Sardine cooks Elizabeth David recipes

Monday 3rd July, from 6pm


Pan Bagna

Eggs with Skordalía

Beignets de Courgettes

Peperonata

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