Buffalo mozzarella, raw courgettes & mint, Roast aubergines, vinaigrette, Figs & ham, chilled almond soup & Charentais melon
Sardine restaurant opened in July 2016 and focuses on delicious Southern French cooking over a charcoal fire.
Sardine is headed up by Alex Jackson - Stevie Parle’s former Head Chef at both The Dock Kitchen and Rotorino - as a partnership with Stevie and his team. He aims to offer simple, homely, Southern French cooking that will leave you with that je ne sais quoi!
Sardine has been listed in the Top 100 restaurants - 2018 National Restaurant Awards and has had raving reviews from the Guardian and Evening Standard amongst many others:
“...sheer, grin-inducing enjoyment" - Marina O'Loughlin, Guardian
"French flavours will lure us in shoals" - Fay Maschler, Evening Standard
Whether it’s sharing plates piled high with steaming aromatic lamb or tasty canapes wafting delicious aromas around your event, Sardine won’t disappoint, so book them quick!
Estimated set-up time is 2 hours
Tableware including cutlery, crockery, glassware and napkins will be provided
Drinks options can be provided upon request
Waiting staff can be provided for an additional cost