete revamp and refinement of the restaurant menus.
Guests at Handling's flagship restaurant in Covent Garden will now be treated to an array of new dishes to celebrate the 'best of British' ingredients across the à la carte and tasting menus.
Staying true to Handling's zero waste ethos, the new menu will showcase dishes with a sustainable focus. Using higher quality produce from newly sourced suppliers, the restaurant will utilise ingredients in their entirety throughout the menu, celebrating the primary ingredient as well as using off-cuts.
Shaking up the restaurant's à la carte menu are mouth-watering dishes such as Scallops, oyster & caviar (picture by Tim Green), Pigeon, puffed rice & spiced cauliflower, as well as Halibut, smoked eel, cockles & kohlrabi.
For the first time, new side dishes feature on the à la carte menu and guests can opt from the delicious Broccoli, miso & lime’, Black truffle mash, and BBQ hispi cabbage, garlic & capers.
To savour the full Frog by Adam Handling experience, the impressive 5-course tasting menu offers a new line-up. Highlights include, BBQ mackerel, tartare, cucumber & lime yoghurt, ‘Lamb Wellington, carrot & mint, and desserts such as Apple, yeast, fig leaf or Bergamot, stout, miso & smoked Earl Grey. For the added wow factor, guests can add the spectacular Lobster cooked in Wagyu fat as a supplementary course.
For vegetarians, a revamped five-course tasting menu features sophisticated new dishes such as Mushroom agnolotti, black garlic, Sour tomatoes, jalapeno & soy, and Spiced pumpkin, confit kumquat & parsley for dessert.
If a five-course tasting menu isn't enough, guests can select 'Adam's Tasting Menu' – a bespoke seven-course menu consisting of Handling's favourite dishes - available across both tasting menus.
There are longstanding diner favourites, such as Handling's legendary Chicken butter, Cheese doughnuts, and Celeriac ‘Mother’ dish, remaining on the revamped menu.