The Life of Pie

Welcome to weekend and the Quality Wines newsletter! Whether you’re rough, puff or choux, come on in, we phllyo.

A full menu change this week means more of the same next. Some tweaks to sweets, some fenugreek, a dash of cream, some lash, some rain.

As September’s second week looms large and a wild afternoon batters the hatches at QW Towers, caponata remains a resolute hope to an Indian Summer. Better still our Greek salad, a week away on an Hellenic isle. Tomatoes, cucumbers, feta, dill, peppers, onions, oregano, maybe an Assrytiko, maybe an ouzo, maybe even a Marlborough. Heavenly.

The busy bees in the QW kitchen have been working on their tiny chicken meatballs too. Even smaller, numerous & delicious as the week goes on. Available with a glass of wine, beer or soft at lunch for £15. Served with spaghetti alla chitarra. A semolina and water based pasta crafted on an ancient Italian pasta-lute, also used on Sting’s new album. Or, more luxe egg-yolk tagliatelle at lunch or dinner. The choice is yours!

Scallops are back with Cafe de Paris butter. Hake with chickpeas, spinach & harissa.

Veal sweetbreads are poached in court bouillon & pan fried in butter. A sauce of chicken stock, cooking juices and Vin Jaune is whisked. Dinner is served, happiness is mine, there is peace amongst men.

Sausage pie is spiced & latticed, baked and served with peach chutney. 24 portions a day. Don’t be flaky, be hasty.

We hope to see you soon.

Marcos, Nick & the Team.