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Sonny’s Kitchen, Barnes, dinner

ByQin Xie 13/03/201318/03/2016

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

Grilled mackerel with a fine potato salad, smoked eel and golden beetroot, Sonny's Kitchen, Barnes

Wild garlic soup, Sonny's Kitchen, Barnes

Pan-fried pollock with a vinaigrette of razor clams, barba di frate and leek hearts, Sonny's Kitchen, Barnes

Roasted haunch of venison with beetroot puree, creamed cabbage, pickled pear and green peppercorns, Sonny's Kitchen, Barnes

Sorbet with fruit, Sonny's Kitchen, Barnes

Crème brûlée with griottine cherries, Sonny's Kitchen, Barnes

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.