Love this idea - Searcys at The Gherkin is offering a contrasting set of menus from two very different chefs for January and early February, depending on how 'good' you want to be. On the 'Saints' side (above) you have Clean Living Alice - expect chia, yogurt, parsnip fries and more - while on the 'Sinners' side (below) you have Barry Tonks - who will be tempting you with foie gras, lobster, chantilly cream and so on. You pays your money and you makes your choice! Open til 13th Fbruary.
"What better way to to start a fresh this New Year than at one of London’s most iconic skyscrapers. This January and February, Searcys at The Gherkin are teaming up with health food blogger, fitness fanatic and Instagram starlet, Clean Eating Alice, to inspire guests to embark on their healthiest year to date in a special pop up open to the public.
Head Chef Barry Tonks, a classically trained chef in the art of French cuisine has experience working in some of London’s best kitchens for over twenty years. The unlikely pair will be creating a Saints and Sinners Menu– a concoction of fresh, healthy recipes on one side with a choice of naughty dishes thrown in for those that haven’t quite given up their festive indulgence.
Saintly Suppers with Clean Eating Alice
Dishes such as roasted aubergine nuzzled in feta and tahini and bejewelled with pomegranates, super seed loaf with smoked salmon and minted yogurt, Venison cooked in ginger and served with miso-glazed parsnip fries and freshly caught spiced cod with a side of turmeric laced cauliflower, will be nestled on the Searcys menu for the exclusive six-week pop-up. And with such healthy starters and mains to choose from, diners will find it even harder to say no to the equally healthy desserts in the form of cocoa and chia seed energy balls with a dollop of vanilla bean ice cream, or maple syrup French toast served with Greek yogurt and blackberry chia jam; healthy eating has never tasted so good!
Over to the Dark Side with Head Chef Barry Tonks
Leading the way for an indulgent January is Barry Tonks, Head Chef at Searcys at The Gherkin and connoisseur in the art of French cooking. In contrast to Alice’s saintly side, the devilishly delicious Sinners dishes are packed with rich ingredients to tempt even the most determined of dieters. Opening with Foie Gras and lobster ravioli to start, the meals only become more decadent with slow braised ox-cheek, butter roasted halibut and truffle risotto. And where would an indulgent meal be without a collection of desserts that have guilty written all over them? The Baba au rum packs a punch with the aged liquor and a dollop of Chantilly cream whereas the Apple Tart Tatin might seem innocent enough, if it wasn’t for the buttery, mouth-watering pastry and the generous serving of homemade vanilla ice cream."
When - Monday 16th Jan - Monday 13th Feb
Restaurant - open every weekday lunchtime 12.00-2.30
Every Friday dinner 6pm-9pm
Then there are other open nights for dinner – please check on website
Bar - open every lunchtime 12.00-2.30
Every Friday evening 6pm-late
Then there are other open nights for bar – please check on website
Where - Searcys The Gherkin, 30 St Mary Axe, EC3A 8EP
Map
Link - Searcy's
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