Fenchurch, the refined-dining two AA rosette restaurant that overlooks London on level 37 of Sky Garden, has appointed Head Chef, George Farrugia, formerly Head Chef at Bob Bob Ricard under Michelin-awarded chef Eric Chavot, to bring his impeccable training and culinary flair to Fenchurch’s elevated dining offering.
Launching a new summer menu, George will bring fresh, Mediterranean flavours and French cooking techniques to the table, whilst using the very best British produce; keeping in line with Fenchurch’s ethos of delivering contemporary modern British dishes driven by flavour and seasonal ingredients.
Start on a high with first courses including: smoked mackerel rillettes, rainbow radish, Corsican grapefruit and pickled fennel; roast quail, new season asparagus, Jersey Royals and buttermilk sauce; heritage courgettes, burrata, yellow datterini tomatoes and anchovy; and salad of young beetroot, smoked crème fraiche and red sorrel.
Must-try mains feature: hay baked Herdwick lamb, piperade and baked aubergine stuffed tomato; Cornish red chicken, confit thigh morels and petits pois à la Française; roast John Dory, pickled artichokes, Nocellara Belice olives and preserved lemons; and ragu of white beans, mousserons, sea vegetables and grelot onions.
Finish off on a sweet note: enjoy a delicious spiced Osteen mango and sheep’s yoghurt; yuzu mousse with Granny Smith apple, lemon curd and basil; Manjari chocolate, caramelised hazelnut and cereal milk ice cream; or fresh summer marinated gariguette strawberries, Sarawak pepper cream and champagne granita.
Alongside the á la carte, George has designed a new five-course lunch and seven-course dinner tasting menu, each available with wine pairings hand selected by Head Sommelier Alexandru Pastrav. Fenchurch’s wine list was recently awarded the Wine Spectator Restaurant Award – Best of Award of Excellence 2019.
Fenchurch Restaurant – a new level of dining.