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Lunchmaxxing at @therivercafelondon 🇬🇧👏🏽☀️ - Always a good time here, especially when the sun is out and flooding the dining room with light. The menu evolves daily with the seasons, but there were a few standout dishes on this visit. The wood-fired courgette pizzetta was beautifully executed. Ultra-thin, crisp and topped with young pecorino fresco and Roman zucchini. Fresh, salty and completely addictive. The wood oven langoustines with garlic and parsley were delicate and sweet, but it was
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If you’ve ever had crudo at a restaurant, here’s how you make it at home (and cheaper!) This dish has a vibrant plate of thinly sliced seafood, delicately dressed with citrus, herbs, and a drizzle of olive oil for the ultimate appetizer. @Sarah Full recipe below and in bio! INGREDIENTS 10 oz sashimi grade tuna 10 oz sashimi grade salmon 3 tbsp blood orange juice 1 tbsp lemon juice 2 tbsp olive oil 1 tbsp capers 1 tsp caper juice Salt and pepper to taste Garnish: Pomegranate Lemon zest PREPARATIO
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