The days are finally getting lighter and spring is in the air. It seems like the London restaurant scene is are also feeling it as we’ve noticed a lot of new spring menu’s popping up around the city.
We take a look at some of our favourites.
Well known for their excellent bars and delicious tapas plates, Camino have launched a new spring menu inspired by Head Chef Nacho de Campo’s home town, the Basque Country. His talent, matched with the quality of the ingredients combine to produce ‘the best bits of Spain on one table’. The dishes are cooked as authentically as possible, using original Basque Country grills, cooked simply, yet has exceptional flavour and flair.
Nacho’s new spring menu offers not only the classics, but also less familiar plates. Baby aubergine stuffed with peppers, octopus with chickpea and beetroot puree, and cod brandade, are just some of the dishes that have caught our attention and we can’t wait to try them!
L’anima is passionate about serving excellent Southern Italian food with Sardinian chef Lello Favuzzi heading up the kitchen. Favuzzi mixes ingredients and flavours from Sicily, Sardinia, Calabria and Puglia with a moorish twist, all finely wrought but without losing any of its ‘soul’ (which translates to L’anima in Italian).
New to the menu is their cannon of spring lamb, fresh Nettle Mafalde with duck ragu and an irresistible looking tiramisu with almond granita.
Yauatcha Patisserie is a new addition to the Hakkasan Group, who are celebrating the brighter mornings with a new collection of patisserie and chocolates inspired by seasonal ingredients.
Influenced by the flavours of spring, six new petits gateaux have been added to the menu, including coconut lime, rhubard and custard and banana raisin. In addition, seven new macarons have been added to the collection, including Lemon cheesecake, lime tonka, grapefruit yoghurt, orange blossom, rhubarb jasmine, hazelnut praline and violet. If chocolate is more your style, they have added grapefruit and juniper, cherry blossom and soy toasted rice to their range of chocolate flavours.
Their a la carte menu follows a similar path to their winter menu, with lighter, fresher flavours in preparation for summer.