Lunch – Saturday 10th March

Duck Rillette, rye toast, fig relish – £6.25
Fish and saffron broth (brill, mullet, monkfish cheeks) – £7.50
Potted rabbit, cornichons, toast – £6.50
Sprouting broccoli, radish, shallot & pecorino – £6
Homemade pork pie, gooseberry chutney – £6.50
Mutton and haggis suet pudding, greens & gravy – £11.25
Grey mullet, charlotte potato, caper & sherry vinegar – £11.50
Beetroot risotto, creme fraiche – £10.00

Baked egg custard, Yorkshire rhubarb – £4.50
Steamed brandy, prune, citrus pudding, clotted cream  – £4.50
British cheese, oatcakes, chutney – £7.50


About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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