FOOD

Chef Aaron Starling has created a menu for the Carlton Wine Room that is seasonally driven and focused on fresh local ingredients. The menu presents an uncomplicated selection, but its simplicity belies the thoughtful style Starling brings to the familiar. Each dish is an expression of texture and flavour that is both surprising and satisfying; your attention is drawn to the ingredients, not to the technique used to make them.

MENU

WARMED BAKER D. CHIRICO BREAD WITH SEAWEED BUTTER  4

MARINATED OLIVES  5

FRESHLY SHUCKED OYSTERS  4

2 PIECES OF LARDO ON TOAST  10

TERRINE OF PORK & JUNIPER WITH A PICCALILLI RELISH  14

BEEF TARTARE WITH SMOKED OYSTER CREAM & CRISPY POTATO  16

CHARGRILLED OCTOPUS ON A CELERIAC PUREE WITH BLACK OLIVE CRUMB  16

SMOKED ATLANTIC SALMON WITH BABY RADISHES, APPLE & FENNEL   18

HOUSEMADE TAGLIATELLE WITH BEEF SHIN RAGU, GARLIC & PECORINO  24

POTATO & LEEK, BRIOCHE CRUMB & SOFT EGG  26

HOUSEMADE GNOCCHI WITH NJUDA, ROAST CHILLI, BROCCOLINI & TALLEGIO  26

CRUSHED PEA, PRESERVED LEMON, RICOTTA SALATA  6

SALT COD BRANDADE, POTATO  6

MORCILLA & BRIOCE SANDWICH  8

ROASTED SNAPPER WITH COS, PANGRATTANO CRUMB, ANCHOVY & LEMON  32

O’CONNOR STRIPLOIN, WITH A BROWN BUTTER, PICKLED ONION & MUSTARD  32

HALF ROASTED CHICKEN WITH CHARRED LEEKS AND GOLDEN RAISINS  33

RAW BRUSSEL SPROUT SALAD WITH LEMON & ASIAGO  10

ROASTED BABY CARROTS WITH SMOKED ALMOND, HONEY & ALMOND  12

BAKED CAULIFLOWER WITH MACADAMIA, & CAPER MARJORAM  14

TREACLE TART WITH MILK ICE CREAM  14

CHOCOLATE, HAZELNUT CREAM, MALT  14

THE BOARD OF CHEESES