Boulestin’s Head Chef, Elliot Spurdle is a force to be reckoned with, especially given the fact that he is just 23. Most of us at that age have probably mastered cheese on toast and perhaps a good Bolognese, but the French restaurant’s new five course tasting menu showcases just how good Spurdle is.

The evening menu which launches on the 12th April will feature dishes such as miso-glazed quail breasts with a spiced coconut emulsion; confit of egg yolk, wild mushroom consommé, wild asparagus, salt baked celeriac with truffles and grilled octopus with rhubarb, blood orange, beetroot and watercress. Of course you can add wine on to each course too.

The menu will be showcased for the first time on 12th April, with Boulestin hosting a special launch evening to introduce their new five-course tasting menu and from the 13th -28th April they’ll be offering the menu with a complimentary flute of Champagne for pre-booked diners who mention the offer.

The evening tasting menu is available from 5pm – 10:30pm and the whole table must order it.

www.boulestin.com

 

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