KITCHEN SUPPERS
Lawrence Barrow takes residency at the TSTS Hackney kitchen every Thursday - Saturday.
Serving a daily changing menu featuring the best of the day’s catch, hand-picked from our vans coming in from Cornwall and Scotland each night. Set within our state-of-the-art production warehouse, guests will dine at our kitchen counter with just six seats for a truly front row experience.
Expect guest chefs, sommeliers and mixologists throughout the series.
OPENING HOURS AND BOOKINGS
Thursday to Saturday
17:00 to 23:00 (last seating 22:00)
337 Acton Mews, London, E8 4EA
GALLERY
SAMPLE MENU
COLD
Pacific Oysters* 4
Bloody Mary or Finger Lime & Ginger
Wild Garlic Focaccia & Seaweed Butter 5
Aged Grey Mullet * 14
Fermented Mushroom Soy
Aged Ikejime Trout* 15
Tomato, Elderflower, Burat Chilli
BBQ
Cornish Octopus * 18
Fish skin sambal, Mint Mojo
Hand Dived Scallop 15
Fermented Wild Leek Butter
Mackerel Teriyaki 20
Ferments & Pancakes
Wild Cornish Bass * 28
Sunflower Seed Romesco, sheep yoghurt
SWEET
Toasted Barley Ice Cream* 8
Goat Mill Caramel, Hazelnuts
Blackcurrant Sorbet 8
Raspberries, Ginger Biscuit
*Set Menu: £45-55pp (min 2 people)