Croft3 Residency
Darren was the resident chef at Croft3 for 3 months, solo kitchen, 3 courses, up to 32 covers. Simple food, great wine and atmosphere.
cured trout, buttermilk, raddish
bbq asparagus, isle of wight tomato
cider mustard glazed carrots, top pesto, hot pickles, hazelnuts
porchetta, bbq kofta in stout glaze, roast cabbage bois boudran, roast shallot, mint potato
charred leek, pickled mussels, leek oil
cabbage taco
smoked asparagus ice cream, coffee kombucha, bread meringue toasted with charcoal from the bbq
cabbage taco
slow roast ribs, cider mustard glaze, hot pickles
pear sorbet, mull gin
crab butter, sourdough
bbq flatbread, oyster, leek
bbq asparagus, smoked asparagus cream, chilli
basque cheesecake, mint kombucha, crispy capers
croft3 haggis, lovage, fennel, skirlie oats
bbq asparagus, grilled mussels and mussel sauce
chocolate frangipane, tonka bean ice cream
pickled leek cacio e pepe, roots, lovage and lemon thyme
sourdough bread, marmite and leek butter
tiramisu2