Operating from a shipping container at Pop Brixton, Smoke & Salt has launched a new menu, that stays true to its ethos of ‘Modern Dining – Ancient Technique.
The fresh plates celebrate the flavours of Autumn and with it the joys pickling, fermenting, barbequing and more.
The seven course seasonal menu includes extraordinary dishes such as Salt-Baked Carrots with buttermilk, sage, carrot & raisins, Partridge & pickled blackcurrant, and Fermented Honey Cake with blackberries.
Alongside the seasonal menu is a new A La Carte Menu, which offers dishes such as Mushroom Gnocchi with yam, cobnut pesto, girolle, and Curried Goat with pickled pumpkin, steam buns.
Founders and Head Chefs Aaron Webster and Remi Williams said, “This new menu is all about celebrating early-Autumn and the produce of the harvest season. These colder months mean that we really get to play with pickling and preserving even more.”