Quality, provenance, sustainability and value are foremost in our thinking and with our monthly menu changes, Guest Chef Events and exclusive tastings we take pride in documenting our stories with our lovely loyal guests. Read below for more.
May at W5
The road to summer is here and our chefs at W5 are exploring this through a gentle move towards colder and more refreshing dishes. There is a strong salad trend throughout our new menu and dishes such as our La Latteria Burrata w/ Summer Squash and Pumpkin Seed Pesto and our Grilled Salmon Fillet w/ Cherry Tomato & Potato Salad exude a deliciously light and fresh feel. Our chefs said that their inspiration for the new menu came from what they imagined eating at the perfect barbeque and we do hope you pop in and agree!
April at W5
This month’s menu is totally revitalized and bursting with energy – bringing us straight into spring! Expect dishes such as an exquisite British Rose Veal Mince & Onions w/ a Milk Bread Bun & Bone Marrow Butter and a lean and crunchy Pork Rump w/ crispy tail, Sweet & Sour Heritage Carrots, Raw Pear & Ealing Honey. Our chefs cite ‘quintessential British food’ as the essence behind the new dishes, noting that Spring is a very inspirational time to create a new menu as there is an incredible explosion of new produce at this time of year.
March at W5
Simplicity and elegance are at the heart of the W5 menu this month with some wonderful new starters and brunch dishes, healthy and wholesome mains such as the Pan Fried Cod Fillet w/ Braised Borlotti Beans & Sea Beets and some spectacularly rich and fresh desserts like our Dark Chocolate Mousse w/ Boozy Cherries. Each new dish has three key seasonal ingredients, in keeping with our group theme this month of the ‘warm up to spring’ and are a combination of the luxurious and the healthy. Once again our Head Chef has ensured that there is something for everyone.
February at W5
This February sees an introduction of fresh, simple and light dishes curated by our wonderful Head Chef, Lee Streeton. From Smoked Eel with Potato & Capers to Baked Bone Marro with Parmesan, this month’s menu is a beautiful balance of the light and the hearty, the zesty and the rich – with something for everyone.
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