While My Chitarra Gently Weeps

Everything in it’s right place, we are ready to welcome you to the weekend and beyond at Quality Wines.

Hitting the menu tonight is spaghetti ‘alla Chittarra’ with Baccala, chilli & parsley. This particular iteration a riff on our colleague Emidio’s Nona’s recipe. ‘Maria’s Salt Cod’ comes with salty bursts of capers & olives coating a cuboid spaghetti. Handmade with the aid of lute like instrument reminiscent of the middle ages, looms & Luddites. Or a student flat in Bristol.

New next week, rainbow chard is cooked well, with barrel aged feta, pine nuts & oregano. Salcombe Bay scallops come in a Pastis-fuelled butter and, rabbit leg sits atop fennel trifolati, saffron & aioli.

Due to popular demand panino’s stay on for another week. Milk buns are toasted, buttered & piled with ham. Not for sharing.

Our ‘Express Lunch’ next week is spaghetti Puttanesca and is still the best time you can have for £15, at lunch, Tuesday to Friday, on the Farringdon Road. Comes with a glass of wine, beer or soft drink.

We are also very lucky to now be able to share some extraordinary cured pork belly from the legends at Coombeshead Farm. Coming from a six & a half year old Magalitsa sow that lived a life of pure leisure grazing and foraging in the Cornish woodlands. Cured for six weeks and matured for a year, this is utterly unique - nutty and fruity, while somehow also tasting of freshly fried bacon. The finest, cleanest, most complex pancetta we’ve ever encountered. When it’s gone, its gone.

Nick, Marcos & the Team