GALLERY

$IT\'S BRUNCH TIME🍁🥞🍂💥 Summer might be gone and new restrictions are here to stay but it\'s not all doom and gloom. From next week we\'ll be serving bottomless brunch! Think truffle cured salmon with scrambled eggs, think fluffy, cloud-like japanese pancakes. I must say, I find much easier staying positive after a coffee or multiple sicilian passionfruit bellinis ☕🥂😃$
$We\'re super excited about our little garden harvest.How gorgeous are these?!😍📷 1. Cavolo Nero 📷 2. Tatsoi 📷 3. Daikon They have been making the best of appearances in our menu this week🌱💚$
$Red Gurnard, brought to us freshest of the fresh in the middle of the night by @flyingfish525🐟✨ We slice it to order to serve it with daikon, truffled soy, ikura and hazelnuts💥 When mother nature permits we also add in herbs from our own garden - here we\'ve got shiso and chive flowers 🌱💚 @imusmanhaider creation that\'s in both our 10-course and 4-course menus$
$Bank holidays are for good news - we\'re now back to opening on Tuesdays and will also be extending the Eat Out to Help Out discount to September 💥$
$Sun\'s out bums (seating) out! ☀️🌻☀️ We opened our terrace last week and it was an instant hit🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 Yakitori BBQ Skewers & Piadine cooked on our outdoor konro grill plus copious cocktail sipping - dream come true right there🍹💥 . 6pm-10pm No bookings so get in quick!$
$Caramelle - named after the little wrapped candies they resemble🍬💙🍬💙🍬💙🍬💙🍬💙🍬💙🍬 It\'s such a fun pasta shape that also just happens to have plenty of nooks and crannies to hold all that delicious sauce🧀🤤💦 Ours are filled with ricotta and seaweed, served with a simple Parmesan sauce and finished with shavings of fragrant Umbrian summer truffles. Perfect for this undecidedly rainy summer weather.$
$THAT focus!😍 You guys have been amazing and we\'ve been pretty much fully booked since reopening with social distancing in place 💥 Our September bookings are now open and nothing fairer than passing on the VAT cuts to you - meaning out 10 course menu will now be £59 - just under six Pavarottis🔥🔥🔥$
$🔥Tuna \'Nduja that is sizzling HOT like today🔥 Our take on the spicy and spreadable Calabrian classic💥🐟🐷💥 Tuna, part cured and part lardo confit served with nori oil, aged balsamic and our moreish sourdough focaccia🔥💥🔥💥🔥💥🔥💥🔥💥🔥💥🔥💥🔥💥🔥💥🔥💥🔥💥🔥$
$The tomato obsession continues 🍅🔥🍅 Here\'s the finished dish, after slow roasting and tempuraing (is tempura now a verb?) Listen to the recipe and Josh\'s beautiful radio voice on this week\'s episode of Food Neighbourhoods by Monocle #linkinbio$
$From emergency meal kitchen to socially distanced restaurant 🏃🏃‍♀️🏃‍♂️🎉💥🤩 Despite being able to open, we couldn\'t let our community and meal recipients down so just kept on cooking🙂 . Massive thanks to our partners @madeinhackney who will keep it going when we no longer can 💚💚💚$

Angelina Hospitality Limited