Embankment Kitchen celebrates spring with delicious new menu

A very welcome shift in seasons brings with it a brand-new Spring menu down at Embankment Kitchen.

The restaurant’s Head Chef, Josh Singleton, a Masterchef: The Professionals quarter finalist, has sourced the best-quality ingredients from around the North West to craft the seasonally-focused new menu.

Featuring an array of delicious small plates designed for sharing, highlights include Pan Fried Squid and Chorizo, Ham and Smoked Cheddar Croquettes and Shredded Lamb Mini Flatbreads.

A new selection of mains is also available for guests to tuck into, ranging from Chicken Ballotine filled with spinach & mozzarella, Garlic Monkfish Tail with Bombay Potatoes in a rich massaman curry sauce and Roasted Shallot, Chilli & Garlic Pappardelle.

Josh Singleton has picked out a couple of his own highlights, too — prompting visitors to try the Roasted Lamb Rump with garlic butter layered potato terrine, sautéed oyster mushrooms, peas and broad beans with mint and garlic pesto, and the Lobster and King Prawn Linguini, which features sautéed garlic king prawns, lobster meat, squid ink and chilli linguini, fresh dill, spring onion and crispy shallots.

Embankment Kitchen’s new Spring menu is available now. Click the button below to book your table.