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On the banks of the Thames, reverse Shakespeare’s Globe Theatre, is Hithe + Search, a bar and kitchen that makes probably the most of its river views with cosy tiered seating going through out onto the water.
Following a profitable first collaboration menu in February with wine author Hannah Crosbie, the restaurant inside the Westin London Metropolis lodge has been busily making ready a second menu with a brand new visitor.
James Sharp alongside the restaurant’s head chef Fabio De Paolis has curated a various and experimental eight-course menu that can run for 5 evenings solely in Might.
Sharp, who was a semi-finalist on MasterChef: The Professionals, has introduced his street-food experience as CEO of Hash Hut, a loaded hash brown joint in Seven Dials Market.
De Paolis has labored in kitchens the world over from Italy to Malaysia and the 2 cooks have introduced their numerous skills for flavour collectively and poured them into an thrilling eight-course menu.
Dishes will embrace a seared queen scallop with kabocha squash mash, a Cantonese type XO sauce and crisped buckwheat, then a mini venison wellington with rooster duxelles and a tarragon bearnaise sauce, and a dish impressed by Sharp’s avenue meals enterprise, a brown butter hash brown, aged beef sirloin tartar, coal oil emulsion, lyonnaise onion, chestnut mushroom and dusted with porcini powder (pictured above by way of Instagram).
Two candy dishes will full the menu, together with candied orange sponge with English trifle and nergroni foam.
Head chef at Hithe + Search Fabio De Paolis feedback: “James’ revolutionary method and my variety of cooking with flavours, mix completely, promising an exhilarating journey of flavours and substances.”
Sharp shares his ideas on the collaboration: “The menu is enjoyable and funky and has a depraved mixture of mega flavours and severe cooking together with a few distinctive twists.”
The menu is priced at £55 per particular person and can be obtainable from Tuesday seventh to Saturday eleventh Might from 4pm to 9pm.
Reserving is on the market now by way of OpenTable.
