Bones

    on 3rd April 2014
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Bones

Bones is the new venue from Joff and Simeon Goodman, the duo behind organic and fairtrade store, The Grocery serving seasonal and locally sourced rotisserie fare through to sharing dishes, organic wines and creative cocktails. Head Chef, Simeon trained under The Lavender House’s Richard Hughes in Norfolk.

Anglais free-range rotisserie chicken served whole, halved or quartered is the star of the show together with oversized T-bone steaks through to roasted racks of lamb and confit duck legs. Sharing dishes include Tuscan panzanella salad with tomato, roasted red onions, croutons and garlic, Sautéed baby squid and potatoes with chilli, baby tomatoes and lemon and Macaroni cheese with leeks. Hearty homemade stews feature the Alicuit – an occitane peasant stew made from the whole chicken and pearl barley and Mixed-bean hotpot with hot-smoked paprika and lime.

Lighter bites include Crispy pigs’ ears with tartare sauce, Pan-fried skate wing with olive tapenade and toasted hazelnuts, Pigeon breast salad and chicken livers with Oloroso sherry and smoked paprika while desserts are all about Raspberry and black cherry cheesecake, Chocolate and hazelnut torte and a cheese board of aged Pecorino, Testun in woodash and Bianco Sottobosco with white and black truffle.

Weekend brunch features Organic free-range eggs-any-way served on sourdough toast with bacon, smoked salmon or avocado, Bircher muesli pancakes dowsed in maple syrup, Giant fish finger sandwiches on wholemeal bread, Minute steak with fries and Bones Club sandwiches with warm chicken and bacon.

Drink Monks Habit – Havana light rum, Frangelico, Cointreau and pineapple juice, Asian Provocateur – vodka, lemongrass, lime, lychee juice and chilli and Everyday Tea, made with Little Bird Gin, earl grey, fresh lemon and sugar syrup. The venue is set across two floors with bare-brick walls and low-pendant lighting with a 45 seater space downstairs.

www.ieatbones.com

 

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