Southern French cooking by Alex Jackson, with Stevie Parle at the Parasol Unit Foundation for Contemporary Art. Jackson creates lovingly cooked, seasonal southern French dishes, using the finest and freshest of ingredients.
Sardines offer a selection of irresistible dishes including a rabbit pappardelle with a smoked bacon and chestnut ragoût, slow – cooked pork shoulder, roast gurnard as well as a fine selection of french cheeses and desserts. Sardine also offers a hearty brunch menu at the weekend. Sardine is an absolute must in this neck of the wood!