Chef Henry Harris is joining Alex Jackson to host a one-off supper club at Sardine. The menu is inspired by Henry’s French culinary background and Sardine’s regional French food, and features cote du boeuf, accompanied by snails, bone marrow and persillade, with cheese to follow. Wines from Sardine’s new reserve list and cocktails by resident bartender, Clotilde Lataille will be served.
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