New Season Dishes at Soutine
As the days grow a little shorter, we’re getting cosy here at Soutine with some warming additions to our menu, each celebrating the new season’s bounty.
From 1st October, hero dishes include Ravioles du Dauphiné with forest mushrooms and beurre hongroise, as well as Confit Duck Leg Cassoulet with cavolo nero.
Our Head Chef shares the details of the new additions here, plus the inspiration behind them.
Seared Scallops with hazelnut caramelised cauliflower puree and toasted hazelnuts
“Usually when I look for new dishes I look for ingredients reflecting seasonality and sustainability, this dish shares both. I use the off cut of the cauliflower darne and the pears from our endive salad and use them to create a classic pairing for scallops, adding in toasted hazelnuts to give not only more texture but an earthy taste.”
Smoked Salmon and Crab Tian with fresh mixed herb salad and lemon dressing
“My time spent with Chef Anton Mosimann gave me the idea for this delicious starter, simple quality ingredients paired with classic flavours and a touch of luxury.”
Coq au Resiling with pommes purée for two
“There is an evident clamour for this dish classic sharing dish to return. So we have decided to dust off the recipe book and bring it back to the menu tor all to enjoy during the colder months ahead.”
Char-grilled Monkfish with beurre meunière
“What once was a last minute addition to our specials, has become so popular that it has reached the main menu. With monkfish being one of my favourite fish to eat, it seemed fitting to add to the menu.”
Regis’ Carrot Cake
“Adding a touch of the Alps to the dessert menu, this delicious carrot cake created by The Wolseley Hospitality Group’s Head Pastry Chef Regis Negrier makes a well deserved arrival onto the menu.”
Join us from Wednesday October 1st to discover our autumn/winter menus.
Why not pair your visit to Soutine with a tour of St John’s Wood? Take a look at our guide.
