Spring has sprung: new season, new menu
Well, we can at last say with some certainty, that spring has most certainly sprung into life. The weather is more settled and warmer, flowers are getting the right temperature to grow and our terrace parasols are once again visible from their hibernation…
As the comedian Robin Williams once put it: “Spring is nature’s way of saying: Let’s party!” Or “let’s lunch outside” at least.
Here at English’s, there have been a few exciting things springing up recently; along with the flowers in our hanging baskets. We recently entered into an exciting new partnership with esteemed local wine estate, Rathfinny’s, who are now supplying their quite stunning Classic Cuvée, Rosé, Blanc de Blancs and Blanc de Noirs in the restaurant. Also, our head chef, Yuri Magni, has created a refreshed new Spring Menu for your delectation.
We met up with Yuri recently to talk through which dishes he’d like us to photograph, sample – lucky us! – and promote on this blog, and the results are below.
Chef’s choice starters
Fried calamari, watercress, spicy & citrusy criolla salsa.
Chicken liver parfait, truffle butter, beetroot chutney, spinach leaves, focaccia.
Chef’s choice mains
Monkfish ‘en papillote’, preserved tomato, green olives, wild garlic, sprouting broccoli, smoked cod roe, dried lemon.
A bottle of organic Chablis, Domaine Bersan complements this dish very well.
Spring lamb Barnsley chop, matured cheddar polenta, artichoke, pea salsa verde.
This pairs beautifully with a bottle of Corbières Tradition Rouge, Château La Bastide Escales, near Carcassonne, France.
Chef’s choice, dessert
Caramelized grapefruit curd, coconut sorbet, pink peppercorn, pistachio lingue di gatto, coriander.
The English’s team were lucky enough to sample these dishes at a special tasting put on by Yuri and the team on a – thanks to Rathfinny – sparkling Friday afternoon, and we can certainly vouch for the quality of each dish and the respective wine pairings. If you had to push us though, we’d say the Chicken liver parfait and the Spring lamb Barnsley chop (along with the dessert) were our favourites. Which dishes do you prefer?
Book your table with us here and let us know
