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.
