No regrets, just vinaigrettes

It’s Saturday in Salami land, strap yourself in for a newsletter full of scallops, sausage & Sarawak!

This week’s £15 ‘Express Lunch’ of Mezze Maniche pasta with a fennel sausage and broccoli ragu, has been going down a storm. Available next week too, Tuesday to Friday at lunch, with a glass of wine, beer or a soft. Whether a pit stop in your busy day or primi in a luxuriant luncheon, get in here.

Elsewhere on the menu next week, a North African spiced cauliflower & chickpea salad, full of preserved lemon & raisins and, dressed with harissa & yoghurt . For the first time in the season white asparagus appears, coated in our house Champagne vinaigrette, a true classic. Petite Salcombe Bay scallops are baked in anise driven Pastis butter. And talking of butter, a new crab based pasta. Egg yolk tagliatelle with a butter sauce full of Sarawak pepper and much much garlic. One for the lovers.

Your meal crescendos with Nebbiolo-braised duck legs with olives & crushed potatoes (we’ve bought a new hand masher, there will be texture). Conterno ‘Riva del Bric’, 2012 takes the quackers for one last decadent dip for your delectation. What a way to go!

Looking forward to welcoming you all next week.

Nick, Marcos & the Team