28°-50°
skill and imagination by 28°-50° Wine Bar &
Kitchen’s highly talented executive chef, Julien
Baris. Serving simple and seasonal modern
European fayre, dishes span from the Light
Bites Menu with an impressive Charcuterie
Selection as well as Cheeses From Fromagerie
Beillevaire, a to Pre & Post Theatre with
Corn-Fed Chicken Breast with Hispi Cabbage
& Shallots and Apple & Rhubarb Crumble
with Cinnamon Ice Cream to finish. Signature
favourites from the A La Carte Menu include:
28°-50°’s Artichoke Tempura with Chermoula
Mayonnaise, crispy golden lightly battered
Artichoke hearts, topped off with a spicy relish,
creating a perfect starter, paired with a Totara
Sauvignon Blanc from New Zealand; the Stone
Bass with Celeriac Choucroute & Shellfish
Bisque, a fresh and flavourful Stone Bass with
a sophisticated and rich shellfish bisque, paired
perfectly with a Bornemissza; the Duck Confit
with Homemade Duck-Fat Chips paired with
the Bourgogne Chardonnay, and 28°-50°’s
Famous Hot Dog with Caramelised Onion,
Ketchup, Mustard Pomme Paille & Brioche
Roll paired with the Gruner Veltliner where the
sweet notes complement the smoked pork – an
unexpected but complementary duo.
For bookings email: [email protected]
or 020 742 00630
WEBSITE: www.2850.co.uk
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