10/06/2026
Next up from our evening menu, Lamb Arancini…
A labour or love that starts with a whole lamb shoulder thats roasted low and slow overnight at 110° for around 12 hours - I could eat this by itself it’s that good.
But a load more deliciousness is added before they’re balled up, fried until golden and served with a pea & mint puree, salsa verde and a few parsley sumac onions.
It’s the Mediterranean twist on the Sicilian staple you never knew you needed, created by our head chef, John.