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Frog by Adam Handling Leaps into 2019 With a Brand-New Menu

Frog by Adam Handling Leaps into 2019 With a Brand-New Menu
Written by Amy

It’s out with the old and in with the new at the start of 2019, as the award-winning Frog by Adam Handling launches a complete revamp and refinement of the restaurant menus. From January, guests at Adam’s flagship restaurant in Covent Garden will be treated to an array of brand-new dishes to celebrate the “best of British” ingredients across the à la carte and tasting menu offerings. But fear not, Adam’s legendary chicken butter, cheese doughnuts, and celeriac ‘Mother’ dish will remain as longstanding guest favourites.

LAMB WELLINGTON, CARROT AND MINT

CREDIT: TIM GREEN

Frog by Adam Handling leaps into 2019 with a brand-new menu

 

 

 

 

 

 

Staying true to Adam’s zero waste ethos, the brand-new menu will showcase delicious and innovative dishes with a sustainable focus. Using higher quality produce from newly sourced suppliers, the restaurant will utilise ingredients in their entirety throughout the menu, celebrating the primary ingredient as well as using off-cuts.

Shaking up the restaurant’s à la carte menu are mouth-watering dishes such as ‘Scallops, oyster and caviar’, ‘Pigeon, puffed rice, and spiced cauliflower’ as well as ‘Halibut, smoked eel, cockles and kohlrabi’.  For the first time, brand-new side dishes will feature on the à la carte menu and guests can opt from the delicious ‘Broccoli, miso and lime’, ‘black truffle mash’ and ‘BBQ hispi cabbage, garlic and capers’.

To savour the full Frog by Adam Handling experience, the impressive 5-course tasting menu offers a brand-new line-up. Highlights include, ‘BBQ mackerel, tartare, cucumber and lime yoghurt’, ‘Lamb Wellington, carrot and mint’ and desserts such as ‘Apple, yeast, fig leaf’ or ‘Bergamot, stout, miso and smoked Earl Grey’. For the added wow factor, guests can add the spectacular ‘Lobster cooked in Wagyu fat’ as a supplementary course.

SCALLOPS, OYSTER AND CAVIAR

CREDIT: TIM GREEN

Frog by Adam Handling leaps into 2019 with a brand-new menu

 

 

 

 

 

 

 

For vegetarians, a revamped 5-course tasting menu will feature sophisticated new dishes such as ‘Mushroom agnolotti, black garlic’; ‘Sour tomatoes, jalapeno and soy’ and a ‘Spiced pumpkin, confit kumquat and parsley’ for dessert. If a 5-course tasting menu isn’t enough, guests can select ‘Adam’s Tasting Menu’ – a bespoke 7-course menu consisting of Adam’s favourite dishes (available across both tasting menus).

For more information on the new menus or to book a table, please visit the restaurant website: https://www.frogbyadamhandling.com/

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