St Paul’s Summer Lates
July 17, 2012
From Monday 30th July join us for the first of a series of convivial evenings of British tapas and drinks served in the cooling confines of the crypt.
We’re offering a tempting choice of plates from the barrow such as quails’ eggs with citrus salts or Stilton mousse with quince jelly. And of course, there will be a selection of the finest British cheeses and charcuterie alongside English sparkling wine, beers and, of course, Pimm’s.
You can also enjoy a relaxing summer supper in the restaurant. A special two- or three-course menu features Norfolk asparagus with poached quail’s egg to start and pork loin steak with a rarebit glaze to follow. If you can fit in another course, you can enjoy one of the mouthwatering puddings from the barrow, including elderflower and gooseberry fool or Eton Mess.