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A Spring in our Step: ROH Chefs showcase the best of British Greens this Season

New menus include homegrown asparagus, a revamped spelt risotto and a quintessentially British pea and mint soup.

By Albie Ray (Head of Hospitality, ROH Enterprises)

7 March 2016 at 3.27pm | Comment on this article

Spring is a time of rejuvenation and Royal Opera House kitchens are matching the season’s exuberant mood with an abundance of new dishes.

Morels, a wild and highly prized mushroom, features in several dishes including celeriac and morel lasagna, and veal sweetbreads with baby gem. Book a table in Balconies restaurant to enjoy them. We’ll also be serving Beluga lentils with our homemade pickled mushrooms and slow-cooked egg.

For many people a night of opera would not be complete without smoked salmon, but why not try some delicious smoked eel from the same esteemed producer – served with the classic partnership of beetroot and horseradish.

If you love seafood don’t miss our stunning new starter of pan-fried king scallops with green apple, smoked almonds and Parmesan.

Spring must be the favourite season for vegetarians, with the best of British produce in its element. We’ll be making the most of prized English asparagus and samphire as well as showcasing more humble local crops such as turnips, carrots and Swiss chard.

Spelt risottos were very popular last year, so our chefs have devised several new flavours for 2016 – one with aubergine caviar, courgette and mint and another with grilled artichoke, fennel and girolles to enjoy as the weather gets warmer.

Summer will see a quintessential English pea and mint soup, served with a duck egg and ham hock crostini. What could be more refreshing? Perhaps Charentais melon with barrel-aged feta and mint.

For a romantic touch, why not share a veal cutlet for two? Our high-welfare meat comes from Devon Rose, whose rose veal has lead the revival in popularity of this meat.

Don’t forget the Amphitheatre Restaurant offers some terrific deals for ballet triple bills such as two courses for £20. Supper Trays, preordered and served in the Paul Hamlyn Hall Champagne Bar, are a marvelous way to enjoy a quick three-course menu for just £23, either pre-performance or during interval.

Guests who require something impromptu can eat lightly in either of our bars where, in addition to the menu of sandwiches, small plates and puddings, we have a new special deal offering three sharable dishes for £30.

Remember when you book a table in one of our restaurants, it is yours for the entire evening, allowing you to enjoy your visit to the fullest.

We look forward to welcoming you this Spring.

Royal Opera House Restaurants have a wide range of menus designed specifically to complement each production on stage. Find out more about the menus and dining options.

You can add a restaurant reservation to an upcoming performance up to 72 hours before depending on availability. To make a reservation go to your Account.

By Albie Ray (Head of Hospitality, ROH Enterprises)

7 March 2016 at 3.27pm

This article has been categorised Off stage and tagged dining, dining options, food, menus, restaurant, ROH, Royal Opera House Restaurants and Bars, Spring menu

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