Aioli oli oli, joy joy joy!

It’s the QW newsletter and that means the weekend is here. Time for a gilda, a pet-nat, maybe a negroni & a panino.

Yours truly sits in the window of HQ after a rather rambunctious Friday lunch, its windy but sunny outside & suddenly Spring seems to have sprung. Particularly popular this lunchtime and new to the menu we have rabbit leg with fennel trifolati, saffron & aioli. It’s full of sticky-garlicky-goodness. Juicy leg meat falls off the bone, is smothered in aioli & saffron infused sauce and, with not a commiseratory thought to Bugs, Peter or Roger, devoured.

Elsewhere Nick’s version of horta (Greek greens) feels humble & healthy but full of flavour and mineral vigour. Long cooked rainbow chard with feta, pine nuts & oregano. Big squeeze of lemon too.

Scallops come roasted in Pastis butter whilst the last of the blood oranges with Marinda toms are dressed in Salmoriglio. Yum.

Available from Tuesday to Friday, at lunch, for the next two weeks, spaghetti ‘alla’ Chitarra with fennel sausage ragu & Parmigiano Reggiano. £15 with a glass, beer or soft. Snag a spot!

Hoping to see you all in the coming weeks.

Nick, Marcos & the Team