Lupins

We outside!

We are looking for a cook! Commis/starter level. Full time. 6 shifts a week. Sunday & Monday closed. Good pay. Small team. Good vibes. SLIDE INTO OUR DM’S/EMAIL US [email protected] # # #

Embroidery details on our t-shirts. They’re available to buy on our website for £25 each.

Winter burrata with radicchio and new season olive oil from

We have partnered with to help support their food banks. Adding a £1 donation to each bill to help fund all their hard work in providing food parcels to those in need.

January nearly over already and the days are slowly getting longer 🌞. Calcots on for the next week. Marmalade for later rice puddings (and staff snacks). Still a couple of tables left for this week.

We are back open and our January menu is looking amazing. Here is our poached seabass with cime di rapa and tapenade

We have had so much fun in this run up to Christmas and only have a few services left before we close for the new year.

We are closing from the 24th of December to the 9th of January. Bookings are still available for the 22nd and 23rd of December, and are live from the 10th of January. Can’t wait to see you then.

Wishing you all a Merry Christmas,

Love the Lupins team xx

Braised pork shoulder with creamy polenta

Tonight is the last night of our pre-Christmas menu, so we thought we’d share some highlights.

Clams with vermouth, san daniele and sorrel

Crispy chicken hearts, PSB and XO sauce

Confit leeks vinaigrette with gribiche

From next Tuesday we will be serving our Christmas menu, come down tonight and get these belters while you can.
:

Stuffed chicken wings, prawn dumpling, fermented chilli hot sauce, fish caramel sauce.

A Saturday night special from one of our talented chefs
“Chicken wings deboned, brined and stuffed with a prawn toast, chive dumpling mixture. Panéed in potato starch and fried. Glazed with fish sauce caramel. Served with hot sauce of fermented chilli, shrimp and shaoxing wine.”
#

It’s getting cold out there, but our menu is heating up! Soy glazed duck, beetroot and roasted radicchio. A new dish from chef on the menu next week. Bookings available online.

Highlight from last week, Onglet with fonduta, radicchio and pickled sultana. Winner winner, steak dinner.

Blackberry filo tart, with cardamom sugar. Autumn is coming! A vanilla basque cheesecake filling, with crispy pastry and boozy berries. What’s not to like! Made by chef . Come get it while you can.

Langoustines with anise hyssop, fennel tops and citrus. Show casing the sweetest of fennel by using its fronds, supplied by one of our favourite suppliers, . Anise hyssop, a herb in the mint family with a distinctly aromatic aniseed scent, is also beautiful when paired with the sweet meat of langoustines, supplied by . Finished with orange citrus a fennel oil.

Marinated lambs heart with tzatziki and friggitelli peppers. Finished with a kalamata olive salsa. On the menu all weekend. A cracker from our head chef Summers not over yet!

Had the pleasure of visiting vineyard on Monday to try some of their beautiful English sparkling and still wines. We currently have their delicious rose available, with their Viognier/Pinot gris blend coming soon…
Big thanks to our lovely suppliers for brining us along!
•
•
•
•
•
•
•
•

Braised octo, early season pink firs and kalamata olives•
•
•
•
•
•

The sunny season is coming to an end and so is our current menu. Here are some highlights… come down and try them while their still here 😭
•
1. Whole grilled lemon sole with piperade
2. Smoked cods roe
3. Saffron pappardelle with Aleppo chilli
4. Tomato and peach salad
5. Burrata with flagola grapes and pangrattato
•
•
•
•

Thankyou to for capturing our restaurant so well. Always nice to receive wonderful feedback 🥰
•
•
•
•
•
•
•

On for lunch and dinner today. Parpadelle with saffron, aleppo chilli and amalfi lemon. A dish made to pair with our new Semillion from . Golden pasta with golden wine.

Our new natural white from . Our team loved this at a tasting back in July. 100% Semillion from Bergerac with light notes of hazelnut. Perfect with our coco beans or grilled cabbage.

A STAPLE - bread and butter 🤤
We’ve had sourdough and brown butter on our menu since we opened and we still LOVE IT
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•

WE ARE HIRING A NEW FRONT OF HOUSE TEAM MEMBER!!
•
We are looking for someone to join our friendly, hardworking and driven team . Experience working in restaurants is preferable, however we are happy to take someone on who has a good attitude towards work and manages well in a team if not!

If this sounds like you, send us a DM or email your CV to [email protected].

Staff benefits include cost price wines, 50% for staff and additional family&friends discounts. GET IN TOUCH!

Photo by
•
•
•
•
•
•
•
•
•
•
•
•
•

Battered courgette flowers stuffed with ricotta and salmorejo
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•