Spring has sprung in Somerset House.
Skye Gyngell’s first solo venture opens today (Tuesday 14th October) a 100 cover restaurant boasting an awesome seasonal menu…
Skye and her team will be guided by the changing seasons, writing daily lunch and dinner menus that present the best produce simply and memorably within the elegant 19th century drawing room, which is being refurbished to its former glory. It is the first time that the space will have been open to the public for over 150 years.
When Spring opens, seasonal dishes will include: Grilled langoustine with seaweed butter (£16.00); Fiore di Latte, pickled pumpkin, speck and sage oil (£12.50); Roasted turbot with porcini and bone marrow (£28.00); and Fillet of beef with brown butter, anchovy and wild greens (£29.00). Desserts will include Buttermilk cream with rye shortbread and damson ice cream (£8.00), and Hazelnut tart with warm chocolate sauce (£8.00).
A reception and bar will lead onto The Salon, which will serve ices, little sandwiches and Bicerin, a classic layered espresso and chocolate drink from Turin. Seasonal ices will include Burnt Caramel, chocolate and hazelnut nougat (£4.50); Quince, bay and verjuice (£4.50), and Wildflower honey and candied walnuts (£4.50). Seasonal sandwiches will include Crab, apple & walnut (£8.50), and San Daniele & Trevise (£7.00).
The wine list at Spring has been developed by consultant Jack Lewens and Head Sommelier Frank Embleton, who has joined from East London restaurant The Clove Club. Wines from France and Italy will dominate the selection, alongside some of the most interesting and outstanding English wines currently being produced. The wine list will follow a similar rhythm to the menu, as the ingredients and dishes evolve, so too will the wines.