New Lunch Menu by Adam Simmonds Launches at The Capital August 1st
By: The Capital Hotel
The much-anticipated menu by Adam Simmonds for The Restaurant at The Capital in Knightsbridge, is set to launch on August 1st. Fizzing with flavour, bursting with innovative culinary talent and a touch of magic, the exciting new menu is offered at a special introductory price - £33 for two courses and £39 for three – for the month. Reservations:
Adam's personal spin on traditional English dining is refreshing and highly original. Dishes made up of light, beautifully textured and perfectly balanced flavours, are prepared using superb British ingredients, and presented with an artist's touch to compose an irresistible feast for the palate and eyes. Each course offers three tempting choices including a mouth-watering and creative vegetarian option. Frequent changes to the menu maintain an element of surprise – in Adam's words, 'to keep it alive'.
Once the excitement of the launch settles down*, expect to see colourful creations such as lobster salad with dill emulsion, pink grapefruit, tomato and shallot dressing or white asparagus, whey, ricotta, gooseberries and truffle take their place on the menu in coming weeks. Adam says: 'I wanted to create visually stimulating dishes with distinctive flavours that reflect The Capital's unique British heritage.' He emphasizes the importance of surprise adding: 'every meal out is special. I want to make sure every visit is an adventure and as much to eat as it is to make.'
The launch of the lunch menu marks a new chapter in the luxury five-star Capital Hotel's culinary legacy. The next stage will be Adam's signature dinner menu, scheduled to launch in autumn.
Adam Simmonds joined The Capital in June as their first executive chef in six years. Accolades throughout his career include Michelin stars at Ynyshir Hall in Wales (2006) and Danesfield House in Marlow (2010); retained throughout his tenure at each establishment.
Starters - smoked eel with tomato consomme, Isle of Wight tomatoes and marigold
sweetbreads with English peas & broad beans, asparagus and a garlic emulsion
salt baked celeriac with homemade ricotta, gooseberries and summer truffle
Mains - pork belly with salt baked pineapple, sunflower seed puree and hispi cabbage
John Dory served with cuttlefish curd, kohlrabi, caviar and whey dressing linguine with girolles, baby spinach, truffle and chervil
Puddings - mango creme brulee with coconut sorbet dark chocolate and miso with almond, IPA ice cream and verjus
British cheese plate
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Media Contacts PR, Jane Parritt