Sardine cooks Elizabeth David recipes

Monday 3rd July, from 6pm

Pan Bagna

Eggs with Skordalía

Beignets de Courgettes


Poached Sea Trout, Sauce Verte, New Potatoes

Tomme de Savoie (£5 supplement)

Gooseberry Fool

The dinner is priced at £28 per person. For all reservations please click here or contact Sardine restaurant directly on 020 7490 0144