The Barrack’s Peasant launches new menu
While you may find a Monday-night affair of paella and sangria at Peasant at The Barracks difficult to deviate from, the Spanish-inspired venue is carrying a new menu worthy of a second glance.
New executive chef Jonathan Bryant took the reins at both Peasant and Cabiria at the start of the year, with his first assigned mission to jazz up the Cabiria menu. Now Jonathan has injected the Peasant menu with his own kitchen agenda, with intriguing textural pairings like Oysters, Gazpacho and Celery Heart and Spiced Fried Cauliflower with pomegranate gracing the blackboards.
Traditional Manchego Cheese Croquettes feature alongside a modern twist on empanadas – the soft pastry stuffed with goats cheese, mushrooms and garlic. Amongst the tapas, the Morcilla and Goats Cheese Cigarillos is a stand out when it comes to presentation (and taste), the parcels served in a cigar box with the house cognac mayonnaise. Having worked at Anise, Cha Cha Char and Montrachet locally, Jonathan and his skills in the kitchen are sure to please an exotic palate.
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