May at Charlotte’s W5

April 26, 2017 | Charlotte's Group Charlotte's W5

Picture this. Spring sunshine pouring into the W5 Courtyard, sipping a glass of  bubbles while nibbling some beautiful English asparagus – doesn’t get any better, does it?!

What’s on the menu…

Broad Bean & Pea Risotto . Preserved Lemon . Perigord Cheese

A classic fresh pea and broad bean Arborio risotto with an intensely summery twist of preserved lemons, topped with some crumbled, lightly salty Perigord cheese– close your eyes and you’ll be on the Amalfi coast!

Cured Salmon . Pickled & Charred Cucumber . Horseradish

Lightly cured & steamed Scottish salmon is served with a sweet cucumber ‘ketchup’, some beautifully bitter charred cucumber and a touch of fresh grated horseradish for balance & just a little kick. A beautifully light and delicately balanced dish.

New Season English Asparagus . Poached Egg . Berkswell Split Butter

We’re all obsessed with the first new season asparagus and Alex is obsessed with Berkswell cheese – the English answer to Parmesan, so it’s bound to be a winner – for Alex at the very least! Char-grilled on the plancha to bring out the sweetness, with an egg and split butter is a classic that’s bound to please.

Scorched Mackerel . Watermelon & Soy . Avocado Puree . Radish Cress

Cured Cornish mackerel fillets with crispy blackened skin, lightly soy-marinated watermelon and a lemony avocado puree and peppery radish shoots bring a Spring freshness to this stunner of a dish.

Ealing Honey Glazed Beets . Goat’s Curd . Linseed Granola

Pan-fried beets glazed in warm honey with a light, fresh British Goat’s curd, nutty linseed and oat granola is a classic & delicious combination.

Wild Mushroom & Truffle Quiche . Dressed Leaves

Seasonal chanterelles, giroles & morels mixed with oyster and shitake mushrooms and a touch of truffle oil make a rich and delicious quiche. Served warm with some baby leaves in a light vinaigrette.

See the full Charlotte’s W5 menu here