Table, Sonny's Kitchen, Barnes

Sonny’s Kitchen, Barnes, dinner

Menu from a dinner to sample the new offerings at Sonny’s Kitchen in Barnes with new chef Tommy Boland:

Grilled mackerel with a fine potato salad, smoked eel and golden beetroot

[Wild garlic soup with croquette]

Pan-fried pollock with a vinaigrette of razor clams, barba di frate and leek hearts

Roasted haunch of venison with beetroot puree, creamed cabbage, pickled pear and green peppercorns

[Sorbet with fruit]

Crème brûlée with griottine cherries

Based on classic French ideologies but with a certain Britishness, Sonny’s Kitchen has the charm of a well-considered local restaurant.

Tommy Boland worked at The Square so you know the promise of good food is real.

Read my full review here.

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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