Summer Spatchcock Feast Feast 10-greek-street
Summer Spatchcock Feast Feast 10-greek-street
Summer Spatchcock Feast Feast 10-greek-street
Summer Spatchcock Feast Feast 10-greek-street
Summer Spatchcock Feast Feast 10-greek-street
  • Load image into Gallery viewer, Summer Spatchcock Feast Feast 10-greek-street
  • Load image into Gallery viewer, Summer Spatchcock Feast Feast 10-greek-street
  • Load image into Gallery viewer, Summer Spatchcock Feast Feast 10-greek-street
  • Load image into Gallery viewer, Summer Spatchcock Feast Feast 10-greek-street
  • Load image into Gallery viewer, Summer Spatchcock Feast Feast 10-greek-street

Summer Spatchcock Feast

Regular price
£60.00
Sale price
£60.00
Regular price
Sold out
Unit price
per 
Tax included.

“The inspiration for this menu is the flavours of Provence,” explains 10 Greek Street’s head chef James Mossman, “only they’ve gone slightly sideways.” Featuring peak season produce, Mediterranean herbs and a touch of Italian influence too, this is a late summer spread for sharing al fresco.

Sitting in the centre of the table is roasted spatchcock guinea fowl, marinated in herbs that grow wild across the south of France such as rosemary, thyme and plenty of garlic. It can be heated through in the oven or on the barbecue, British summer weather permitting. To accompany the guinea fowl, Sardinian fregola and rocket come with a thick red pepper dressing. “This is more of a condiment,” suggests James. “Put it on the side of your plate and swipe the guinea fowl through it too - it brings everything together.”

Tomatoes have been garnished with herbs de Provence and slowly roasted to bring out their flavour, and can be warmed through together with the red peppers in basil, and the artichokes in oregano and chilli. The flavourful juices left over from warming the vegetables won’t go to waste - they can be drizzled straight over the fregola. Runner beans can be blanched or barbecued, then folded through with lemon zest and a chunky ‘tapenade’ of olives, capers and garlic.

For dessert, an Italian-inspired polenta and almond cake is flavoured with cinnamon, cardamom, orange, lemon and good olive oil. Peaches are cooked down with thyme and raspberries to make a compote, while mascarpone is folded through with tangy yoghurt and honey.