Dinner at Charlie's with Adam Byatt
Tuesday 4th February 2020
6.30pm - 10.00pm
Adam and his team will exclusively prepare fresh sea urchins in two ways; a risotto with the flesh of the urchin and a dish of poached turbot with a sauce made from the exquisite roe and seaweed. We have an incredible supplier of oysters and several varieties of Adam’s favourites both cooked and raw will be served between courses to punctuate the wonderful sea urchins. The finale to the evening will be a light, bright and truly classic lemon meringue tart followed by a cheese plate of 32 month aged Comte.
The Sommelier at Brown's will be on hand to showcase his selection of fine wines to complement each dish, including a glass of Champagne to start the evening.
Numbers are limited. Advance booking is essential.